Alternative to parmesan cheese? (split from Ontario board)
- Paulustrious Apr 3, 2009 10:05 AM
Sorry to the OP for hijacking the thread...
We go through bucketloads of parmesan - mife wife is Italian and seems to use in place of salt.
Is there another cheese people would recommend grated on pasta, artichokes, frittata,etc. that is similar to parmesan.
Extra matured (extra belegen) or old (oude) Gouda have beautiful flavours and similar textures, but the taste is different.
yes, Reggiano is Parmesean Reggiano- part skim, unpasteurized cow's milk.
Pecorino Romano is sheep's milk.
Try Grana Padano- made the same way that Parm is, in italy, but "legally" allowed to be made by more producers in a larger area that Parm Reggiano, so, cheaper. And the Costco rec. is a good one. You'll usually have to buy at least 3/4 pound at a time, but at a much better rate than a grocery or specialty store.
asiago would be the knee-jerk response
though i like a drier local gouda just as well.
your local cheesemonger might know about lots of reasonably priced, interesting grating cheeses, heck i can't keep up with all the great small-creamery stuff coming out.
You may want to try a greek cheese Mizithra, made from sheep's milk (I think) or similar to that would be an Italian Ricotta Salata. Very salty, nice texture.
We almost always use pecorino romano, too. But lately, I've been using a four-cheese blend from BelGioioso that's pretty tasty--pecorino, parmesan, asiago and sharp provolone. I pick it up at the discount supermarket for $2.50 or so a tub. Nice!
Off-topic, but still a cheese-worthy mention: BelGioioso's burrata is delicious!
If cost is the factor, try the Argentine made Parmesan. It is not quite as good as the Reggiano, but at one third the price, it is a reasonable approximation.
We tried piave a few years ago and like it very much. It is a hard cheese, like parmesan. Not exactly the same flavor, but similar and equally as good, IMO. Also considerably cheaper which is a bonus.
I think there are two types, a 'regular' piave which has bluish labelling, and a yellow-orange labelling which is aged. We prefer the blue.
I've only seen it sold in wedges cut from a wheel.
Looks like this http://www.formaggiokitchen.com/shop/...
Oh, the yellow looks like this http://images.google.ca/imgres?imgurl...
Here is a concise roundup of grating cheeses stolen from the Whole Foods website.
* Parmigiano Reggiano (Italy): a creamy but grainy winner with a warm, golden sheen and a flavor that’s spicy, fruity and full all at once
* Pecorino Romano (Italy): a sharp and salty part-skim sheep’s milk cheese
* Grana Padano (Italy): an all-purpose grating and cooking cheese with rich, sharp flavor
* Crottin Poivre (France): a small, black-rinded French wheel studded with peppercorns
* Sbrinz (Switzerland): a nutty, slightly sweet cheese that’s particularly yummy with vegetables
* Argentine Parmesan (Argentina): a salty (and worthy) parmesan imitation
* Sonoma Dry Jack (US): a piquant and spicy stateside treasure
* Aged Gouda (Holland): a well-rounded, richly spicy cheese
* OK, siManchego (Spain): a sheep’s milk cheese with smooth, creamy flavor