Printable View
I'm fairly certain the cheese shakers in pizza restaurants are Reggiano. I might be wrong about that because it's more expensive, but it tastes much different than common parmesan cheese from the store. Reggiano from the store is much more richly flavored stuff.
[QUOTE=GeneralSerpant;1680078033]I'm fairly certain the cheese shakers in pizza restaurants are Reggiano. I might be wrong about that because it's more expensive, but it tastes much different than common parmesan cheese from the store. Reggiano from the store is much more richly flavored stuff.[/QUOTE] imma have to try that it sounds bouji and mad good
[QUOTE=GeneralSerpant;1680078033]I'm fairly certain the cheese shakers in pizza restaurants are Reggiano. I might be wrong about that because it's more expensive, but it tastes much different than common parmesan cheese from the store. Reggiano from the store is much more richly flavored stuff.[/QUOTE] honestly tho how well does it sit in ur stomach
[QUOTE=GeneralSerpant;1680078033]I'm fairly certain the cheese shakers in pizza restaurants are Reggiano. I might be wrong about that because it's more expensive, but it tastes much different than common parmesan cheese from the store. Reggiano from the store is much more richly flavored stuff.[/QUOTE]
The stuff you see in pizza shakers is far from the real thing. It contains so many additives that Kraft was legally forced to stop selling its cheese labeled Parmesan in Europe.
True Parmigiano-Reggiano is allowed to contain only three ingredients: milk (produced in the Parma/Reggio region), salt, and rennet (a natural enzyme from calf intestine). Most of the stuff sold in grocery store cheese sections are not even real Parmesan-Reggiano. But you can find real Parmigiano-Reggiano right alongside all the Argentinean and New Jersey “parmesan” knockoffs at almost any reputable cheese counter, and you can tell by the signature pin-prick patterns and the words Parmigiano-Reggiano embossed all over every square inch of the rind.