Pecorino Romano vs Parmigiano Reggiano

[guitarrockeron]

"Cheryl" wrote in message
news:[email protected] .com...

I buy the large wedges at Costco. I don't cut the rind off. I just grate
up to the rind. When I get down to the end of it, I will use the rind to
toss in a soup. Gives it good flavor.

[Brooke a???]

On 4/23/2011 1:43 AM, Paul M. Cook wrote:


I will have to grate in some of the PR because sharper won't be a
success for the kids at our Easter dinner. Thanks for the comparison.

[Madd-e]

On 4/23/2011 1:43 AM, Paul M. Cook wrote:


PS - I wonder if my little Krupps could handle this hard cheese.

[jao123]

On Apr 23, 1:03?am, Cheryl wrote:

Use what you have. Even if you managed to get the hard Parmesan
grated, it doesn't have enough moisture to melt in well. If a recipe
calls for fontina and all you have is Gouda, that's no tragedy either.
Enjoy!

They have similar textures, but they are different cheeses. Peccorino
romano is a sheep cheese and therefor tangier than Parmigan, which is
made from cow milk. (The best is made from buffalo milk, but I haven't
seen that since I moved away from Avenue U in Brooklyn over 50 years
ago.) I use both. Romano for spaghetti and tomato sauce, and Parmisan
(or grana padano) for linguini alfredo. Either on tossed salad.

Jerry
--
Engineering is the art of making what you want from things you can get.

[KawaiiMickii]

On Apr 23, 1:45?am, Cheryl wrote:

...


Those look a lot like the Mouli that I've had for years. I don't use
it much any more. Nowadays I mostly use the Cuisinart. I recently
bought a fine grating disk. Before that, I used the fine shredder and
finished with the steel knife. The Quisinart leave the top eighth inch
or so ungrated. I arrange to have that be the rind and save it to put
in soup. I fish it out before serving, like bay leaves, but the flavor
is there.

Jerry
--
Engineering is the art of making what you want from things you can
get.

[dude xyx]

"Cheryl" wrote in message
news:[email protected] .com...

I doubt it. My little 6 cup Cuisinart can't handle it. It take a strong
motor . Perhaps if you tried small batches and cut the cheese into smaller
cubes it might work.

Paul

[Sally W]

On 4/23/2011 2:04 AM, Paul M. Cook wrote:

Thanks Paul. I think I'll try small pieces. It sure would be easier
than hand grating it.

[Brokencheese]

On Sun, 24 Apr 2011 12:08:32 -0700, "Julie Bove"
wrote:


I had to look that one up, but I still don't understand what's Tweed
about it. Did you always make layers or can it be a sheet cake?

--
I love cooking with wine.
Sometimes I even put it in the food.

[Rock Hard]

On Sun, 24 Apr 2011 12:10:59 -0700, "Julie Bove"
wrote:


They have all sorts of shapes now, even a box grater and wonder of
wonders - they sell microplanes at the grocery store (although I have
only seen the narrow one where I shop).

--
I love cooking with wine.
Sometimes I even put it in the food.

[Roxy_OXOX]

"Cheryl" ha scritto nel messaggio


Very. First, there are hubndreds, maybe thousands of different Pecorinos
and they all taste different. There are different ages, too, also taste
different.
Parmigiano is always made and tested and aged in one way. The only choice
is how old you are willing to pay for. Some Pecorinos are equal to that (IMO
Sardegnan ones, usually) but most are not.
The last time I bought Pecorino in the US it tasted like soap. This year I
carried my own.