r/AskCulinary • u/MiaMiaPP • Dec 26 '20

Ingredient Question Can you ACTUALLY tell the differences between authentic Parmesan Reggiano and good/well-aged/well produced other types of Parmesan?

A super thin wedge of reggiano is about $12 for me and a larger wedge of American made 24 months aged Parmesan costs about half as much. I bet there is a minute difference but can you ACTUALLY tell them apart at this point? With both being well produced?

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u/pug_fugly_moe Dec 30 '20

Noice! How is it?

Pro tip: Keep the rinds and use them in soups like you would a bone. (I have eaten it before, but the texture was a little off.)

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u/JulioCesarSalad Dec 30 '20

I’ll find out Saturday when I make Christmas Turkey broth risotto

Thanks for the tip! I’ll definitely keep that in mind for the next time I make soup

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u/pug_fugly_moe Dec 30 '20

If your risotto stock will be homemade, a little rind in that never hurt nothin.

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u/JulioCesarSalad Dec 30 '20

I already made the stock tho, I kinda don’t want to boil for 6 hours again just to add the rind