Re: ¡Ay, chihuahua!

On Tue, 08 Jul 2008 14:17:57 GMT, notbob <notbob@[EMAIL PROTECTED]
> wrote:


>
>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

Actually, it wasn't really salty.  Yes, a bit, but not like you are
describing.  Just more flavorful and rounded and very mellow... And it
cost about $10/pound.  Yes, it was im****ted, the real deal.  

I bet if you went to the Cheese Board in Berkeley, you might have
found some good Brie.  ;)

Christine