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Parmesan substitutes

Battling the MSG Myth » Recipes or Snack Ideas » Parmesan substitutes « Previous Next »

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Unregistered guest
Posted on Friday, July 13, 2012 - 2:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I'm doing another freezer cooking day and several of the recipes call for Parmesan. Previously, I used an aged raw milk cheese that tasted similar. But I've run out and need a substitute.

One website suggested Dry Jack cheese. Anyone know anything about it or how high in FGA it is?


Unregistered guest
Posted on Sunday, July 15, 2012 - 12:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I've heard that sheep's milk Romano is lower in FGA - and to me it tastes nearly identical.

Lower moisture cheeses freeze better. I'd try any imported and/or sheep or goat milk hard cheese. Except Feta - the flavor is like the opposite of Parmesan.

Fortunately, I do well with most cheeses, as long as they are "real".

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Posted on Monday, July 16, 2012 - 6:11 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

One thing we find with cheese is that it can be coloured with annatto. We generally steer clear of red cheeses or at the very least check the colouring agent.

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