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Parmigiano-Reggiano Question

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BurntRaw
BurntRaw Posts: 565
edited November -1 in EggHead Forum
Okay, I love this stuff but I must be missing something.[p]I normally get it at our local store and they charge around $20 a pound, but they have been out for a couple of weeks now so I decided to look for some on the web.[p]igourmet.com has it for $13.99 / lb! How can there be that much of a difference? It this the same stuff, or am I missing something here?[p]Anybody ever order from these guys?[p]Is that enough questions?[p]Thanks
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    BurntRaw,
    my safeway sells it for around 18 bucks per pound. ..i buy 2 miles away at a gourmet italian specialty store for 12.99 per pound. . ..same stuff, less overhead .. ..go figure ... .
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  • fishlessman
    fishlessman Posts: 32,759
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    BurntRaw,
    some is aged more and some just isnt as high a quality. i bought some rescently that was so dry it almost turned to a powder when i grated it. theres an italian deli where i mostly buy from near me and i just buy it in small quantities when needed.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    BurntRaw,

    Judy in San Diego
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    BurntRaw,
    I buy a big chunk at Costco and cut it up into smaller pieces, then vacuum pack the pieces. I leave one in a ziplock bag for current use. I keep all of them in the cheese drawer in my refrigerator. They never mold, and the vacuum-packed pieces seem to last forever.
    Judy in San Diego
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    Judy Mayberry,
    i like to buy it in one pound bricks and keep it in the fridge, just in a plastic zip lock baggy. ..lasts a very long time, and though it gets a small amount of white mold on it, it seems to intensify the flavor over time. ...i grate it on everything (dang, i haven't tried grating it on the avocados though, maybe i should)
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  • Unknown
    Unknown
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    mad max beyond eggdome,
    I recently read that white "mold" is really calcium!
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    fishlessman,
    i thought if it comes from an officially "stamped" wheel, it was all the same quality and age? .. .are there different levels of official regianno?. . .
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    Judith Mayberry,
    you got me, all i know is the longer its in the fridge, the more intense the flavor. ..and i use one of those micro planers to grate it, and makes for a very soft/fluffy texture. .. .[p]btw. if you want a great parmesian torte (i'm a guy and i don't make quiche!)recipe, i'll get it for you. .. [p]max
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  • thirdeye
    thirdeye Posts: 7,428
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    BurntRaw,[p]Different producers, aging, quality of ingredients and marketing all come into play with good quality cheeses. I sort of like to taste before I buy, sometimes you stumble on to a good one at a lower price.[p]I just restocked my balsamic from igourmet. They have Villa Manodori on sale. The $39 price is from $5 to $15 a bottle cheaper than I have seen it other places.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • AlaskanC
    AlaskanC Posts: 1,346
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    Max - try dicing up your avacados, toss with diced roma tomatoes, minced up basil, drizzle with balsamic & then grate the cheese on it. Trust me - it is goooood!!
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    AlaskanC,
    i can do that!! . ..in fact, that may be a big part of tonight's dinner .. ..[p]here's a link to the parmesan torte ....good stuff
    [ul][li]http://www.greeneggers.com/archives//2005/messages/209630.htm[/ul]
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  • fishlessman
    fishlessman Posts: 32,759
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    mad max beyond eggdome,
    i dont know about different levels, but ti do see a difference hit or miss in the supermaket near me as far as how it tastes and how it grates compared to borreli's italian deli which is always consistant. i didnt even know that provolone could be bought in a very sharp variety until i started going there and asking questions, i always hated provo until i started to buy there. i just looked this up and in the picture on the right there is 5 different provences and 3 different aging times that fall under parm-reg. and if i read it right some passes and some gets the stamping removed by a certifier, i bet that the supermarkets buy that stuff up.
    [ul][li]cheese[/ul]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • stike
    stike Posts: 15,597
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    mad max beyond eggdome,
    that's just like the quiche my boyfriend makes!
    ed egli avea del cul fatto trombetta -Dante
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    stike,
    always glad to see that you are in touch with your feminine side jeff :-)
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  • stike
    stike Posts: 15,597
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    mad max beyond eggdome,
    if i had a feminine side, i'd never leave the house.
    ed egli avea del cul fatto trombetta -Dante
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  • FlatEric
    FlatEric Posts: 56
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    BurntRaw,
    DiBruno's has it ranging from $10.99/lb 24 Months to $22.49/lb for 3 year
    [ul][li]DiBruno Brothers[/ul]
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  • SpokaneMan
    SpokaneMan Posts: 77
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    Costco has the real deal for $9.99 a pound. It's aged 24 months and is fantastic. They also have an Italian, non-Reggiano that is aged 18 months for $7.99. It's also very good, but not quite as good as the real thing.
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  • BurntRaw
    BurntRaw Posts: 565
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    BurntRaw,
    Thanks all y'all!
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