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  3. It's real Parm alright, but not a very good one unfortunately. There are hundreds of different makers and quality levels in Italy, and this is the bare minimum. I always end up throwing out at least half of a wedge if not more. I'm not buying it there anymore.

  7. Parmigiana Reggiano is NOT Parmesan, it literally tastes nothing like Parmesan, I typically buy it at Sam's and it does take 100% like the parmigiana I had in Italy, the taste is unique, nutty and savory, parmesan tastes like puke compared to imported parmigiana.

  16. Pecorino Romano Cheese is better as it is made with sheep's milk, not cow's milk as is Parmigiano Reggiano Cheese. We find that the Romano is better for cooking and the Parmigiano is better with antipasti. We use both but prefer Romano in the dish 2:1 as it means adding less salt. You will prefer pasta with Romano, as in Carbonara, as in tomato sauces as with Amatriciana or Bolognaise, and in soup such as Pasta e Fagioli, too. I even put it in Matzah Ball Soup or Chicken Noodle Soup or Chicken and Rice Soup or Vegetable Beef Barley Soup with a micro plane instead of salt! We use both plus Mozzarella in our Lasagna, too. And we use the rinds of both to make the Amatriciana and our Marinara Sauces instead of salt at about a two by three inch by one half inch thick piece of each per three-four quarts of sauce during the last half hour of simmering stirring every 15 minutes to scrape the paste from the side of the pot. Don't forget to remove the rinds and discard. Enjoy!

  19. The problem is that the stamp on the find and the label can all be faked. Some producers are starting to use QR codes to identify the real stuff, but that only works on the whole wheel. Sadly, the market for fake parm is almost as large as that for the real product. Vergogna. 😔

  21. Even if it's not the "real deal", as long as it tastes good and isn't poisonous, i don't care about a stamp.

    Now, the powdered stuf that comes in a green bottle is expensive and gross. Costco (Kirkland) is definitely good.

  29. Pro tip: Buy one wedge of the parm and one wedge of their pecorino romano. Then put one half of each wedge in a food processor to make a delicious blend of sprinkle cheese. (Vacuum seal the remaining halves so you can make another batch when you run out.)

  32. Please don't pass off anti-competitive marketing labels as indications of quality unless you've actually verified that they are. When you pass off attempts by a region or country to disfavor similar products made elsewhere without checking it really makes me trust you less.

  39. I have been purchasing Regianno for literally decades and yes, it is expensive. However, it is certainly not $35. Per lb. (£60 per kg). Unless what’s on offer is certified organic which is hard to find. About $15 less than what the lady here is saying. Do kindly refrain from misinforming people

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