Poll: Good pre-grated Parmesan, or grate it yourself?

[kwormann]

Well, as most of you probably did, I grew up with Kraft parm in the green can. Now we usually but the pre-shredded from the deli, and altho its better, I still think fresh would be best and we should make the switch.
1)What do you use?
2)Do you have a fancy grater, or do you use your box grater?
3)How do you store it if you dont use it frequently?

Kim

[cdm]

It depends on if I feel Lazy or not. I always keep the green one in the fridge, but if Im making something really special, I'll go to whole-foods and buy a parmesan blend (sometimes they have it pre-grated, and I can still be lazy). I have a fancy cheese grater where you put it in and turn it, but I usally go for a small hand grater and just shred it all. I just use a ziploc container and store the rest in that in the fridge. I've used frigo before too-thats not too bad.

[SandyM]

Like you, when I was growing up, we used the stuff in the green cannister. Sorry, but now I'm a parmesan cheese snob.

ew ew ew

Remember the Ragu commercial that said "To thicken your sauce, dump some Kraft Parmesan Cheese in while cooking!"

ew ew ew

Since I was introduced to Parmesano Reggiano about a year ago, that's all I'll use. It's great to eat just straight, and I've never recalled any other Parmesan cheese being that good. It's aged longer.

And I don't have it around long enough to have a storage problem! But usually I keep it in a chunk in a zip-lock bag in my deli tray in the fridge.

I'm currently in the market for a new shredder/grater. I have a Zyliss crank grater that I love love love, but for other cheeses, I'm looking into another kind. Cooks Illustrated website (www.cooksillustrated.com) has a review of different ones on the market; I've reviewed the article, but not in depth enough to make a purchase just yet.

[This message has been edited by SandyM (edited 05-18-2001).]

[kirkbyky]

I also do double duty, I have 'the green shakey can" and a block of fresh parm that I grate with my crank grater. I am actually mid-switch btwn the two kinds, fresh is definitely better & although expensive-worth it.
Kyle

[Mamasue]

*shaking my finger at the green cardboard cheese users*.... http://www.cookinglight.com/bbs/smile.gif There is nothing that compares to Parmesan Reggiano in the real fresh form. Please...please...throw away that fake stuff and start enjoying your italian cuisine with Parmesan Reggiano! I know its expensive but it is worth every penny! I buy it by the pound and we grate as we use it.
http://www.parmaitaly.com/images/foto17.gif

[Jewel]

I think the majority of us were raised on the Kraft Cheese Dust, and didn't really discover that Parmesan Cheese had flavor until we started cooking ourselves! I'm another Parmesan Snob. I've tried Pre-Shredded Fat Free Parmesan (non-melting rubber shavings) and block-style deli Parmesan (hard block resulting in plastic shavings) and the pre-shredded 'gourmet' deli Parmesan (higher priced plastic shavings). None did what I expected a simple Parmesan to do!! All I wanted was a nice texture, a 'tang' when I ate it plain, and a very rich flavor.

I discovered Parmesano Reggiano about a year ago, and I've never went back. I found a Gourmet Market in my area that sells this wonderful stuff for $7.97 per lb, and I usually buy at least a one pound chunk at a time. It keeps in the cheese drawer of my fridge forever in a zippie bag, and I use a simple handheld grater when I need some. If I have leftovers (rarely!) I'll put the shreds into another zippie bag in the cheese drawer, and DH or myself will find something to sprinkle it on within 12 hours anyway! Ever tried Parmesano Reggiano sprinkled on a Tuna Sandwich? http://www.cookinglight.com/bbs/wink.gif

Never put a can 'o cheese dust in front of me again! http://www.cookinglight.com/bbs/biggrin.gif

[aka]

I don't use the "green can" stuff either. I wasn't "subjected" to it as a kid...not because my mom knew better though...being Dutch about the only cheese in our house was Edam and Gouda. No one in my family, except for me, really likes Parmesan. I buy a small to medium chunk in the deli section and grate it fresh as I need it with my rasp. If you don't have one, I highly recommend it...I think it's probably easier than the Zyliss thing (although that's just from looking, not pure experience...and it depends on how much you're grating). The rasp also does a "grate" job of lemon, lime and orange zest as well as chocolate.

Lilia

[Gail]

1. Reggiano, absolutely. Be gone, evil green shaker!
2. I use a rasp, however, that finely shreds as opposed to grating. Probably should get something else, huh?
3. Another vote for the chunk of cheese in the baggie.

[Karen from VA]

I buy a chunk of Parmesano Reggiano, cut it into approximately 1 inch pieces and throw it in my food processor. The "processed" cheese keeps well in a jar in the fridge and is very convenient. The remainder I seal with a food saver. It then, of course, keeps FOREVER! Never any more of that green stuff for me.

Karen

[Lauren]

I buy a chunk of both parmesean and romano chesse and run them though the cuisinart. I store the grated cheese in a tupPerware in the refrigerator; stays fresh for awhile and tastes great!

[Lauren]

Karen,

Great minds think alike! I think we were posting similar thoughts at the same time!

[mandarin2j]

I have to admit, I've become a total slacker since Trader Joes moved to town. I really like their Parmesan blend, so my Mouli just sits all by its lonesome in a drawer. Oh, and I just keep it in the fridge. I'm probably not as good as I should be about making sure it's fresh. If it tastes alright, we eat it; if it's beginning to resemble gorgonzola, we dump it. http://www.cookinglight.com/bbs/wink.gif

[LovingItLighter]

The best cheese grater for parmesan cheese is the Cheese Grater by Pampered Chef! It grates not only cheese but nuts and anything else you can think of. It is also easy to clean!

[SusanL]

My Italian mother never would have allowed the green can in the house. She still berates me for buying grated Parm.Reg. from our Italian grocery store!!

"How long does it take to grate your cheese at the table? Is the pregrated as fresh??" I hear her voice in my head each time DH or I take the glass jar of grated cheese out of the fridge. I know she is right, in the summer I do grate my own, one day I will learn!!

[Mamasue]

http://www.cookinglight.com/bbs/biggrin.gif Susan....its not italian unless you grate it yourself at the table. I can hear your grandmother too.....they were all alike. Mine would probably have given me a tap at the back of the head when she said it though! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Mamasue (edited 05-19-2001).]

[emilycat]

I'm with all of you cheese snobs -- I cringe when I visit my mom and still see the loathesome Green Can. I would never, never buy anything other than Parmigiano-Reggiano -- just no comparison. (In block form, of course -- I'm also a pre-made stuff snob http://www.cookinglight.com/bbs/wink.gif )

[lindrusso]

I never could understand how people could like Parmesan cheese. Then at some point I realized that it was because my exposure was the green can stuff in the pizza places. When I got to sample the real thing, it was a different story!

We can't always get the Reggiano variety here, so you never know what we'll have in the fridge. Sometimes I buy preshredded, sometimes block - just depends what's available and how lazy I am.

Small-town living does not often lend itself well to using the finest ingredients! Right Sneezles?????

[BlueMoose]

I have both a chunk of Parmesan with a crank grater and the stuff in the green can (please don't judge me harshly http://www.cookinglight.com/bbs/eek.gif !
My DD loves the stuff in the green can, and I also use it in pizza-flavored dog biscuits. The other day I gave my DD (Emily, age 3) some pizza and the green can. I turned around to do something and when I turned back she had about 1/2 cup of the stuff dumped on her pizza! http://www.cookinglight.com/bbs/eek.gif She likes to pinch it between her fingers and eat it plain.

[This message has been edited by BlueMoose (edited 05-19-2001).]

[Susan]

Another Parmigiano-Reggiano "snob" here! My story is similar to many of you...raised on the green can, discovered Parmigiano-Reggiano as a grown-up & can't live without it now! I read an article in Cook's Illustrated about storing it, and they found the baggie method (with the air squeezed out of the baggie) to be the best. I am also one to grate/shred as it is needed. I have converted my hubby to Parmigiano-Reggiano and hope that my children will grow up happily ignorant of the green can's existence! http://www.cookinglight.com/bbs/biggrin.gif

~~Susan~~

[This message has been edited by Susan (edited 05-19-2001).]

[makedah]

How long does Parmesan last in the fridge, either in block or grated (yourself or otherwise, please specify) form? Does Parmesan freeze well?

[Beth]

I can convert any cheese snob, at least partially. I'll loan you my two boys for a night! http://www.cookinglight.com/bbs/wink.gif I actually went BACK to the green can to supplpement their habits of a little pasta with their cheese. http://www.cookinglight.com/bbs/eek.gif

I usually buy pre-grated (also due to the amount that needs to be consumed and to keep two young boys from turning dinner time into a two-hour long grating project -- complete with battles some nights). Now I have both, sometimes 3 versions, on hand. I'm already having visions of a second mortgage to support the eating habits of 2 boys. Last night, my 4 yr old ate a steak, part of his brother's and part of mine! It's scary sometimes, so I can be cheap as well as snobby about food. (You asked what I did, not what I thought tasted best!) http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Beth (edited 05-19-2001).]

[burleydee]

I use only Parmigiano Reggiano (which I can buy in chunks at Costco for a VERY good price), but I cheat by grating it all in my food processor when I get it home. I keep the shreds sealed in plastic in the refrigerator. Very good, very convenient; and I don't think I'm losing too much flavor.

[browneye]

I have a Zyliss grater too-so wonderful for hard cheeses.... I just got it for Mother's day,

I buy the chunks of Parm-Reggiano from a local market here, but also, they have a specialty cheese counter where they grate up the same stuff I buy and sell it in little baggies. That way, if I am in a rush, or feeling particularly tired, I will buy those little baggies instead. It is good stuff.

Beth, I can sympathize with you, having two boys of my own, BIGGER than me...fortunately, they don't overdo it on the Parmesan, so I haven't had to fight that battle. I would probably do the same thing, Kraft green can for them, the good stuff for me. Although I must say, I haven't priced out the Kraft anytime recently, I suspect if you priced it by the pound, it would be almost as expensive as the real stuff.. I will have to look next time I go to the store..

[Searcher]

LOL Beth. I enjoyed hearing about your boys. I've been using parmesan-reggiano for almost 4 years now and just about have a hyper-fit in the store if they're out. My supermarket usually has wedges cut from a good sized wheel and I'm so dissapointed when they're out. I use a grater that really shreds the cheese more than grates it, it has the small holes too, almost like one side of a box grater. We really enjoy the flavor when it's shredded.

We like it shaved with tomatoes and basil and curls of it on a penne, asparagus and lemon pasta dish.

My husband sounds exactly like your boys. He loves the "real" stuff but keeps a green can in the fridge for pizza. Ewwwwww! And I wasn't successful training my girls away from that green can. My youngest, who still won't eat cauliflower 'cause it looks like brains (she's 30 now) pours a tower of it on rice or green beans. My husband will eat what I grate, I never have a little extra just to throw in another dish. His pasta plate looks like an ad for "There's Nothing Like the Power of Cheese". It's expensive and I spend a fortune on it almost every week, but we love it.

[kwormann]

Well, I tried to buy The Real stuff, but with our current financial condition and the amount we spent on food this week, I just couldnt do it. However, I did buy the Digerno brick and will try it...maybe a happy medium until $$ lightens up. It was either spend 10 on cheese, or 5 on cheese and also buy some wine...what would YOU do?????

Kim

[patsyk]

Originally posted by kwormann:
It was either spend 10 on cheese, or 5 on cheese and also buy some wine...what would YOU do?????

Kim

Definately get the wine! There isn't a better combination with dinner! http://www.cookinglight.com/bbs/biggrin.gif Unfortunately, I too, was raised on the green can, and must confess that I do keep one in the frige... just in case I need it and I don't have anything else on hand. I have purchased the pre-shredded (I too, can be LAZY)stuff from my grocery deli and it's definately better!

[Melman]

I was also raised on "the green can" Parmesan. I think everyone in my family still uses it. Not me....chalk one up for another fresh Parmesan snob. I haven't quite attained TRUE snobhood yet....I still haven't used Parmesan Reggiano yet. It's TERRIBLY expensive here...$15/pound!! No Trade Joe's, no Costco...only Sam's. Can't wait to try it though!!

[HedyL]

I too, grew up w/ the green can of cheese. I still keep a can of parmesean/romano blend in the house at all times.

However, DH and I just love cheese of all kinds. If I keep a wedge around for grating, we'll snack on it more than we'll grate it! This may be blasphemous to all the parm/regg. cheese people out there, but our current block cheese of choice for grating/snacking is not parmesean but sharp provolone. i used it for a recipe once (a CL gnocchi dish) and ever since we're hooked!

[chefbec]

I think we were all raised on the green can. I remember it well. Now I only use fresh. I love Locatelli Romano, and (of course) use my Pampered Chef Deluxe Cheese Grater. We also sell a Grate Container so that you can grate and store in the fridge. And since cellulose (that's used in the green can) is actually sawdust, I think I'm getting a healthier product when I buy fresh and grate it myself. It's also so much less expensive. And it keeps for weeks.

[SusanL]

OOhh, MamaSue, you are so right! Didn't have a grandmother on that side but a greatgrandmother who did that! I forgot about that tap, I hated that, also!! But I would endure the cheek pinching so that my greatgrandfather would give me a quarter!!!!

I also vote for locatelli romano- can't get enough cheese!! I think that I would go crazy if I ever become lactose intolerant- cheese is one of my four food groups!!

[AndreaU]

After I left college, I graduated from the green can to the stuff you get at the deli in a clear, plastic tub. That did it for me for a few years. After I started getting CL, I would buy a big ol' slab of Parmesan and finely grate it myself. That was about 8 years ago- I can not bring myself to go back. There is no substitute for the real thing! With only 2 in the house, a big chunk goes a long way so I just stick it in a zip top bag and it keeps (what seems to be) forever.

[funnybone]

I grate the real thing as needed - and usually right at the table. Depending on what I am using it on, I may grate it more finely or more coarsly. If grated on a caesar salad, I like to to be on the coarser side, such as with a lemon zester. I grew up with Italian friends, and learned first hand what is best.

[HedyL]

i just went to the grand opening of a new supermarket today, and bought a chunk of parm-reggiano. got home, and hacked off a couple of chunks for me and my husband. it was sooo good! this could be the start of an expensive habit! http://www.cookinglight.com/bbs/smile.gif

[KristaMB]

Tragedy has struck! DH just came home from the store with pre-grated parmesan! Ick! It's Trader Joes imported, but I usually grate it myself.

I think it's all a part of his anti-grocery store conspiracy. Last Sunday he came home with milk that had an expiration date of May 15th (two days after purchase), and this weekend it's the parmesan cheese and small, bruised apples. Help!

[sisofmamasue]

yes, I am the sis of Mamasue new to the site. Did I have a choice??? haha Yes, I am the YOUNGER one. I must agree our grandmother would not only hit us on the back of the head but would probably say: Stupido! NO GREEN CANS EVER in our homes Right Mamasue?

[patsyk]

Originally posted by Mamasue:
*shaking my finger at the green cardboard cheese users*.... http://www.cookinglight.com/bbs/smile.gif There is nothing that compares to Parmesan Reggiano in the real fresh form. Please...please...throw away that fake stuff and start enjoying your italian cuisine with Parmesan Reggiano! I know its expensive but it is worth every penny! I buy it by the pound and we grate as we use it.

I just bought my first hunk of Parm-Reggiano and had a bit of pasta for lunch with some freshly grated cheese to top it off - not even very much... I am officially converted and will never buy another green can again!
All of you who already use the real stuff convinced me to try it, and now there's no going back! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by patsyk (edited 06-01-2001).]

[kwormann]

I did a blind taste test for DH with the real stuff and a chunk of DiGorrino...he thought the DiGorrino was sweeter and the other sharper, but didnt prefer one to the other.

[Mamasue]

Yipee!!! Way to go patsyk!! http://www.cookinglight.com/bbs/smile.gif You may have to dig deeper into your pocketbook but boy once you convert you will never go back. http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif You are now crowned a true Italian!! http://www.cookinglight.com/bbs/biggrin.gif