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Parmigiano-Reggiano


jogoode
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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 Buxbaum

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Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

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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.

Who said "There are no three star restaurants, only three star meals"?

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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?

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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