Parmigiano-Reggiano

[Bux]

I assume that once you hit a wheel a day, the freshenss of the cheese is only going to be dependant on the amount they buy at one time. I know that DiPalo's does a considerable wholesale business as well. Louis makes several trips to Italy each year and deals personally with his sources. I don't know Teitel Brothers on Arthur Avenue, so I can't make any sort of comparison.

[Robert Schonfeld]

I always use the best P-R I can find, even in pasta dishes. It makes a big difference. I don't think the analogy with evoo is quite parallel.

To store, wring out a paper towel until it is barely damp. Wrap the cheese first in this, then in plastic. In Italy, I have seen it most often stored in a linen or cotton towel.

If anyone can point to a source anywhere for P-R of the same quality as on-the-ground Italian, I would appreciate hearing about it.

[Bux]

Robert, what have your sources been in New York? I assume you've probably done some legwork on this and are not content to be using supermarket stuff. What places have you tried and how do you rate them?