Hard grating cheeses

I'm almost out of my Pecorino Romano. What would be some good alternatives
to it and Parmigiano Reggiano? Thanks.

Sorry. Posted to wrong group! ;-(

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:

>I'm almost out of my Pecorino Romano. What would be some good alternatives
>to it and Parmigiano Reggiano? Thanks.
>
>Sorry. Posted to wrong group! ;-(

Well, let us know what you find out. I'm a big fan of hard cheeses.

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1 (4 Mar 08)

Oleg Lego <rat@atatatat.com> wrote:
> On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:
>
> >I'm almost out of my Pecorino Romano. What would be some good
> >alternatives to it and Parmigiano Reggiano? Thanks.
> >
> >Sorry. Posted to wrong group! ;-(
>
> Well, let us know what you find out. I'm a big fan of hard cheeses.

Here's what I've got so far, Larry:

Asiago, Ricotta Salata, Grana Pandano, Sbrinz? - Bill

Asiago old, Sapsago, Spalen - Joel Olson

Manchego! Not as hard, but nice and nutty. They have an excellent
brand at CostCo (don't have the wrapper, but I always have a chunk
of it in the fridge next to the Peckerino and alternate between
them. -sw

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On 17 Apr 2008 04:13:14 GMT, Nick Cramer posted:

>Oleg Lego <rat@atatatat.com> wrote:
>> On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:
>>
>> >I'm almost out of my Pecorino Romano. What would be some good
>> >alternatives to it and Parmigiano Reggiano? Thanks.
>> >
>> >Sorry. Posted to wrong group! ;-(
>>
>> Well, let us know what you find out. I'm a big fan of hard cheeses.
>
>Here's what I've got so far, Larry:
>
>Asiago, Ricotta Salata, Grana Pandano, Sbrinz? - Bill
>
>Asiago old, Sapsago, Spalen - Joel Olson
>
>Manchego! Not as hard, but nice and nutty. They have an excellent
>brand at CostCo (don't have the wrapper, but I always have a chunk
>of it in the fridge next to the Peckerino and alternate between
>them. -sw
Thanks, Nick! I had completely forgotten Asiago, and I didn't realize
there was a hard form of Ricotta.

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1 (4 Mar 08)

Oleg Lego <rat@atatatat.com> wrote:
> On 17 Apr 2008 04:13:14 GMT, Nick Cramer posted:
> >Oleg Lego <rat@atatatat.com> wrote:
> >> On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:
[]
> >Here's what I've got so far, Larry:
> >
> >Asiago, Ricotta Salata, Grana Pandano, Sbrinz? - Bill
> >
> >Asiago old, Sapsago, Spalen - Joel Olson
> >
> >Manchego! Not as hard, but nice and nutty. They have an excellent
> >brand at CostCo (don't have the wrapper, but I always have a chunk
> >of it in the fridge next to the Peckerino and alternate between
> >them. -sw
> Thanks, Nick! I had completely forgotten Asiago, and I didn't realize
> there was a hard form of Ricotta.

That was a surprise to me, too.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
> I'm almost out of my Pecorino Romano. What would be some good alternatives
> to it and Parmigiano Reggiano? Thanks.
>
> Sorry. Posted to wrong group! ;-(
>

Mizithra - Greek, very salty. You *really* don't need much.

Grana Padano - It along with Peccorino Romano and Parmigiano Reggiano
form the triad of Italian hard cheeses...

percy <vbeausoleil@nowhere.bum> wrote:
> Nick Cramer wrote:
> > I'm almost out of my Pecorino Romano. What would be some good
> > alternatives to it and Parmigiano Reggiano? Thanks.

> Mizithra - Greek, very salty. You *really* don't need much.
>
> Grana Padano - It along with Peccorino Romano and Parmigiano Reggiano
> form the triad of Italian hard cheeses...

Thanks, Percy.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Oleg Lego <rat@atatatat.com> wrote:

: On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:

: >I'm almost out of my Pecorino Romano. What would be some good alternatives
: >to it and Parmigiano Reggiano? Thanks.
: >
: >Sorry. Posted to wrong group! ;-(

: Well, let us know what you find out. I'm a big fan of hard cheeses.

: --
: Larry, T2, Saskatchewan, Canada.
: DX 24 Aug 07. D&E
: Metformin 2000mg, Ramipril, Simvastatin
: Dx A1c 8.1 : Latest 5.1 (4 Mar 08)

Grana Padana?

Wendy

"W. Baker" <wbaker@panix.com> wrote:
> Oleg Lego <rat@atatatat.com> wrote:
> : On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:
>
> : >I'm almost out of my Pecorino Romano. What would be some good
> : >alternatives to it and Parmigiano Reggiano? Thanks.

> Grana Padana?

Thaanks, Wendy. Grana Padano is on my short list!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On Thu, 17 Apr 2008 12:01:22 -0400, percy posted:

>Nick Cramer wrote:
>> I'm almost out of my Pecorino Romano. What would be some good alternatives
>> to it and Parmigiano Reggiano? Thanks.
>>
>> Sorry. Posted to wrong group! ;-(
>>
>
>Mizithra - Greek, very salty. You *really* don't need much.

Ahh. Thanks. I do like Kefalotiri (one of the cheeses they make
Saganaki with), but had not heard of Mizithra.

>Grana Padano - It along with Peccorino Romano and Parmigiano Reggiano
>form the triad of Italian hard cheeses...

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1 (4 Mar 08)

Oleg Lego <rat@atatatat.com> wrote:
> On Thu, 17 Apr 2008 12:01:22 -0400, percy posted:
> >Nick Cramer wrote:
> >> I'm almost out of my Pecorino Romano. What would be some good
> >> alternatives to it and Parmigiano Reggiano? Thanks.
> >>
> >> Sorry. Posted to wrong group! ;-(

> >Mizithra - Greek, very salty. You *really* don't need much.
>
> Ahh. Thanks. I do like Kefalotiri (one of the cheeses they make
> Saganaki with), but had not heard of Mizithra.
>
> >Grana Padano - It along with Peccorino Romano and Parmigiano Reggiano
> >form the triad of Italian hard cheeses...

Grana Padano Stravecchio

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On 16 Apr 2008 08:14:51 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
wrote:

>I'm almost out of my Pecorino Romano. What would be some good alternatives
>to it and Parmigiano Reggiano? Thanks.

G'day G'day Nick,

When you run out of Pecorino Romano, buy more Pecorino Romano.

IMHO when it comes to the flavour there is no substitute for the real
thing. Look at it this way. Food that satisfies will be savored and
eaten in moderation.

You have a great advantage over the poor smucks out there. You
recognize quality. You actually know the names of some distinctively
flavoured cheeses that can be eaten in moderation and used for
flavour. Way to go Nick.

I'm sure you'll add some other flavorsome cheeses to your repertoire.

My only comment from a diabetic nutrition point of view is that these
matured cheeses are likely to have less effect in lowering blood
pressure than the young unmatured cheeses.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

In article <20080417023429.253$s2@newsreader.com>,
n_cramerSPAM@pacbell.net says...
> Oleg Lego <rat@atatatat.com> wrote:
> > On 17 Apr 2008 04:13:14 GMT, Nick Cramer posted:
> > >Oleg Lego <rat@atatatat.com> wrote:
> > >> On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:
> []
> > >Here's what I've got so far, Larry:
> > >
> > >Asiago, Ricotta Salata, Grana Pandano, Sbrinz? - Bill
> > >
> > >Asiago old, Sapsago, Spalen - Joel Olson
> > >
> > >Manchego! Not as hard, but nice and nutty. They have an excellent
> > >brand at CostCo (don't have the wrapper, but I always have a chunk
> > >of it in the fridge next to the Peckerino and alternate between
> > >them. -sw
> > Thanks, Nick! I had completely forgotten Asiago, and I didn't realize
> > there was a hard form of Ricotta.
>
> That was a surprise to me, too.
>
>
Look for Sardo (mostly made in Argentina) as an excellent change from
romano. Greek Mizithra is extremely close to Italian Ricotta Salata, and
both increase in intensity and dryness as they age. I am thankful for
years ago befriending an Italian family who ran a cheese shop and
delicatessen, where they introduced me to many such delights.

Here is a decent primer on the more common grating cheeses:

http://www.wholefoodsmarket.com/prod...e_grating.html

Dennis (Type 2)

Dennis R. <ds_rekuta@yahoo.ca> wrote:
> n_cramerSPAM@pacbell.net says...
> > Oleg Lego <rat@atatatat.com> wrote:
> > > On 17 Apr 2008 04:13:14 GMT, Nick Cramer posted:
> > > >Oleg Lego <rat@atatatat.com> wrote:
> > > >> On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:
> > []
> Here is a decent primer on the more common grating cheeses:
>
> http://www.wholefoodsmarket.com/prod...e_grating.html

Sardo noted. Thanks for the link, Dennis.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Quentin Grady <quentin@paradise.net.nz> wrote:
> On 16 Apr 2008 08:14:51 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>

> >I'm almost out of my Pecorino Romano. What would be some good
> >alternatives to it and Parmigiano Reggiano? Thanks.
>
> G'day G'day Nick,
>
> When you run out of Pecorino Romano, buy more Pecorino Romano.
>
> IMHO when it comes to the flavour there is no substitute for the real
> thing. Look at it this way. Food that satisfies will be savored and
> eaten in moderation.
>
> You have a great advantage over the poor smucks out there. You
> recognize quality. You actually know the names of some distinctively
> flavoured cheeses that can be eaten in moderation and used for
> flavour. Way to go Nick.
>
> I'm sure you'll add some other flavorsome cheeses to your repertoire.
>
> My only comment from a diabetic nutrition point of view is that these
> matured cheeses are likely to have less effect in lowering blood
> pressure than the young unmatured cheeses.

Hi Quentin,

Thanks for your confirmation. I buy my Pecorino Romano in 3 pound (1.36 kg)
chunks, and will get more. It goes on/in/with almost everything! I'm also
looking at aged Asiago and Grana Padano Stravecchio Oro del Tempo. I had to
laugh last night. I got out some Gorgonzola, to make a mayo, sour cream,
gorgonzola dip. My daughter said, "Dad! Don't eat that. It's all moldy.
Throw it out!" Man, that was good. It gets better as it ages.

I've had HBP for 45 years and am now well controlled, taking 3 meds for it.
The only thing that would raise it would be trying to run a four minute
mile! LMAO

Cheers, mate!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On Fri, 18 Apr 2008 21:00:26 -0400, Dennis R. posted:

>In article <20080417023429.253$s2@newsreader.com>,
>n_cramerSPAM@pacbell.net says...
>> Oleg Lego <rat@atatatat.com> wrote:
>> > On 17 Apr 2008 04:13:14 GMT, Nick Cramer posted:
>> > >Oleg Lego <rat@atatatat.com> wrote:
>> > >> On 16 Apr 2008 08:14:51 GMT, Nick Cramer posted:
>> []
>> > >Here's what I've got so far, Larry:
>> > >
>> > >Asiago, Ricotta Salata, Grana Pandano, Sbrinz? - Bill
>> > >
>> > >Asiago old, Sapsago, Spalen - Joel Olson
>> > >
>> > >Manchego! Not as hard, but nice and nutty. They have an excellent
>> > >brand at CostCo (don't have the wrapper, but I always have a chunk
>> > >of it in the fridge next to the Peckerino and alternate between
>> > >them. -sw
>> > Thanks, Nick! I had completely forgotten Asiago, and I didn't realize
>> > there was a hard form of Ricotta.
>>
>> That was a surprise to me, too.
>>
>>
>Look for Sardo (mostly made in Argentina) as an excellent change from
>romano. Greek Mizithra is extremely close to Italian Ricotta Salata, and
>both increase in intensity and dryness as they age. I am thankful for
>years ago befriending an Italian family who ran a cheese shop and
>delicatessen, where they introduced me to many such delights.

A company I used to work for was within a block of a company called
"National Cheese". The owners are Italian, and they do make some
wonderful cheeses. When my company put up a new building in another
part of town, I was thinking that I'd really miss going to National
Cheese for lunch and to pick up a bit of cheese. I ended up completely
surprised and pleased when I found out they had also moved into new
digs, even closer to our new building.

>Here is a decent primer on the more common grating cheeses:
>
>http://www.wholefoodsmarket.com/prod...e_grating.html

Excellent link! Thank you!

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1 (4 Mar 08)

Nick Cramer <n_cramerSPAM@pacbell.net> wrote:

: Hi Quentin,

: Thanks for your confirmation. I buy my Pecorino Romano in 3 pound (1.36 kg)
: chunks, and will get more. It goes on/in/with almost everything! I'm also
: looking at aged Asiago and Grana Padano Stravecchio Oro del Tempo. I had to
: laugh last night. I got out some Gorgonzola, to make a mayo, sour cream,
: gorgonzola dip. My daughter said, "Dad! Don't eat that. It's all moldy.
: Throw it out!" Man, that was good. It gets better as it ages.

: Nick. Support severely wounded and disabled Veterans and their families!
Nick,

How do you store that once you get it home? I am sure, with your bp
concerns and you diabetes you don't use it up in a week or 2. Inquiring
cooks want to know:-)

Wendy

"W. Baker" <wbaker@panix.com> wrote:
> Nick Cramer <n_cramerSPAM@pacbell.net> wrote:
>
> : Hi Quentin,
>
> : Thanks for your confirmation. I buy my Pecorino Romano in 3 pound (1.36
> : kg) chunks, and will get more. It goes on/in/with almost everything!
> : I'm also looking at aged Asiago and Grana Padano Stravecchio Oro del
> : Tempo. I had to laugh last night. I got out some Gorgonzola, to make a
> : mayo, sour cream, gorgonzola dip. My daughter said, "Dad! Don't eat
> : that. It's all moldy. Throw it out!" Man, that was good. It gets better
> : as it ages.

> Nick,
>
> How do you store that once you get it home? I am sure, with your bp
> concerns and you diabetes you don't use it up in a week or 2. Inquiring
> cooks want to know:-)

Hi Wendy. I tight wrap it in plastic wrap, trying to expel all air.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

In article <1jvi04dvafeh7umhibdi41616q4j9ffn2t@4ax.com>,
rat@atatatat.com says...
>
> On Fri, 18 Apr 2008 21:00:26 -0400, Dennis R. posted:
> >Look for Sardo (mostly made in Argentina) as an excellent change from
> >romano. Greek Mizithra is extremely close to Italian Ricotta Salata, and
> >both increase in intensity and dryness as they age. I am thankful for
> >years ago befriending an Italian family who ran a cheese shop and
> >delicatessen, where they introduced me to many such delights.
>
> A company I used to work for was within a block of a company called
> "National Cheese". The owners are Italian, and they do make some
> wonderful cheeses. When my company put up a new building in another
> part of town, I was thinking that I'd really miss going to National
> Cheese for lunch and to pick up a bit of cheese. I ended up completely
> surprised and pleased when I found out they had also moved into new
> digs, even closer to our new building.
>
> >Here is a decent primer on the more common grating cheeses:
> >
> >http://www.wholefoodsmarket.com/prod...e_grating.html
>
> Excellent link! Thank you!

Larry: My cheese shop owner was licenced in Italy to make Parmigianno
Reggiano and originally immigrated to Canada in the early 1960's to work
for the huge Saputo conglomerate in Montreal. He said that National had
very good quality products.

Dennis (Type 2)

On Sat, 19 Apr 2008 17:22:08 -0400, Dennis R. posted:

>In article <1jvi04dvafeh7umhibdi41616q4j9ffn2t@4ax.com>,
>rat@atatatat.com says...
>>
>> On Fri, 18 Apr 2008 21:00:26 -0400, Dennis R. posted:
>> >Look for Sardo (mostly made in Argentina) as an excellent change from
>> >romano. Greek Mizithra is extremely close to Italian Ricotta Salata, and
>> >both increase in intensity and dryness as they age. I am thankful for
>> >years ago befriending an Italian family who ran a cheese shop and
>> >delicatessen, where they introduced me to many such delights.
>>
>> A company I used to work for was within a block of a company called
>> "National Cheese". The owners are Italian, and they do make some
>> wonderful cheeses. When my company put up a new building in another
>> part of town, I was thinking that I'd really miss going to National
>> Cheese for lunch and to pick up a bit of cheese. I ended up completely
>> surprised and pleased when I found out they had also moved into new
>> digs, even closer to our new building.
>>
>> >Here is a decent primer on the more common grating cheeses:
>> >
>> >http://www.wholefoodsmarket.com/prod...e_grating.html
>>
>> Excellent link! Thank you!
>
>Larry: My cheese shop owner was licenced in Italy to make Parmigianno
>Reggiano and originally immigrated to Canada in the early 1960's to work
>for the huge Saputo conglomerate in Montreal. He said that National had
>very good quality products.

Yes, they sure do! As well, they are quite competitively priced. I
don't have a National Cheese outlet here in Saskatchewan, much to my
disappointment, and it seems to me that I have two choices here; buy
"cheese" that is expensive but crap, or pay through the nose for real
cheese. I really miss National's factory outlet.

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1 (4 Mar 08)