So I’ve managed to end up with two Costco-sized containers of Kraft grated parmesan. I’ll reach for real parmesan 95% of the time, with Kraft being an occasional nostalgia pick, but these will go bad long before I can get through them at my normal consumption. The containers are both opened, so can’t donate and I’m loathe to waste food, so been trying to think of ways to use it all up.
These sad, dense, salt pucks (with a sprinkle of everything bagel seasoning) were an attempt to make parmesan crisps. Thinking of trying again with smaller spoonfuls spread thinner, but don’t know if the cellulose additive makes the endeavor hopeless.
The original doesn’t have any kind of anti-caking agent added and will spoil quite quickly.
But considering that it’s a lot more difficult/expensive for you guys to get the real stuff, yours is a pretty based take. You even know about DOP and got the spelling of Parmigiano Reggiano 95% right. 😉
Until I spent a year living in the US I never realized how good we have it with actual Black Forest bacon (not ham!), parmesan, Swiss chocolate, etc. being readily (and cheaply) available.
Swiss chocolate isn’t the good stuff, somehow it’s branded so people feel so.
If you’re going for the absolute top, local chocolateries is the desire - They’re good all over the continent.
But the step just underneath handmade artisan chocolate is Amedei and Neuhaus - Italian and Belgian respectively.
When we get into general higher consumer grade chocolate, then Swedish and Finnish chocolate tends to mock Swiss chocolate. Marabou and Frazer over Lindt any day of the week.
Toms and Pergale floors for slightly fancier stuff
Chocolate isn’t as dominated by singular countries as some people think, but Swiss products are generally over priced and better products can usually be found within Europe
OK, better example for my list: Gouda cheese. Middle-aged. Nice.
As for chocolate, most German store brands are better than anything I’ve had in the U.S.
Parmigiano Reggiano has basically never spoiled for me. Since it’s aged, there’s not a lot of water for spoilage. The only cheese that I ever have spoil are really fresh cheeses.
We’re talking about grated cheese here, and the increased surface area leads to increased spoilage. It’s only natural.