Parmesan cheese.

LadyKT · 12-08-2011, 11:35 AM

Ok peeps....fess up time

Canned or fresh?

~Katie

handbells · 12-08-2011, 12:31 PM

Both? lol! I've found finely grated Parmesan cheese at Trader Joe's in the cheese section. Not in a can. Just cheese, no fillers. But the grate is the same as what is in the can

drjlocarb · 12-08-2011, 02:07 PM

Both.

Can if I use it in a recipe as a filler.

Fresh if I want parm cheese sauce or garnish.

TBipp · 12-08-2011, 04:18 PM

What can I say? I am a Parm cheese snob.

Only have fresh in my house.

watcher513 · 12-08-2011, 06:59 PM

Fresh only. I usually get Romano instead since it's less pricey.

Ann Lytle · 12-09-2011, 05:42 AM

It depends on what I'm using it for, dry, in things like meatloaf. The recipe I use for hamburg buns calls for both fresh shredded and dry in the can,.................. Ann

Nigel · 12-09-2011, 06:04 AM

Both, but I use the canned more often.

Ocean · 12-09-2011, 07:14 PM

Like others have said, it depends on the recipe. I use canned if I want it to go in a sauce or on top of pizza (no crust of course). If I want it as a cheesy topping in a recipe I use fresh.

CreekWatcher · 12-10-2011, 10:44 PM

For me, the fresh (a very small amount) is best for pizza. For spaghetti and meatballs or sausage, only the fresh (a very large amount)--the canned would be worse than nothing. But for spaghetti and hamburg sauce, I find that fresh is almost useless, and the canned is really good.

24Fan · 12-11-2011, 04:46 AM

I use both

LOVE parm cheese, it's been a major staple of mine since the beginning. Always have canned on hand.

12-08-2011, 11:35 AM	#1
LadyKT Major LCF Poster! Join Date: Nov 2011 Location: Central NJ Posts: 2,090 Gallery: LadyKT Stats: 159/150/125 - 5'3" WOE: Whatever gets me to goal... Start Date: January 2013	Parmesan cheese. Ok peeps....fess up time Canned or fresh? ~Katie

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12-08-2011, 12:31 PM	#2
handbells Blabbermouth!!! Join Date: Apr 2006 Location: traveling through space and time Posts: 5,580 Gallery: handbells Stats: too much/not enough/just right Start Date: today!	Both? lol! I've found finely grated Parmesan cheese at Trader Joe's in the cheese section. Not in a can. Just cheese, no fillers. But the grate is the same as what is in the can

12-08-2011, 02:07 PM	#3
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,169 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	Both. Can if I use it in a recipe as a filler. Fresh if I want parm cheese sauce or garnish.

12-08-2011, 04:18 PM	#4
TBipp Senior LCF Member Join Date: Jun 2011 Location: St. Louis, Missouri Posts: 472 Gallery: TBipp Stats: 142/112/120, 5 ft 2 in WOE: Combined low carb Start Date: 05/23/2011	What can I say? I am a Parm cheese snob. Only have fresh in my house.

12-08-2011, 06:59 PM	#5
watcher513 Major LCF Poster! Join Date: May 2007 Location: Sonoma County, CA Posts: 2,643 Gallery: watcher513	Fresh only. I usually get Romano instead since it's less pricey.

12-09-2011, 05:42 AM	#6
Ann Lytle Senior LCF Member Join Date: Sep 2007 Posts: 788 Gallery: Ann Lytle	It depends on what I'm using it for, dry, in things like meatloaf. The recipe I use for hamburg buns calls for both fresh shredded and dry in the can,.................. Ann

12-09-2011, 06:04 AM	#7
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,079 Gallery: Nigel	Both, but I use the canned more often.

12-09-2011, 07:14 PM	#8
Ocean Senior LCF Member Join Date: Apr 2011 Posts: 820 Gallery: Ocean Stats: 240/157/Below 145 5'1.5" WOE: General Low Carb Start Date: June 2010	Like others have said, it depends on the recipe. I use canned if I want it to go in a sauce or on top of pizza (no crust of course). If I want it as a cheesy topping in a recipe I use fresh.

12-10-2011, 10:44 PM	#9
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	For me, the fresh (a very small amount) is best for pizza. For spaghetti and meatballs or sausage, only the fresh (a very large amount)--the canned would be worse than nothing. But for spaghetti and hamburg sauce, I find that fresh is almost useless, and the canned is really good.

12-11-2011, 04:46 AM	#10
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,634 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	I use both LOVE parm cheese, it's been a major staple of mine since the beginning. Always have canned on hand.