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No more green cans....

Misc.

As is with most ingredients, fresh is always best. A wedge of the real thing, ususally called Parmigano-Reggiano(sp?) right on the rind, is truly unbeatable for the best parmesan flavor. Plus, wrapped tightly, it keeps for months on end in the fridge, which is great, because it tends to be expensive.

I don't even buy the canned variety anymore. Some grocery stores also sell the real stuff already grated in a small plastic tub, again, more expensive than the green can but really worth it.


MsgID: 0042978
Shared by: Victoria/Texas
In reply to: ISO: Parmesan cheese, fresh or canned? more
Board: Cooking Club at Recipelink.com
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