REPLACEMENTS FOR PARMASAN
The question is: Does the Parmesan have a particular flavour that is required for the dish, or is it the granular texture that we are after, and have any of you ever used other hard cheeses as a substitute for Parmesan?
Lyk my al die kaas het opgegaan. Jy kan ander kaas ook gebruik.
Ek vat gewoonlik n sterk chedder. Maar as n Italianer my nou kry is ek my kosmaak vernuf verby..Parmasan. vries ek omdat dit so duur is. Ek raper bietjie dan vries ek weer.
Jy kan Pecorino gebruik hy is goedkoper.Enigste verskil is hy het ‘n meer tangy smaak waar parmesan meee nutty is. Maar in pasta sous sal jy nie die verskil agterkom nie.
Use other hard sheese as substitute. Make sure it is very strong in flavour. S.A. cheeses very popular at the moment. Buy proudly South African. What a pity that we do not market in Supermarkets with samples. We as the public do not get to taste the cheeses so we do not know what to buy.
Parmesan: can be replaced by Pecorino. They are so expensive because they have been aged for months on end and thus most moisture has been lost in the aging process. Result is an intensely flavored cheese. A little bit of parmesan goes a long way. You will not be disappointed by using the original product.
Grana Padano is also a slightly cheaper option. Made the same way as parmesan but not aged for as long. For an Italian dish you need something that has the taste of parmesan or padano.