Pecorino Romano vs Parmigiano Reggiano

[Thumperr]

Sky wrote:

My least favorite cheese is gjetost, and I'm part
Norwegian. Could have been worse. Could have been
part Swedish. I've never eaten lutefisk, but from
what I've heard it's worse than gjetost.

[SAMUEL ELI]

wrote in message
news:[email protected]...

Well I have all that stuff, but my choice is the same as the one Cheryl
posted. As for cleanup... how long do you think it takes for one small
grater and holder
--
--

https://www.shop.helpforheroes.org.uk/

[Allina]

On Apr 26, 2:38?pm, notbob wrote:

Sure, whoever even heard of Monterey Jack or Humboldt Fog? It's not
like Marin Cheese has been making its awardwinning Rouge et Noir
specialties for decades. Cowgirl Creamery, Laura Chenel -- who are
they?

[S??verine]

On 4/23/2011 2:23 AM, Giusi wrote:
Interesting. I had to taste it after reading this, and while I didn't
think it tasted like soap, it sure is salty. I'll use this sparingly.

[gothbaby6]

On 26 Apr 2011 21:38:31 GMT, notbob wrote:


THAT is, simply, STUPID!

HOW does joining a marketing group make the cheese bad?

If it DIDN'T have the 'real California' label on it,
it would TASTE different??

[ric m]

On 4/23/2011 2:24 AM, Giusi wrote:
I have one. It takes a long time to get a small amount. But it is worth
it since it is so good.

[EileenL]

On Tue, 26 Apr 2011 16:24:10 -0400, [email protected] wrote:


I think that was the original point though... that the flavors of the
two types (sheep/cows milk) can be very similar.

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

[a???Evea???...4/9/10]

On 4/23/2011 7:38 AM, Jim Elbrecht wrote:

Thanks! I'll look for one. I have a KA.

My hands aren't, either. They cramp. Thanks for the suggestion.

[mr_pawr]

Cheryl wrote:


I do not quite understand... the harder the cheese, the easier it is to
grate, usually... How do you grate it? Perhaps getting a different
grater would make a difference?

Pecorino Romano is a particular kind of hard sheep's milk cheese
("pecorino" means sheep's cheese), typically matured for 8 months;
Parmigiano Reggiano is hard cow's milk cheese, matured for years.
Further differences between them can be numerous (and potentially
important), depending on their handling and their age. In their
more-or-less "generic" young state, as offered in my local supermarkets
(and perhaps yours), for example, I'd say that the taste of pecorino
romano is different in more ways than one, but particularly more
assertive and saltier than that of Parmigiano. Commercial grated
versions of either cheese tend to be inferior.

Depending on how you make your potato gratin, the difference can be
noticeable or not. It really is a matter of a particular recipe,
particular ingredients and personal preferences.

Victor

[Oswin]

"Doug Freyburger" ha scritto nel messaggio

You might as well call it George, because Romano, in spite of collective
supermarket trolling in the USA, means nothing.