Aged Over 10 Months Parmesan Cheese

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ColdHouse
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Post by ColdHouse » Wed. Jan. 25, 2023 5:32 pm

Ever heard of it? It is expensive.
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Last edited by ColdHouse on Wed. Jan. 25, 2023 5:42 pm, edited 1 time in total.

 
ColdHouse
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Post by ColdHouse » Wed. Jan. 25, 2023 5:41 pm

It seems like they are promoting the fact that it is aged over 10 years as a good selling point.

 
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BigBarney
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Post by BigBarney » Wed. Jan. 25, 2023 9:25 pm

10 months not years.

Used to be able to get 3 year aged cheddar in WNY but they discontinued it.
.
Still can get Cabot 3 year aged and 15 year aged Wisc cheddar...$27.20 for 8oz....



https://www.wisconsincheesemart.com/products/ched ... 8oEALw_wcB

BigBarney

 
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Post by Sunny Boy » Wed. Jan. 25, 2023 9:40 pm

It was common to see aged parmesan used when invited to dinner at my Italian friend's homes, back on Long Island. And you might find it at the better pizza shops and Italian restaurants.

We have a cheese shop near here. They give taste samples when asked. They have aged cheeses, and the difference in taste to non-aged is amazing. Worth the price if you like cheese with a wonderful rich flavor.

Paul

 
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Rob R.
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Post by Rob R. » Wed. Jan. 25, 2023 9:45 pm

ColdHouse wrote:
Wed. Jan. 25, 2023 5:32 pm
Ever heard of it? It is expensive.
IMG_9129.jpeg
Yes, and it will be disappointing if you have ever had authentic Parmesan, which is aged 2-3 years.
BigBarney wrote:
Wed. Jan. 25, 2023 9:25 pm

Still can get Cabot 3 year aged and 15 year aged Wisc cheddar...$27.20 for 8oz....
Cabbot also makes a 5 year cheddar that is very good.


 
ColdHouse
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Post by ColdHouse » Thu. Jan. 26, 2023 6:10 am

So please explain why a super expensive 15 year aged cheddar cheese comes with a best by date on the label.

 
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freetown fred
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Post by freetown fred » Thu. Jan. 26, 2023 8:35 am

FDA rules---

 
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Post by Rinderciller » Thu. Jan. 26, 2023 12:54 pm

Years ago I was doing some aged cheese, and it got to almost a year and the beagle we had at the time decided she was an acrobat and ate it. I have not tried again since, but now that there is no beagle, and just a couch potato I should give it a try again, and see how long it can age.

 
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Post by hank2 » Thu. Jan. 26, 2023 11:55 pm

Good stuff! I used to treat myself to some seriously aged Parmesan and also aged Provolone for sandwiches. Good cheese has become stupid expensive, so it's off this poor boy's list.

I haven't been to any of them for probably 20 years, but I used to hit some of the small PA. northern tier Fall festivals and fairs. There was always at least one regional big dairy farm cheese stand. I used to really like their XX cheddar. They also had XXX Cheddar. The XX was very sharp, but the XXX was too much for me. No idea what kind of age they were. The supermarket or farm market X sharp cheddars aren't even contenders.

 
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Post by LouSee » Fri. Jan. 27, 2023 9:46 pm

if the cheese is supposed to be aged, it's better the longer is ages. as long as it's stored properly. which is why it will have an expiration date - it's the FDA's swag as to how long it will last after being sold and no longer mainted at it's proper and best environment. a one size fits all fridge isn't perfect temp/humidity/sanitation level/etc... for everything in it.

at least for still living things like cheese, that is. an expiration date on salt is just stupid times ten.


 
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Post by Hoytman » Fri. Feb. 10, 2023 1:42 pm
















 
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Post by davidmcbeth3 » Fri. Feb. 10, 2023 2:27 pm

freetown fred wrote:
Thu. Jan. 26, 2023 8:35 am
FDA rules---
https://www.gao.gov/assets/gao-19-407.pdf

FDA does not have regulations concerning best by/use dates for cheese products.

 
ColdHouse
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Post by ColdHouse » Sat. Feb. 11, 2023 8:28 am

How do you hand grate the dry end of the Parmesan cheese?
Obviously it is already hard and dry when you purchase it.

 
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Post by LouSee » Sat. Feb. 11, 2023 7:00 pm

push it harder into the grater? eventually you get to the point where you start worrying about slipping and grating your knuckles. says the man currently with two divots on his thumb knuckle from grating parm. :) or you can just cube it up and drop it into the food processor.

if it's really too hard, then it can be cut into slices (think surface area) and put into soups and stews and other dishes were you would use parm cheese. cheesecloth or strainer ball so you can remove it before serving - or use bigger chunks...

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