Craig Camp

The answer is I don't find time to write! When I get a second I'll write about our harvest meals. In the meantime there's 20 tons of pinot noir waiting for me

The 2005's are our best vintage to date. Although that's not only because of the vintage, but in changes we have made in the vineyard and cellar. At this point I would rate the vintage excellent with lovely balance and a forward charm.

Another hot summer passed here in Oregon - global warming anyone? The fruit set in the spring was spectacular for a change and the vines were brimming with fruit. After two lean years they had a lot of energy and focused it all on fruit production. The summer was marked by a near record number of 90+ degree days, but the nights were cool and dry. As usual, not a drop of rain fell during the summer monthy, but just a week before harvest in late September the skies darkened and along came cloudy damp weather for the better part of a week with some occasional strong showers. Needless to say we were very concerned. However, that concern seems to have been wasted as the sun returned and the weather has been glorious ever since and we have been picking grapes in ideal conditions. This will be a bumper crop here in Oregon with very good quantity (by Oregon standards) and very good quality. How good only time will tell, but we are very, very optimistic. So far we have about 60% of our grapes picked and now we are rushing to beat the soon to return rains.

I'll have to think on that for awhile. I love stinky cheese as much as the next guy, but I also like diversity. I also find Gorgonzola very difficult to grate on my pasta. It really gums up the grater. You may also have to take into account that I like pinot noir a lot more than shiraz. Power and stinky-ness in itself does not impress me. If you think Parmignano Reggiano is bland and flavorless - you gotta find some better PR!

Actually, according to Jeffrey Steingarten (and I tend to believe him where etymology is concerned), "parmesan" is a gallic bastardization - the French word for Parmigiano, which was then picked up by the English-speaking world. Ah, and Merriam-Webster confirms it. Sorry for the word-nerd detour. ← Thanks, that's good to know!

The reason people use the name Parmignano Reggiano is because that is the real name of a particular cheese from a particular area made in a controlled way. This is its NAME not an affectation. Parmesan is also a name, but refers to copies of that cheese. These copies are prohibited from using the name Parmigiano Reggiano for very obvious reasons. Because Parmignano Reggiano has been copied so often, it has become more important than ever to use the correct name so people understand what you are talking about. I don't think anyone would argue (not me anyway) that it's not fine for anyone to use as much Kraft Parmesan as they want. Pile it on if you love it! It's also fine to prefer it to Parmigniano Reggiano. What is not fine is to think that Kraft Parmesan is an alternative to Parmigiano. It is a totally different product with a totally different flavor. The only thing they have in common is that that both names came from the town of Parma.

Like everybody else I grew up with Kraft. Obviously they use salt in the production of Parmginano Reggiano, but unlike Kraft, it is not the dominate flavor.

The crystals are not a bad thing - on the contrary - they're indicative of a good aged Parmigiano Reggiano. I find Romano much saltier then Parmigiano, and the stuff in the "green can" is definitely saltier. Could that be one of the reasons you find they have more taste than the Parmigiano? I'm just the opposite - I dislike the saltiness in the Romano, and much prefer the Parmigiano. I won't go near the Kraft stuff. ← What kind of "romano" are you referring to? Pecorino Romano from Italy or commercial American versions? Just like American "parmesan" has little to do with Parmigiano Reggiano, American "romano" has little to do with Italian Pecorino Romano. I think you are correct in saying the main flavor in Kraft and American "romano" and "parmesan" is salt.

Just taste it. If it sucks throw it out and don't do it again. I have no thoughts on Goldwater. I just don't drink much California wine.

Frankly, it's better to avoid any Wine Spectator reviews, which are the equivalent of People magazine in the wine world.

As usual, the product with the BIGGEST flavor wins the blind tasting. Nuance never fares well in such situations. ← Speaking of nuance, there's a difference between fullest and biggest flavors. ← I'm glad you understand. Of course, fuller would not always be better. If you are going to be picky about peppercorns (or cheese) sometimes something more delicate would be appropriate.

It should be fine as it was probably well cold-stabilized. Drink up as soon as you can.

That's the answer isn't it? There's the real stuff and the imposters. Why should the imposters have the right to use the place-name of the real stuff. At some point there needs to be some respect for authentic producers and at the very least they should have their place-names protected and preserved. Everyone has every right to prefer Kraft Parmesan over Parmigiano Reggiano as their flavors have absolutely nothing to do with each other. However, Kraft should not have the right to steal the name that generations of producers have worked to establish as something special.

As usual, the product with the BIGGEST flavor wins the blind tasting. Nuance never fares well in such situations.

That cheese was/is probably the same Kraft stuff that you buy in the green tube for home.

Good quality Parmigiano Reggiano, for lack of a better term, is more "cheese-like" than the American/rest-of-the-world versions. It is not all hard and dried out, but moist and delicious to eat on its own. The darker, drier area near the rind should be very small with most of the cheese having a very light cream color. It is worth noting that Italian's grate far less cheese on their pasta than Americans. It is not the goal to add so much cheese that it becomes "cheesy" and a dominate flavor, but to enhance the flavors of the dish just as you would with salt and pepper.

You and everyone else is welcome to use Kraft or whatever they want, that is personal choice and not the issue here. It is not an "interest" to note that Kraft Parmesan is an inferior product that makes your food taste worse than it would without it. The debate here is supposed to be between people that want to make their cooking better, not settle for the Better Homes and Gardens cookbook and canned green beans with canned mushroom soup with canned fried onions. It's fine to like that dish, bit it's not fine to argue that it's good cooking. Would you argue it's fine for me to put a bunch of syrah in my pinot noir and call it pinot noir? It would not taste like pinot noir although you may like it. To be against a product like Kraft Parmesan is not sanctimonious, it's just caring about food. ← I may have misinterpreted the topic of this post but I didn't think the point was a debate about making anyone's cooking better, just an appreciation for an admittedly inferior product. To compare putting Syrah into a Pinot Noir and calling it Pinot and Kraft's product and Parmesan is hardly equal. The topic of this post suggests that Kraft is not "Parmesan", which is a given. This type of debate irkes me, because it infers that cheap products are somehow "unworthy". They are out there because they are sold, and used by many, despite differing tastes. A steak is still a steak, whether it's ordered at Sizzler or Peter Luger. I thought the point of the post was admitting a taste for an some what gauche product, and letting it be at that. No one suggested it was "good cooking". ← You're probably right and I apologise to all for my intensity. It is brought on by a life committed to making a product that matters and also by my time living in Italy. It Italy I learned that the name Parmigiano meant something that should be respected and I am probably overreacting here where that is not the fact. However, I firmly believe that simplicity as a goal applies both in making wine and in cooking. To cook well and to make good wine means only seeking out the best raw materials and then not screwing them up. I also believe sometimes the name of something should mean something and if a product does not live up to that name you should avoid it. For me to try to make cabernet sauvignon here in the northern Willamette Valley would not do justice to that vine. There may be many consumers that love it, but it would not be an honest thing to do. That's how I feel about Kraft Parmesan, it's just not an honest product so it should not be used as it only degrades a dish. As this is my life, it is also my obsession, so perhaps I was carried away and I apologise. ← Don't apologize, I also took it a little too personally-- and without real merit as I completely agree with your attitude towards fresh and basic foods. I must admit I haven't even had Kraft "Parmesan" in at least 6 years (and I'm 26). I'm reminded of how the other day in my Food and Beverage Management class when asked what the Olive Garden was, I immediately responded "it's disgusting" and felt I spoke out when younger classmates said they loved it. But I stand by it being revolting. As someone who is just venturing into appreciating wine, I appreciate where you're coming from. And I can see how Kraft is not an "honest" approach to cheese, btu sometimes their little blue box of garbage Mac n Cheese is somehow appropriate at 3am! ← Thanks for understanding. To explain, at 3 a.m. (not that I am up anymore at that time ) I would go for some pasta with hot pepper flakes and garlic. It takes the same amount of time as the Kraft Mac n Cheese but tastes a lot better. The point is its very EASY to cook well if you cook good stuff.

You and everyone else is welcome to use Kraft or whatever they want, that is personal choice and not the issue here. It is not an "interest" to note that Kraft Parmesan is an inferior product that makes your food taste worse than it would without it. The debate here is supposed to be between people that want to make their cooking better, not settle for the Better Homes and Gardens cookbook and canned green beans with canned mushroom soup with canned fried onions. It's fine to like that dish, bit it's not fine to argue that it's good cooking. Would you argue it's fine for me to put a bunch of syrah in my pinot noir and call it pinot noir? It would not taste like pinot noir although you may like it. To be against a product like Kraft Parmesan is not sanctimonious, it's just caring about food. ← I may have misinterpreted the topic of this post but I didn't think the point was a debate about making anyone's cooking better, just an appreciation for an admittedly inferior product. To compare putting Syrah into a Pinot Noir and calling it Pinot and Kraft's product and Parmesan is hardly equal. The topic of this post suggests that Kraft is not "Parmesan", which is a given. This type of debate irkes me, because it infers that cheap products are somehow "unworthy". They are out there because they are sold, and used by many, despite differing tastes. A steak is still a steak, whether it's ordered at Sizzler or Peter Luger. I thought the point of the post was admitting a taste for an some what gauche product, and letting it be at that. No one suggested it was "good cooking". ← You're probably right and I apologise to all for my intensity. It is brought on by a life committed to making a product that matters and also by my time living in Italy. It Italy I learned that the name Parmigiano meant something that should be respected and I am probably overreacting here where that is not the fact. However, I firmly believe that simplicity as a goal applies both in making wine and in cooking. To cook well and to make good wine means only seeking out the best raw materials and then not screwing them up. I also believe sometimes the name of something should mean something and if a product does not live up to that name you should avoid it. For me to try to make cabernet sauvignon here in the northern Willamette Valley would not do justice to that vine. There may be many consumers that love it, but it would not be an honest thing to do. That's how I feel about Kraft Parmesan, it's just not an honest product so it should not be used as it only degrades a dish. As this is my life, it is also my obsession, so perhaps I was carried away and I apologise.

Didn't anybody have wine with their meal? How's the list?

You and everyone else is welcome to use Kraft or whatever they want, that is personal choice and not the issue here. It is not an "interest" to note that Kraft Parmesan is an inferior product that makes your food taste worse than it would without it. The debate here is supposed to be between people that want to make their cooking better, not settle for the Better Homes and Gardens cookbook and canned green beans with canned mushroom soup with canned fried onions. It's fine to like that dish, bit it's not fine to argue that it's good cooking. Would you argue it's fine for me to put a bunch of syrah in my pinot noir and call it pinot noir? It would not taste like pinot noir although you may like it. To be against a product like Kraft Parmesan is not sanctimonious, it's just caring about food.

The point is if you don't have access to quality ingredients why would you try to use those ingredients in your cooking? Everywhere you go there are excellent local ingredients to utilize. This is why in Italy the people in Calabria and Lombardia cook differently. It's not that they don't like each others foods, but the raw materials available to them are different and they cook accordingly. In the USA we insist on cooking every recipe from every country even if we don't have the right raw materials. This is the reason we feel forced to use inferior ingredients. In addition, local food is usually the cheapest, just check out your local farm stand and compare those prices to your local grocery. Not only is the farm stand cheaper, but the food tastes better. I would suggest that your pasta is better off without cheese if the cheese available is not good or is too expensive. When it comes to wine it is far easier to find wonderful wine at reasonable prices than it is to find top quality Parmigiano in the USA. It is not an issue of guilt, but a thought process. You should look at the raw materials available first then look for a recipe, not the other way around.

Yes, that 30 seconds to grate fresh cheese on your dish is just too much in these busy times. Yet if that's too much, why are we cooking at all? After all there is plenty of carry out, frozen food, prepared food and no shortage of microwaves. ...but I guess cooking fresh food simply and quickly instead of using these things is self-righteous.

Can anyone tell me why you would buy pre-grated Parmigiano Reggiano? How hard is it to grate a few ounces of cheese to put on your pasta? Also, if you buy chunks of Parmigiano Reggiano you can actually eat it, which is the best way to enjoy real Parmigiano, not as a simple condiment. If you can't eat of piece of it, why would you grate it up and put it on your food?

The thing about Miracle Whip is that it is not fake mayonnaise, but a flavored one and, after all, it's not called mayonnaise. Kraft has the nerve to actually use the bastardized Anglicized version of a real food product with a controlled place name, Parmesan (Parmigiano). Also, I don't believe that anybody or anything can turn that disgusting fake food product Kraft Macaroni and Cheese into something worth eating. Fake pasta, fake flavors and fake everything - I don't care how much real food you add to it plastic food is plastic food. Something to be avoided at all costs. This is the same ugly argument - like you can make anything good by using Campbell's soup - that is the basis of the destruction of American cooking. Let's be real here. There is no reason to use this fake crap when it is so easy to actually cook real fresh food.

Why use it at all? The pasta is better without it than with it.