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Medical Forum / Diseases and Disorders / Diabetes / April 2008Hard grating cheeses
I'm almost out of my Pecorino Romano. What would be some good alternatives to it and Parmigiano Reggiano? Thanks. Sorry. Posted to wrong group! ;-(  SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >I'm almost out of my Pecorino Romano. What would be some good alternatives >to it and Parmigiano Reggiano? Thanks. > >Sorry. Posted to wrong group! ;-( Well, let us know what you find out. I'm a big fan of hard cheeses. SignatureLarry, T2, Saskatchewan, Canada. DX 24 Aug 07. D&E Metformin 2000mg, Ramipril, Simvastatin Dx A1c 8.1 : Latest 5.1 (4 Mar 08) > >I'm almost out of my Pecorino Romano. What would be some good > >alternatives to it and Parmigiano Reggiano? Thanks. > > > >Sorry. Posted to wrong group! ;-( > > Well, let us know what you find out. I'm a big fan of hard cheeses. Here's what I've got so far, Larry: Asiago, Ricotta Salata, Grana Pandano, Sbrinz? - Bill Asiago old, Sapsago, Spalen - Joel Olson Manchego! Not as hard, but nice and nutty. They have an excellent brand at CostCo (don't have the wrapper, but I always have a chunk of it in the fridge next to the Peckerino and alternate between them. -sw SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> >I'm almost out of my Pecorino Romano. What would be some good >> >alternatives to it and Parmigiano Reggiano? Thanks. [quoted text clipped - 13 lines] >of it in the fridge next to the Peckerino and alternate between >them. -sw Thanks, Nick! I had completely forgotten Asiago, and I didn't realize there was a hard form of Ricotta. SignatureLarry, T2, Saskatchewan, Canada. DX 24 Aug 07. D&E Metformin 2000mg, Ramipril, Simvastatin Dx A1c 8.1 : Latest 5.1 (4 Mar 08) [] > >Here's what I've got so far, Larry: > > [quoted text clipped - 8 lines] > Thanks, Nick! I had completely forgotten Asiago, and I didn't realize > there was a hard form of Ricotta. That was a surprise to me, too. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ > [] > > >Here's what I've got so far, Larry: [quoted text clipped - 11 lines] > > That was a surprise to me, too. Look for Sardo (mostly made in Argentina) as an excellent change from romano. Greek Mizithra is extremely close to Italian Ricotta Salata, and both increase in intensity and dryness as they age. I am thankful for years ago befriending an Italian family who ran a cheese shop and delicatessen, where they introduced me to many such delights. Here is a decent primer on the more common grating cheeses: http://www.wholefoodsmarket.com/products/specialty/che_grating.html Dennis (Type 2) > n_cramerSPAM@pacbell.net says... > > [] > Here is a decent primer on the more common grating cheeses: > > http://www.wholefoodsmarket.com/products/specialty/che_grating.html Sardo noted. Thanks for the link, Dennis. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> [] >> > >Here's what I've got so far, Larry: [quoted text clipped - 17 lines] >years ago befriending an Italian family who ran a cheese shop and >delicatessen, where they introduced me to many such delights. A company I used to work for was within a block of a company called "National Cheese". The owners are Italian, and they do make some wonderful cheeses. When my company put up a new building in another part of town, I was thinking that I'd really miss going to National Cheese for lunch and to pick up a bit of cheese. I ended up completely surprised and pleased when I found out they had also moved into new digs, even closer to our new building. >Here is a decent primer on the more common grating cheeses: > >http://www.wholefoodsmarket.com/products/specialty/che_grating.html Excellent link! Thank you! SignatureLarry, T2, Saskatchewan, Canada. DX 24 Aug 07. D&E Metformin 2000mg, Ramipril, Simvastatin Dx A1c 8.1 : Latest 5.1 (4 Mar 08) > >Look for Sardo (mostly made in Argentina) as an excellent change from > >romano. Greek Mizithra is extremely close to Italian Ricotta Salata, and [quoted text clipped - 15 lines] > > Excellent link! Thank you! Larry: My cheese shop owner was licenced in Italy to make Parmigianno Reggiano and originally immigrated to Canada in the early 1960's to work for the huge Saputo conglomerate in Montreal. He said that National had very good quality products. Dennis (Type 2) >> >Look for Sardo (mostly made in Argentina) as an excellent change from >> >romano. Greek Mizithra is extremely close to Italian Ricotta Salata, and [quoted text clipped - 20 lines] >for the huge Saputo conglomerate in Montreal. He said that National had >very good quality products. Yes, they sure do! As well, they are quite competitively priced. I don't have a National Cheese outlet here in Saskatchewan, much to my disappointment, and it seems to me that I have two choices here; buy "cheese" that is expensive but crap, or pay through the nose for real cheese. I really miss National's factory outlet. SignatureLarry, T2, Saskatchewan, Canada. DX 24 Aug 07. D&E Metformin 2000mg, Ramipril, Simvastatin Dx A1c 8.1 : Latest 5.1 (4 Mar 08) : >I'm almost out of my Pecorino Romano. What would be some good alternatives : >to it and Parmigiano Reggiano? Thanks. : > : >Sorry. Posted to wrong group! ;-( : Well, let us know what you find out. I'm a big fan of hard cheeses. Grana Padana? Wendy > : >I'm almost out of my Pecorino Romano. What would be some good > : >alternatives to it and Parmigiano Reggiano? Thanks. > Grana Padana? Thaanks, Wendy. Grana Padano is on my short list! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ > I'm almost out of my Pecorino Romano. What would be some good alternatives > to it and Parmigiano Reggiano? Thanks. > > Sorry. Posted to wrong group! ;-( Mizithra - Greek, very salty. You *really* don't need much. Grana Padano - It along with Peccorino Romano and Parmigiano Reggiano form the triad of Italian hard cheeses... > > I'm almost out of my Pecorino Romano. What would be some good > > alternatives to it and Parmigiano Reggiano? Thanks. > Mizithra - Greek, very salty. You *really* don't need much. > > Grana Padano - It along with Peccorino Romano and Parmigiano Reggiano > form the triad of Italian hard cheeses... Thanks, Percy. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> I'm almost out of my Pecorino Romano. What would be some good alternatives >> to it and Parmigiano Reggiano? Thanks. >> >> Sorry. Posted to wrong group! ;-( > >Mizithra - Greek, very salty. You *really* don't need much. Ahh. Thanks. I do like Kefalotiri (one of the cheeses they make Saganaki with), but had not heard of Mizithra. >Grana Padano - It along with Peccorino Romano and Parmigiano Reggiano >form the triad of Italian hard cheeses... SignatureLarry, T2, Saskatchewan, Canada. DX 24 Aug 07. D&E Metformin 2000mg, Ramipril, Simvastatin Dx A1c 8.1 : Latest 5.1 (4 Mar 08) > >> I'm almost out of my Pecorino Romano. What would be some good > >> alternatives to it and Parmigiano Reggiano? Thanks. > >> > >> Sorry. Posted to wrong group! ;-( > >Mizithra - Greek, very salty. You *really* don't need much. > [quoted text clipped - 3 lines] > >Grana Padano - It along with Peccorino Romano and Parmigiano Reggiano > >form the triad of Italian hard cheeses... Grana Padano Stravecchio SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >I'm almost out of my Pecorino Romano. What would be some good alternatives >to it and Parmigiano Reggiano? Thanks. G'day G'day Nick, When you run out of Pecorino Romano, buy more Pecorino Romano. IMHO when it comes to the flavour there is no substitute for the real thing. Look at it this way. Food that satisfies will be savored and eaten in moderation. You have a great advantage over the poor smucks out there. You recognize quality. You actually know the names of some distinctively flavoured cheeses that can be eaten in moderation and used for flavour. Way to go Nick. I'm sure you'll add some other flavorsome cheeses to your repertoire. My only comment from a diabetic nutrition point of view is that these matured cheeses are likely to have less effect in lowering blood pressure than the young unmatured cheeses. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > On 16 Apr 2008 08:14:51 GMT, Nick Cramer <n_cramerSPAM@pacbell.net> > >I'm almost out of my Pecorino Romano. What would be some good > >alternatives to it and Parmigiano Reggiano? Thanks. [quoted text clipped - 17 lines] > matured cheeses are likely to have less effect in lowering blood > pressure than the young unmatured cheeses. Hi Quentin, Thanks for your confirmation. I buy my Pecorino Romano in 3 pound (1.36 kg) chunks, and will get more. It goes on/in/with almost everything! I'm also looking at aged Asiago and Grana Padano Stravecchio Oro del Tempo. I had to laugh last night. I got out some Gorgonzola, to make a mayo, sour cream, gorgonzola dip. My daughter said, "Dad! Don't eat that. It's all moldy. Throw it out!" Man, that was good. It gets better as it ages. I've had HBP for 45 years and am now well controlled, taking 3 meds for it. The only thing that would raise it would be trying to run a four minute mile! LMAO Cheers, mate! SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ : Hi Quentin, : Thanks for your confirmation. I buy my Pecorino Romano in 3 pound (1.36 kg) : chunks, and will get more. It goes on/in/with almost everything! I'm also : looking at aged Asiago and Grana Padano Stravecchio Oro del Tempo. I had to : laugh last night. I got out some Gorgonzola, to make a mayo, sour cream, : gorgonzola dip. My daughter said, "Dad! Don't eat that. It's all moldy. : Throw it out!" Man, that was good. It gets better as it ages. : Nick. Support severely wounded and disabled Veterans and their families! Nick, How do you store that once you get it home? I am sure, with your bp concerns and you diabetes you don't use it up in a week or 2. Inquiring cooks want to know:-) Wendy > : Hi Quentin, > [quoted text clipped - 5 lines] > : that. It's all moldy. Throw it out!" Man, that was good. It gets better > : as it ages. > Nick, > > How do you store that once you get it home? I am sure, with your bp > concerns and you diabetes you don't use it up in a week or 2. Inquiring > cooks want to know:-) Hi Wendy. I tight wrap it in plastic wrap, trying to expel all air. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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