this post was submitted on 30 Nov 2023
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I understand that those are completely different but most people don't buy authentic Parmigiano, pecorino romano or grana padano(I need to try this one). They use the regular plain cheese you buy in the big box stores. So to the average person putting a micro chip in a cheese wheel (which I read wasn't even true) is an absurd notion. But I was pointing out that the regular cheddar/mozzarella the average person buys is bland garbage compared to these cheeses. I think people should try them and they will realize why they care so much about its authenticity.
You might as well say that "Hamburger patties are bland garbage compared to pickles"
Softer cheeses like mozzarella and cheddar have a totally different job than hard cheeses like Romano and Parmesan. Mozzarella and cheddar provide body, texture, a neutral flavor, and lots of calories. Romano and Parmesan provide only flavor, and can be used to complement - not replace - the milder soft cheeses
This poster seems to just be saying if you've had cheap regular cheese you are amazed when you have legit authentic cheeses like these. A lot of the cheese people buy, in the US at least, is just some basic shit often called 'cheddar' or whatever but not truly authentic cheddar or mozzarella.
They can be used to replace, I just put less. Not sure why you would say that. You don't use a soft cheese when you make authentic Carbonara.
Good point, I guess I mean it's not a 1-to-1 replacement
I agree that people should try them, and they are superior to cheap, mass-produced supermarket cheeses. But even a cheaper imitation parmigiano (I'm not talking about the powdered "cheese" you get in a Kraft bottle) is close enough to "certified" stuff that if you want to save some money, you can approximate it with something nearly equivalent for half the price. And if you don't have an especially sensitive palate, you may not even be able to tell the difference.
I always buy what in my country is typically called "Italian Hard Cheese" for legal reasons. It's as you say, a very close approximation to the real thing if you're not too discerning. Main reason for me is that I don't like parmigiano's insistence on using rennet from calves.
I'm sure that's true. I've never had the imitation stuff so I don't know how they compare. I've just been blown away by how good they are that it justifies the price for me. They are very strong cheeses so you don't need to use much. I vacuum seal them after every use so they last forever.
On a semi-related note, Guanciale is ridiculously expensive and that I can't justify buying no matter how much I want to make authentic Carbonara.