Re: Chicken and Broccoli Alfredo Bake - YUM

In article <lod300F76dhU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...

 
On 2024-10-28, dsi1 <dsi100@yahoo.com> wrote:
 

Serving pasta to an Italian would not be a smart move on my part. Kids
love that green can cheese. RFC'ers seem to hate the stuff. I see it as
a flavor enhancer i.e., a heavy duty umami powerhouse.

 
 
I use green-can almost exclusively. It's convenient and has been around
forever. I used to think that all Parmesan was like that.
Admittedly, the fresh stuff is much better but not nearly as convenient.

  ????  Fresh parmesan is a hard cheese. Fine-grating the
amount you need, takes literally seconds on a box OR flat 
metal grater and produces a hugely superior flavour/
texture from green can sawdust powder.

   Fresh parmesan sold in every supermarket here, has a
strict EU PDO (protected designations of origin); made in
Italy from unpasteurised milk and aged at least 12 months.

 
https://en.wikipedia.org/wiki/Parmesan

 suggests that some cheese products made in USA and
marketed as parmesan, may be rather different.

 "Several American manufacturers have been investigated
for allegedly going beyond the 4% cellulose limit (allowed
as an anticaking agent for grated cheese, 21 CFR 133.146).
[42] In one case, FDA findings found "no Parmesan cheese
was used to manufacture" a Pennsylvania manufacturer's
grated cheese labeled "Parmesan", apparently made from a
mixture of other cheeses and cellulose."

 
    Janet UK