|Just say cheese!|
|77 years young and still going strong|
A few years ago, I wrote about my Italian grandmother who shopped on 9th St. frequently on her walk from her job as a seamstress to the bus taking her back to New Jersey. "As one of the many grandchildren who would often spend weekends with her, the best days for us would be when she would stop by Di Bruno’s Brothers Cheese Shop and buy a wedge of Locatelli Romano Cheese, a sharp form of Parmesan that has a salty bite. She would grate it into small, fluffy mounds, and the cousins would scramble over who would get to eat the last tiny piece that was too small for her to use. To this day, I can’t eat chicken soup without it." I remember that as if it was yesterday. A little pinch of that white, soft, fluffy mound would melt on your tongue. How did we get from that to mixing in parts of a tree?
|A charcuterie of cheese and salami hangs from the ceiling!|
So here is the answer to this dilemma! Go to a store, preferably a shop that specializes in cheeses and ask for a sample (yes, you get to try before you buy in speciality shops) and then select a quality Parmesan Romona cheese, and bring it home. (If you don't have a grater, and your on 9th St., walk down to Fante's where they have 42 types of them). Then, when the meatballs and pasta are ready, only grate what you need. What a concept! No coagulation, no wood particles, no green cardboard box. Only cheese in it's purest form. Seal the remaining piece in a plastic bag and refrigerate. Afterall, we may not have control over everything in our lives, but what goes into our mouths, and the mouths of our families, should be never be compromised...or, made from wood.