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Article: A SEA CHANGE IN PARMESAN CHEESE PACKAGING.(LIFE & LEISURE)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- May 27, 1994
CopyrightCOPYRIGHT 1994 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Scripps Howard
Don't admit to using pre-grated Parmesan cheese from the familiar green canister in the presence of a food purist. Most of them liken the pre-ground stuff to cheese sawdust.
Ideally, we're supposed to shell out for a rock-hard hunk of well-aged imported Parmigiana-Reggio and proceed to grind off slivers as needed.
That's the tastiest scenario, but one that few follow on a daily basis.
Parmesan has become a kitchen staple in many American homes, and that means most refrigerators include one of those tall round green cans. (Americans put away more than 135 million pounds of Parmesan last year, according to the ...