parmiangiano reggiano

I can't purchase this where we live. Any idea how I can get it by mail?

[cape chef]

Hi Jesse, Sorry that you can't get Parm where you live. Thats amazing. Places like Dean & Deluca,Bulduccies,Citranell All have mail order. Really any Specialty store would have it.I do not have The web pages availible for you, But do a search on the web and you should have no problem. If your lucky CChiu will read this and supply you a dozen sites.
Good luck
cc

[mudbug]

That's fantastic that you are looking to mail order it. It is so much different than regular parmesans!

A dozen?

Go to the following:

They have great reptations and their turnover is high for cheeses so it will be pretty fresh (well... for cheeses that aren't aged like parmiangiano) anyway. I have been to both personally and will vouch for their quality.

Brown Derby International Wine Center http://www.brownderby.com/brownderby/food_menu.asp?
aged parmiangiano reggiano
1-800-491-3438

Central Market (in Austin, TX)
1-877-268-6968

Just let us know what the prices are!

[This message has been edited by cchiu (edited 11-22-2000).]

[cape chef]

Ok maybe not a dozen

Thanks cchiu, See I told you Jesse!!
cc

[mudbug]

OOOooooo! Let us know Ruthy!

[Ruthy]

esperya.com/usa
a fairly new and excellent web site devoted to good things from Italy. They sell - at a price - the most famous parmigiano in the world made from the milk of red cows. It is made in very small quantities.I know of nowhere else in this country where you can find it and even in Italy they say you have to "know someone".
The most reasonable source for excellent Italian products in NYC is di Palo. I always buy my parmigiano from them and will check to see if they are on the web

[shroomgirl]

Reggiano is at Sams....not red cow reggiano but still parmesan reggiano and it's OK and cheap....and probably availble in WV near you.

[cookM]

How about www.zingermans.com?
They have reggiano, and organic to boot. They got a bunch of other lovely things too.

[Isa]

Whenever I buy parmesan, I prefer to grate it myself. I think it is more flavourful when grated as needed. Am I the only one?

Oh and I keep the crust of the parmesan, it's great in minestrone.


Sisi

[cookM]

Originally posted by Sisi:

Whenever I buy parmesan, I prefer to grate it myself. I think it is more flavourful when grated as needed. Am I the only one?
Oh and I keep the crust of the parmesan, it's great in minestrone.

Sisi

No, Sisi, I totally agree. In fact, I pretty much like things a la minute. (excuse my French) I'll have to remember about the crust and minestrone. Great tip. Thanks.

You could also try wholefoods.com. You could check around to see if there are any natural foods stores near you - sometimes they carry it as well. There is nothing like the real stuff!

It's also nice to use the rind in the stock you use for risotto - that way the flavor get right into the little rice-guys! Also try chunking it and drizzling very lightly with balsamic vinegar - just so that there are a few drops per chunk.

[nutcakes]

I recently made a wonderful minestrone with swiss chard, no tomatoes from Arthur Schwartz Soup Suppers. The vegetables were started by stewing in Badia a Coltibuono EV olive oil (a steal at Costco for $15 large size bottle!), the stock was 1/2 veal 1/2 chicken, and I cooked it for 1-1/2 hours with the parmesan cheese rind. This was just heaven, so simple but the scent really knocked my socks off.

Thanks, everybody, for the information. There is a Sams close by, I will check there today.

[shroomgirl]

It's in chunks in the fancy cheese section sells for $9.99 # and comes in about 1# increments....pretty good I've not had any bad....not the best but I use it regularly.

[Isa]

cookM,


Perfect French! A few more sentences like that and I'll truly be impress.