Posted on 08/21/2009 5:23:23 PM PDT by rdl6989
MILAN - All that is golden in bank Credito Emiliano's temperature-controlled vault is not precious metal, but something equally prized in Italy: aging Parmesan cheese.
Row upon row of 85-pound wheels of straw-colored Parmesan cheese, stacked some 33 feet high at a secure warehouse, age for as many as two years under the care of bank employees trained in the centuries-old art of Parmesan making.
The program allows Parmesan producers to pump cash into their business by using their product as collateral while it is otherwise sitting on a shelf for the long aging process. While the mechanism was not born out of the current economic crisis, dating rather from Italy's post-World War II years, producers say it is ever more important because it ensures that credit keeps flowing during otherwise tight times.
(Excerpt) Read more at msnbc.msn.com ...
Sounds a little chessy to me...
CHEEEEEESSEE.
Accept NO substitute.
LOL, and immediately, a blasphemer shows up right below you.
I will certainly keep that advice in mind.
Yes, this cheese is essential for a good pasta dish. But it's not cheap. In Italian, it is Parmigiano Reggiano. That will be written on the outside of the cheese, stamped on the rind. But once you try this Italian cheese, you will never be satisfied with domestic Parmesan. Buon appetito! Alla salute del cuoco!
Makes your SPAM slices in the spaghetti noodles with ketchup taste really Eye-talian!
It's not only good on pasta, but it's a fine 'eating' cheese as well. Use your vegetable peeler to shave some off on top of almost any salad and prepare for a real treat.
Since it's a hard cheese, it's also extremely nutritious and 'healthy'.
Bon apetito.
L
My personal favorite.
If you have any in your home please immediately contact your local EPA office and have it disposed of properly so no one can be harmed by it.
Then by all means necessary find yourself some Genuine Parmesan Regiano. You'll be amazed at the difference if flavor and you'll never, ever settle for anything else.
L
I understand what you are saying. My lasagna deserves nothing better, including imported ricotta.
BUT......
My fridge would seem empty and hopeless without a good chunk of Danish Blue!!!
OK, that makes perfect sense. But if you like blue cheese, what about a good Gorgonzola?
Worth a try!!
If it goes well with a Merlot or Cabernet, I’m game!
I saw the word fromage and thought fromunda. Mind in the gutter again.
For the traditional, classic, spicy and crumbly Gorgonzola, a good aged red wine like a Merlot or Cabernet would be a great match. For the softer types of Gorgonzola that you sometimes see, a spicy white wine would be a good match.
It’s almost $20.00 a pound here ( and worth it...) - what are you paying?
Venezuelan beaver cheese?
It’s amazing how awesome spoiled milk can be if it’s spoiled just right.
My personal favorite is Venezuelan Beaver Cheese. (See Monty Pythons’ Cheeseshoppe Sketch. Classic)
Ahhh.... gold..., silver..., and then Parmesan... LOL...
We buy ours at Costco for about 9.99 a pound.
bump
I get my Alaskan King Crab at Costco but never checked them for high quality cheese. Thanks for sharing - I feel mildly foolish - and very grateful. :)
I’m happy to be of service. Just make sure the rind is marked. Enjoy.
OK, got me going, so the other day I hit the cheese section.
Got a piece of Bel Gioioso grana.
Quite a nutty flavor, good texture from inside the wheel towards the outside.
Slightly smoky. Really quite good, and at abt $12 a pound, a decent buy.
I would call it a “must try”.
But I went back, so now I sit here with some Merlot with a few cubes in it, and a good slice of Grassi Parmagiano.
The tiny crystals are teasing the hell out of my taste buds... without a doubt, one of the best cheeses in the world. Been a few years, as I said I usually like a blue cheese as a delicacy with a fine wine, but every once in a while, a guys just gotta splurge!!
I'm glad to hear you are enjoying the cheese. I agree. Sometimes a guys just gotta splurge!
I already made it a point to see what’s available in the Gorgonzola!
One of these days, I’ll get around to making lasagna. No trivial task, when you use the best all fresh ingredients,
cook the sauce and noodles from scratch, and make a minimum of six lasagnas at a shot!!
Go big or go home!!
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