/ck/ - Food & Cooking

>>8769337
Isn't true parmigiano reggiano really really hard to make? But I guess when in doubt, check out what Gavin has to say about it.

https://www.youtube.com/watch?v=zGBSl5AAfMg
https://www.youtube.com/watch?v=QxuXKE0T9PU

>>8677615
Try looking harder, m8. If you're in the states you can get a decent wedge from Trader Joe's for the same, or you can get a xbox heug wedge from Costco for like 10 bucks that'll last for a month or two. Oh, and that BelGioso stuff from the grcery store is shite, gotta get the stuff that actually says parmigiano reggiano in the rind, similar to pic related. When it comes to cheese, the real deal is pretty much always worth it.

God, I hate cheese threads. They always develop into shitflinging. UK shitting on USA, France and Italy shitting on UK, some Asian giving a dissertation on why cheese is awful. Gimme a break.

>>8328331
I like Cabot Vermont cheddar, shame it doesn't naturally melt well. I have to use sodium citrate to make it into a good cheese for fondue or macaroni. Doing it in a bechamel always makes it grainy even when I temp control it like an autist.

That being said, I adore grana padano, the poor man's parmigiano reggiano.

>>8315120
Not even the guy you're arguing with but Cabot extra sharp Vermont > Tillamook 3 year. Tillamook's cheddar goes better on sandwiches and burgers, though. Cabot never seems to melt quite right. Pic semi-related. Cheesemaker's stamp process.

>>8096467
Grana is also cheaper, m8. That's why I like it. Also it's less intensely flavored, so I can mix it better with other cheeses than using it as a garnish because parm can sometimes overpower.

>>8096486
I use grana more for cooking than I do parm. Both are tasty, but I lean towards grana, because it has more variety.

Parmigiano/Grana/Asiago/Pecorino (most Italian style hard cheeses) are some of my absolute favorites.