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Sun Nov 25, 2012, 09:28 PM

Is anyone else irritated by the "Parmesan cheese" vs the "Parmigiana" thing?

19 replies, 2303 views

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Arrow 19 replies Author Time Post
Reply Is anyone else irritated by the "Parmesan cheese" vs the "Parmigiana" thing? (Original post)
bif Nov 2012 OP
NRaleighLiberal Nov 2012 #1
elleng Nov 2012 #2
Warpy Nov 2012 #3
Fortinbras Armstrong Nov 2012 #5
Warpy Nov 2012 #6
Lucinda Nov 2012 #4
Tab Nov 2012 #7
Stinky The Clown Nov 2012 #8
kurtzapril4 Nov 2012 #9
southernyankeebelle May 2013 #18
cbayer Nov 2012 #10
Glassunion Nov 2012 #11
cbayer Nov 2012 #12
Glassunion Nov 2012 #13
cbayer Nov 2012 #14
Fortinbras Armstrong Nov 2012 #15
Glassunion Nov 2012 #16
southernyankeebelle May 2013 #17
winter is coming May 2013 #19

Response to bif (Original post)

Sun Nov 25, 2012, 09:29 PM

1. Only if someone feeds me "Parmesan" (the faux stuff), rather than Parmesan Reggiano!

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Response to bif (Original post)

Sun Nov 25, 2012, 09:35 PM

2. Only irritated when its NOT Parmigiano-Reggiano.

http://en.wikipedia.org/wiki/Parmigiano-Reggiano

Anything else a waste of my money (and I don't have enough to waste.)

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Response to bif (Original post)

Sun Nov 25, 2012, 09:39 PM

3. Only when it's in that green foil can

That stuff is horrible and the thief of the name.

I've been substituting Romano lately. It's a whisker cheaper.

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Response to Warpy (Reply #3)

Mon Nov 26, 2012, 02:53 PM

5. You might try asiago

I am currently writing a book on pasta sauces, and I say this in the introduction: "Despite my having lived in Wisconsin, when I say 'parmesan cheese,' I mean Parmigiano-Reggiano."

There is a difference between the two.

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Response to Fortinbras Armstrong (Reply #5)

Mon Nov 26, 2012, 03:53 PM

6. I know that, but well stocked cheese cases aren't easy to find

out here in the wild west. I compensate myself by the fact that the number and variety of chile peppers makes up for that. Once your food gets blisteringly hot, the Mexican queso makes a bit more sense.

I can always find Romano. Asiago is more difficult and Parmagiano-Reggiano is ridiculously expensive.

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Response to bif (Original post)

Sun Nov 25, 2012, 10:15 PM

4. Nope. They are two different things in my household. :)

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Response to bif (Original post)

Mon Nov 26, 2012, 08:20 PM

7. Parmigiana is a dish. Parmesan is a cheese.


They're different things.

Sometimes people say "Chicken Parmesan" when they should really say "Chicken Parmigiana" but that's the extent of it.

Parmigiana <> Parmesan. Different entities.

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Response to bif (Original post)

Mon Nov 26, 2012, 10:17 PM

8. "Parmesan" is how the French say "Parmigiano-Reggiano"

The word predates the European laws that sanctify such products and probably refers to that type of cheese more than, specifically, what we now call Parmigiano-Reggiano.

Kraft, who boldly applied the name to that crap they sell, can pull the green foil over their ears and yank hard, whereupon they might hope for a few last breaths.

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Response to bif (Original post)

Tue Nov 27, 2012, 05:37 PM

9. I grew up on the green can stuff

and I don't mind it. I like parm-reg, too.

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Response to kurtzapril4 (Reply #9)

Sat May 4, 2013, 10:40 AM

18. I to grew up in the states on the green can. But I will tell you that there is a big

 

difference in the tastes. I eat the green can because it's cheaper.

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Response to bif (Original post)

Tue Nov 27, 2012, 05:49 PM

10. I think, though I could be wrong, that this has something to do with

trademarking by Italy. There are several products that they have trademarked the names of, and no one else is allowed to use them.

Similar to champagne.

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Response to cbayer (Reply #10)

Thu Nov 29, 2012, 12:26 PM

11. I had a rant recently on the very topic...

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Response to Glassunion (Reply #11)

Thu Nov 29, 2012, 01:06 PM

12. Great rant, Glassunion!

So sorry to see it didn't get any response, but I really enjoyed reading it.

You might want to repost here.

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Response to cbayer (Reply #12)

Thu Nov 29, 2012, 01:10 PM

13. That's what I get for doing an OP at 11:30pm

Thanks, I will repost here. I just re-read it, and realized all my examples were food. Ha! I guess you can see my passions in life are music and food which both follow second to my wife of course.

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Response to Glassunion (Reply #13)

Thu Nov 29, 2012, 01:23 PM

14. Music and food are my passions as well, also following my husband who appreciates

my love for both.

I have recently become much more creative with my cooking (with mixed results) and taken up the clarinet, which I am learning on my own. I can feel my right brain expanding on a daily basis, which is strange at this relatively late point in life.

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Response to Glassunion (Reply #13)

Fri Nov 30, 2012, 11:18 AM

15. Minor quibble

In your rant, you write

honest and true Parmigiano-Reggiano cheese has been produced in the neighboring towns of Parma and Reggio Emilia.

Parma is a town in the region of Emilia-Romagna. It is as if you said something were made in the neighboring towns of Los Angeles and California.

Parmigiano-Reggiano is made in Emilia-Romagna and one town in Lombardy.

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Response to Fortinbras Armstrong (Reply #15)

Fri Nov 30, 2012, 02:12 PM

16. I think you may have mis-read what I wrote.

I wrote:
"the neighboring towns of Parma and Reggio Emilia"
not
"the neighboring towns of Parma and Emilia-Romagna"

I understand that Emilia-Romagna is the region. Inside that region are two cities, one is Parma and the other Reggio Emilia (in Italian: Reggio nell'Emilia). The two cities are about 20 or so miles apart if you take the Via Emilia.

However, I should have more clearly stated that the cheese is produced "around" (instead of in) the neighboring cities of Parma and Reggio Emilia (giving it its namesake). Within the Emilia-Romagna region the cities I mentioned, plus the cities of Bologna and Modena also produce the cheese. In the Lombardy region, the city of Mantova is also a producer. According to the PDO all of the producers are "on the plains, hills and mountains enclosed between the rivers Po and Reno".

I should have been more clear. Sorry about that. Sometimes my brain moves faster than my fingers can type and I become unclear.

http://www.parmigianoreggiano.com/default.aspx

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Response to bif (Original post)

Sat May 4, 2013, 10:38 AM

17. I had the pleasure back in the early 80s when I visited my uncle in Parma to visit

 

a farmer who made parmigiana cheese. It took us to the place in one of his building where they acutally made the reems of cheese. Then took us where they stored the reems of hugh round ball like. The smell was wonderful. The rooms that held the cheese were long rooms with several shelfs stacked over each other. OMG the smell was wonderful. When we left he took us in their home when his wife and sisters were making homemade pasta. When we left I thanked him for showing us and he gave us 2 hugh chunks of parmigiana cheese. There is nothing better then when its fresh. Yummy, yummy.

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Response to bif (Original post)

Mon May 6, 2013, 12:13 AM

19. We call it "parmesian" at my house.

Not for any good reason; we're just goofy.

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