Рецепт Parmesan cheese: like or dislike?
Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.
Am I a parm snob? I guess I am. Having grown up in a kitchen where parmesan cheese was a powdery substance shaken out of a green can (over spaghetti with meatballs, and sauce made from packet mixed with water), I'm now very particular about using real Parmigiano-Reggiano cheese in my own kitchen. You can identify real Parmigiano-Reggiano by the lettering stenciled into the rind (see the photo). It's a classy cheese, sharp and dry and nutty. Real parm is expensive, but there are good American-made parmesan cheeses that cost a bit less and will be fine in most cooking situations. Buy a wedge of cheese, and grind it yourself, as you need it, either in the food processor, or by hand on a box grater. There's no substitute for parm -- the real thing, or a well-made imposter -- whether on a salad, in lasagne, or scrambled into eggs.
Parmesan cheese: like or dislike?
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