Here in N. Italy I don’t have a wide variety of Parmigiano, regardless of spelling, but a good variety of hard cheeses of both cows and sheeps milk. They don’t claim to be from Reggia di Parma because that would be a lie. Beyond the local ones, there are the grana Padano and there is the Sardinian guy who has various ages of Peccorino Sardo. Can’t remember if there is much Peccorino Romano around. They have lots of that down in Rome.
So… yes, there is lots of cheese around. Up here we don’t get much of the small producer Parmigiano, which gets sold at the markets down in Emilia Romagna. Almost by definition, for me, much less you, to ever see a sliver of it, it has to be from a big producer. Or you can have a locally made grana and it might even be good. That producer is just going to have to build their own reputation and not freelode on someone else’s.
a) joy to you for spotting my spelling mistake.
Here in N. Italy I don’t have a wide variety of Parmigiano, regardless of spelling, but a good variety of hard cheeses of both cows and sheeps milk. They don’t claim to be from Reggia di Parma because that would be a lie. Beyond the local ones, there are the grana Padano and there is the Sardinian guy who has various ages of Peccorino Sardo. Can’t remember if there is much Peccorino Romano around. They have lots of that down in Rome.
So… yes, there is lots of cheese around. Up here we don’t get much of the small producer Parmigiano, which gets sold at the markets down in Emilia Romagna. Almost by definition, for me, much less you, to ever see a sliver of it, it has to be from a big producer. Or you can have a locally made grana and it might even be good. That producer is just going to have to build their own reputation and not freelode on someone else’s.