258059 Fri Jan 28 14:55:36 -0800 2005 9 21 The Best 0 1365967 I have been commanded to bring the best parmigiano reggiano I can find to a dinner party tomorrow night. 1) what is the best? 2) where can I find it? The Italian place in Chelsea Market is very convenient for me, and I live in Park Slope, but I'll go where I have to. Fri Jan 28 14:55:36 -0800 2005 0 sandsage 1 1365972 I apologize - my recommendations are both in Manhattan. The location of the best Parmiggiano in town varies from time to time. But my money would be on Artisanal (on Park and 32nd). They're my favorite place to buy cheese in general, and I think they're much, much better than Murrays for in-store retail purchases. Taste whatever Parmigianos they have, and see if you like them. They'll also have other very-aged cheeses, at least one of which will be phenomenal, in case you're allowed to bring a substitute cheese. If you have to buy cheese from a store that's not a real cheese store and won't let you taste it, I'd suggest grabbing some Vacche Rosse Parmiggiano. There's always some at Zabar's. I'm sure it's available at many other places, though I haven't really looked. Don't buy any Parmigiano from a place where it's been sitting in its cut form for any long length of time. Fri Jan 28 18:29:15 -0800 2005 1365967 0 Caseophile 2 1365975 there is a type called red cow regg parm//ask for it Fri Jan 28 19:43:22 -0800 2005 1365972 0 doc 3 1365979 Yeah, that's the vache rosse. I think the story is that it comes from the milk of this certain breed of cow, razza reggiana, that's kind of reddish in color. The cow, not the milk. See the picture of the red bull, below. Supposedly the milk is more concentrated, particularly with respect to protein, and that's supposed to make the cheese better. But don't count on it, because it's not always good, and storage conditions make a big difference. The best thing is to go to a cheese store where you can taste the cheese before buying it and decide for yourself. But in situations when I'm forced to buy some pre-cut Parmigiano in without tasting it, I find I can increase my chances of successs by looking for the vacche rosse. Image: http://www.agraria.org/razzebovineminori/reggiana%20toro.jpg Fri Jan 28 23:18:54 -0800 2005 1365975 0 Caseophile 1 1365973 i think the one at Corona Pork store is great---and they cut it for you--they do not have it already precut.. Fri Jan 28 19:36:38 -0800 2005 1365967 0 Janie 1 1365976 Di Paolo's on Grand St. has really great stuff. They have seasonal Parmigianos - like a summer one and a winter one, or maybe it's fall and spring, I forget - anyway, they'll let you taste them all and they're quite varied and subtle. Always cut from the wheel and their turnover is very fast. Fri Jan 28 20:30:20 -0800 2005 1365967 0 flywheel 2 1365978 Agreed - DiPalo's. Fri Jan 28 22:37:42 -0800 2005 1365976 0 Nina W. 2 1365980 yeah, yeah, yeah, DiPalo's for sure! you might have to stand in line for a while, but I think you'll be really pleased with what you get there. as I understand it, generally the fall Parm is a tad harsher and better for grating on dishes and the spring Parm is milder and better for eating in chunks or whatever on its own. they'll happily let you taste both ... enjoy! Sat Jan 29 07:40:05 -0800 2005 1365976 0 JB 1 1365981 In Brooklyn, Caputo on Court has several excellent choices. Cut to order, of course. Sat Jan 29 12:04:13 -0800 2005 1365967 0 Elaine(Snutteplutten) 1 1850819 The best is one of t he newest in the U.S. and also the only organic version: Bio-Hombre Parmigiano-Reggiano. Coming late fall to a major gourmet outlet near you. But in the meantime go to: www.pondini.com Sat Sep 02 20:49:23 -0700 2006 1365967 34613 Cheese Boy001