4 ms·
Just like people sometimes question the human element in judging sports, I wonder if there are cheesemakers who think these guys are simply against them or favo
by dfxm12 2y ago
Just like people sometimes question the human element in judging sports, I wonder if there are cheesemakers who think these guys are simply against them or favorable to their neighbors.
One thing I've also wondered about this process. When I buy Parmigiano Reggiano, it's just sold as "Parmigiano Reggiano". There's no discernable branding beyond that (compared to the Pecorino Romano I buy, which has "Locatelli" plastered all over it). Is this true all over? Do any HNers seek out Parmigiano Reggiano from their favorite dairy?
- lores 2y agoFrom what I understand, all parmigiano is sold through a consortium/coop. The only dairy identifying mark is three digits stencilled onto the rind. https://www.parmigianoreggiano.com/product-guide-seals-and-marks https://www.parmigianoreggiano.com/product-guide-seals-and-m...
- zeitg3ist 2y agoIf you buy it vacuum-sealed from a shop, the packaging usually has additional branding from the producer. Not a "favorite dairy", but if it's convenient to do so, I usually look for the "vacche rosse" type, which is more expensive but also noticeably different (and better). Of course it would be a waste to grate it over pasta; better to eat it on its own.
- darkwater 2y agoVacche rosse 24 months and a glass of red wine, you just made me salivate. The 36 months is too strong in my opinion, still delicious but I like the 24 more.