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The Cheese thread.......
- Thread starter rhett7660
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Ooooh, gorgeous.
Sliced (very thinly) - perhaps surprisingly - Parmigiano Reggiano goes very well on crackers, biscuits or (proper) French or Italian bread.
My father far preferred to eat it that way, rather than grated with a pasta dish; he used to say that this was seriously good cheese, and should be enjoyed as such.
Anyway, do enjoy.
And, as it happens, I bought some Parmigiano Reggiano myself today, and have been happily munching some with French bread this evening.
Yum.
shipping is the killer the cheese was not that expensive.
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with me its just cheese and meat. but I mix my cheeses. it is a big difference between what we usually find in the store. but this is a cheese you don't want much at once. I can eat more of the normal 2 year cheese then this. less is more. it does not slice well I don't think. it is really hard but tends to break off.
my cheese knife. hand forged Japanese knife made right here in portland.
Enjoyed oozing, creamy, almost liquid Gorgonzola Cremosa on French rye bread for breakfast this morning.
And this morning's breakfast also featured Gorgonzola Cremosa on toasted French rye bread.
Enjoyed spring milk Camembert Rustique, Gorgonzola Cremosa and Parmigiano Reggiano on toasted rye bread this morning.
Bought Époisses, Camembert Rustique, Reblochon, aged Cashel Blue, Blue d'Auvergne, Brillat Savarin, aged goat's Gouda and Parmigiano Reggiano yesterday.
Today's breakfast featured Époisses, Camembert, Cashel Blue and Parmigiano Reggiano (not all at once) on toasted French bread.
Today's breakfast featured Époisses, Camembert, Cashel Blue and Parmigiano Reggiano (not all at once) on toasted French bread.
Taleggio and Gorgonzola Cremosa for a late breakfast, along with toasted French bread, fresh fruit juice and Ethiopian coffee.
Half kilo wheel of sottocenere al tartufo was bought today. Feels like Christmas in June. And some cellar cheddar. 3 or 4 year aged. Quite dry. Super sharp. Decent crystallization.
I found a small grocers near work, at least where my office is, not the second location. They sell some aged cheddars from big American farm dairy unions.
I may or may not have bought a few pound bricks of 4 and 5 year aged cheddar and placed them in the small refrigerator I keep tucked away in my office alongside other stuff for mid-morning and after lunch snacking, or just biting off a massive chunk of cheese. Fit snuggly with the alcohol kept in there.
I found a small grocers near work, at least where my office is, not the second location. They sell some aged cheddars from big American farm dairy unions.
I may or may not have bought a few pound bricks of 4 and 5 year aged cheddar and placed them in the small refrigerator I keep tucked away in my office alongside other stuff for mid-morning and after lunch snacking, or just biting off a massive chunk of cheese. Fit snuggly with the alcohol kept in there.
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well some time with that 4 year old parm has been good. there is a lot more waste on the rind it is so hard and flavorless pretty much inedible. found this cheese. I cant have cooked cheese and this is great for adding cheese flavor to stuff. I like to jsut eat some on a spoon it is less calories then nut and gives so much flavor. it makes me feel like I am eating really great cheeto's without the cheeto part. https://www.amazon.com/gp/product/B076TPLFFD/ref=ppx_yo_dt_b_asin_title_o00_s01?ie=UTF8&psc=1
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But the rind is brilliant for using to make stock.
For that very reason, I get my cheesemonger to (sometimes) save Parmesan rinds for me.
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regular parm but not sure if the 4 year old would be good for that it does not have much of any flavor at all and it is hard as a rock. you can chew petty close to the regular 24 month rind but not this stuff. well unless your a beaver.
But you don't need to chew it, at all.
Just put it in water and steep and simmer and add whatever additional flavours - such as salt and pepper, or other herbs and aromatics - you wish. Then, remove it and bin it.
Like chicken bones (from good free range organic birds) or prawn heads, parmesan rinds can allow you to make a really good stock, which can serve as the basis for stews, soups, risotto, pasta sauce, whatever you would use a good stock for.
well I cant do any of that. but I don't know if it would do good it is pretty flavorless. its not as good as the 2 year parm rind. now the rest of the cheese is so much better.
Look, a bone is flavourless (unless you are a dog) until added to stock, which it can transform.
Likewise, parmesan rinds; they can add a depth of flavour; I have used bones, anchovies, prawn heads, and rinds. All can work in different ways.
But, it is up to you; I merely offered a suggestion for the possible use of the rinds.
He is one according to his avatar. I also believe you're a sentient cup of piping hot coffee.
That is my disguise, with the aim of cunningly blending in, undetected, in a wider world. Hiding in plain sight, and all of that.....
Prefer only lactose-free cheeses. Quite hard to find. Havarti I am told tends to be lactose free. Not sure why it would be (since they all come from cows, and thus dairy).
Why would you want to do such a silly thing?
You are supposed to drink coffee, sip, and savour the beverage, not knock or tip the cup over.
That is, if you like coffee.