I was wondering about different types of P-R (differences in age, organic, vs. non org, etc). Any and all info or good sources would be appreciated. Finally, how does something like a Piave compared to P-R? Thanks (0 replies, last updated by the greek October 10, 2003)

I currently live in Pisa, Italy and my question is about bringing Parmigiano back to the states. I have a family business I goto in Parma that is willing to pack up the cheese and mail it to me, but there are customs issues on the... (5 replies, last updated by jonesy77 December 12, 2007)

Curious about some of “new” Parmigiano Reggiano terms I’ve recently come accross ——- specifically “Vacche Rosse” (Red Cow) and “Mountain Quality”. True differences or more... (12 replies, last updated by Will Owen August 24, 2005)

Want to revive this thread as I order my small allotment of Parmigiano Reggiano Vacche Rosse. It just has an amazing flavor. When I first tried it I thought ‘aha - this is what parm reg tastes like’ . As if I took off... (3 replies, last updated by cstr March 21, 2009)

Hi, I am thinking of buying Fanticini Parmigiano-Reggiano it says its kosher, first off does anyone know if it is reliable? Also, how long will it last in the fridge? I would like to buy it but I want to make sure its worth the... (8 replies, last updated by cheesecake17 February 24, 2009)

I was put in charge of looking for a wheel of Parmigiano Reggiano cheese and whole cooked porchetta for a stag party, I was wondering if anyone knew any places I can pick these up. I’m willing to travel a little, I’m... (3 replies, last updated by Nick06 April 1, 2009)

Can I eat it if I scrape the mold off? Good tips on how to store in the future? ETA: Parmigiano Reggiano (28 replies, last updated by mielimato April 28, 2008)

I have been commanded to bring the best parmigiano reggiano I can find to a dinner party tomorrow night. 1) what is the best? 2) where can I find it? The Italian place in Chelsea Market is very convenient for me, and I live in... (9 replies, last updated by Cheese Boy001 September 3, 2006)

anymore, so I have no advice about brands, but parmigiano-reggiano is a large cheese region, so not all cheeses from there will be the same. ed (7 replies, last updated by coll January 14, 2006)

Parmigiano Reggiano seems to be the cheese of choice for grating over pasta, salads, etc. I much prefer the tanginess of Pecorino Romano instead, especially over pasta. Parmigiano has kind of a nutty flavor that I enjoy, but... (61 replies, last updated by Snackish February 10, 2008)

All of them for grating, heck I’ll even throw Locatelli into the mix, but just the Parmigiano Reggiano and Grana Padana for eating (I really love those crunchy little crystals in a well aged cheese, and you just lose that... (24 replies, last updated by kobetobiko April 12, 2008)

i have had this parmigano reggiano many times and i must say that it’s the best i’ve ever tasted. enjoy!! (9 replies, last updated by Nathan December 14, 2005)

Mrs. Smith was having a discussion about some bad blue cheese she bought on the General Board. She brought up a question that probably would be better answered by this board. Do you have well-priced source for Parmigiano-Reggiano... (14 replies, last updated by ads February 20, 2003)

How is it different? I think it tastes better … not as salty, milder and pleasantly oily. To me it seems more elegant than Parmigiano-Reggiano. Is it really a healthier low fat cheese as the website seems to say? http (16 replies, last updated by The Chowhound Team May 23, 2006)

How is it different? I think it tastes better … not as salty, milder and pleasantly oily. To me it seems more elegant than Parmigiano-Reggiano. Is it really a healthier low fat cheese as the website seems to say? I never... (4 replies, last updated by rworange May 22, 2006)