Author Topic: Grocery store Parmesan  (Read 1408 times)

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Offline sotaboy

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Grocery store Parmesan
« on: April 02, 2012, 08:05:17 PM »
No, I'm not talking about the green can
But I am talking about Parmesan  at 9.99/lb vs Reggiano at 17.99/lb
In my case, I make pizzas that are usually a fairly thin crust, with a somewhat spicy sauce, and toppings that usually include sausage and pepperoni.  I know that the cheaper Parmesan is domestic, and not aged as long, but to me tastes pretty good. Given my pizza and toppings, should I spend the higher bucks for cheese?


Offline Tscarborough

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Re: Grocery store Parmesan
« Reply #1 on: April 02, 2012, 08:12:07 PM »
Only you could say.

Offline TXCraig1

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Re: Grocery store Parmesan
« Reply #2 on: April 02, 2012, 08:59:40 PM »
Do you have a Costco handy?
Pizza is not bread.

Offline BrickStoneOven

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Re: Grocery store Parmesan
« Reply #3 on: April 03, 2012, 10:16:02 AM »
Do you have a Costco handy?
Exactly. Costco has some really good cheese's. The Kirkland brand or whatever it is has Grana Padano, Parmesan, and the Garafalo brand bufala mozzarella they are all awesome. And is priced very well.

Offline sotaboy

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Re: Grocery store Parmesan
« Reply #4 on: April 03, 2012, 04:01:16 PM »
No Costco available.  The Publix brand deli parmesan is the 9.99/lb option I was talking about, but I have no clue who makes it for them

Offline TXCraig1

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Re: Grocery store Parmesan
« Reply #5 on: April 03, 2012, 04:20:14 PM »
If you like it, who cares what the rest of us think? I only buy the good stuff because I can get it at Costco for about $12.99.lb if I remember correctly - else, I'd buy the grocery store brand too.
Pizza is not bread.

Offline David Deas

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Re: Grocery store Parmesan
« Reply #6 on: April 05, 2012, 10:44:05 PM »
Every now and again I make a pizza that has crushed tomatoes, creme and parmesan reggiano slices.  Fired for about 90 seconds.  For that pizza only the real parmesan will do.  Obviously, also for fettuccine Alfredo only parmesan reggiano will do.  

But to be honest, outside of that the American parmesan does great for most anything else.  Sometimes I use the American stuff for Chicago style, New York and American style pizzas as a garnish after the bake.  Goes on salad, etc.  Since its what I grew up with, I have a taste for it I guess.
« Last Edit: April 05, 2012, 10:45:48 PM by David Deas »


 

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