Re: =?iso-8859-1?Q?=A1Ay,?= chihuahua!

On 2008-07-08, Christine Dabney <artisan2@[EMAIL PROTECTED]
> wrote:

> This reminds me of last year, when I bought some great parmesan.   It
> was night and day from most of the parmesan I had eaten up to that
> point.  This was the real thing, im****ted from Italy.  I don't know
> how hold it was, and it really was probably not that old.  It was
> moist, and extremely flavorful.  

Yes, that is how "good" parmesan should be.  Moist and salty.  You can see
and taste the salt crystals growing in the cheese.  To get this quality of
parmesan, you have to find im****ted Italian Parmesanio-Reggiano and it
should be at least 2 yrs old and typically costs around $20lb.  Draeger's
has the best in the SFBA.  And yes, I eat it without any rye bread rounds
or
taco shells or poached pears or any of that crap.  The cheese stands
alone!

nb