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Subject: Edam vs Parmesan
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Edam
Edam cheese has a very mild taste, is slightly salty or nutty, and has almost no smell when compared to other cheeses. It also has a significantly lower fat content than many other traditional cheeses being approximately 28 percent with an average protein content of 25 percent. Modern Edam is quite soft compared to other cheeses, such as Cheddar, due to its low fat content.
Parmesan
Uses of Parmesan include being grated with a grater over pasta, stirred into soup and risotto, and eaten in chunks with balsamic vinegar. It is also a key ingredient in alfredo sauce and pesto.
Parmigiano cheese is considerably harder the farther it gets from its center and very hard near the crust; however it\'s exactly from this harder portions that the best grated cheese is obtained: a fine whiter dust which is more aromatic and tasty than the grating resulting from softer sections.
Slivers and chunks of the hardest parts of the crust can also be employed as an ingredient in soups (to which they add a subtler flavour) or even be slowly chewed until soft; Italian mothers have fed parmigiano crusts to their children for generations, trusting in their high calcium content to help them developing stronger teeth and bones.
One traditional use of a whole Parmigiano head is to use it as a serving pot. Once the head is used up and thoroughly hollowed out so that the bare crust remains, steaming pasta is poured in it and served from therein.
Edam cheese has a very mild taste, is slightly salty or nutty, and has almost no smell when compared to other cheeses. It also has a significantly lower fat content than many other traditional cheeses being approximately 28 percent with an average protein content of 25 percent. Modern Edam is quite soft compared to other cheeses, such as Cheddar, due to its low fat content.
Parmesan
Uses of Parmesan include being grated with a grater over pasta, stirred into soup and risotto, and eaten in chunks with balsamic vinegar. It is also a key ingredient in alfredo sauce and pesto.
Parmigiano cheese is considerably harder the farther it gets from its center and very hard near the crust; however it\'s exactly from this harder portions that the best grated cheese is obtained: a fine whiter dust which is more aromatic and tasty than the grating resulting from softer sections.
Slivers and chunks of the hardest parts of the crust can also be employed as an ingredient in soups (to which they add a subtler flavour) or even be slowly chewed until soft; Italian mothers have fed parmigiano crusts to their children for generations, trusting in their high calcium content to help them developing stronger teeth and bones.
One traditional use of a whole Parmigiano head is to use it as a serving pot. Once the head is used up and thoroughly hollowed out so that the bare crust remains, steaming pasta is poured in it and served from therein.
I remember when I was in Italy..and there was this one commercial in TV...with an hilarious song...
it was something like Parmigiano, Reggiano...OOOOOOO :P
And...here it is! youtube is amazing!
(edited)
it was something like Parmigiano, Reggiano...OOOOOOO :P
And...here it is! youtube is amazing!
(edited)
Wow! That is all i can say to those adverts!
Anyhoo, got to be Parmesan for me, always have some in the fridge
Anyhoo, got to be Parmesan for me, always have some in the fridge
I do too. But only because I don't eat the stuff. Stinks of sweaty socks.
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