this post was submitted on 30 Nov 2023
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"Instead"? I'll be honest man, comparing parmigiano reggiano to cheddar is like comparing dinner rolls to donuts. If switching improved your food, it was user-error, not the cheese
What are you even saying. They are both cheese. Take macaroni and cheese for example. Most boxed macaroni and cheese uses cheddar and so do many people when they make it themselves.
But I've made it with a combination of Parmigiano and pecorino romano and it was fantastic. Much better than when I made it with cheddar. Same thing with scalloped potatoes, made them with cheddar many times but they were never as good as when I made them with the Italian cheese.
Not sure what point you are trying to prove?
I do Parmesan Romano gnocchi pretty often, and you're right, it's delicious! I didn't mean to imply that hard cheeses can never replace soft ones, just that it's not a 1-to-1 substitution. I don't recall ever eating a real pizza without mozzarella, and good cheddar is amazing in it's own right. Basically, I'm just disagreeing with you that mozzarella and cheddar are "bland garbage", because it's all how you use them.
I agree that cheddar is not bland garbage. I was just trying to make a point of how vastly different the flavors between the two were. I've had 4 year aged cheddar and it is fantastic. I guess I was mostly comparing the authentic high quality cheeses to low end mass produced crap. Not really a Parmigiano vs cheddar thing I guess. I'm sorry if I gave that impression.
Also, that's a great idea. I have some homemade gnocchi in my freezer, I should try it with Parmigiano and pecorino.