Stop what you're doing. Kraft is about to revolutionize the cheese industry with - are you ready? - parmesan cheese that comes in a ready-to-grate block form.

Shocking, I know.

The product, called Kraft Grate-It-Fresh Natural Parmesan Cheese, was actually first introduced last year at the 2006 Food Marketing Institute (FMI) Supermarket Convention, and was available at some east coast distributors as of last November. Now, much to the chagrin of those who like their parmesan cheese to be fresh and not prepackaged, it is now nationally available.

The "natural" cheese block is packed inside a disposable, plastic grater that utilizes a "clockwise twisting motion [to keep] the cheese in place" until ready to use. Kraft is promoting it as the perfect way "to bring the restaurant experience home... without the hassle of pulling out your grater." It is aimed at those who are looking to shave off those three seconds it takes to get out your own grater (a kitchen gadget that is so inexpensive and so handy that even dorm-dwelling college students own them) and use it with a fresh chunk of parmesan.

Kate, the Accidental Hedonist, noted the same thing when she reviewed this product just after its initial introduction and was not a fan. Others, however, liked its convenience and child-friendly usability, so there appears to be a market for the product. In the long run, a cheese grater (nondisposable) will run you less than $10. You can buy the Grate-It-Fresh in a 7oz. size for $4.99 and you'll have to pay for that disposable grater every time - and you'll still have to have a regular cheese grater at home for other uses.

A photo of a souffle that is taken just as it emerges from the oven is a wonderful thing. It is at that moment that the souffle is at its highest and most delicate stage, before the lower temperature of the room causes the dish to gently deflate. This is a Silverbeet and Parmesan Souffle, captured at that very moment, by Haalo at Cook (almost) Anything At Least Once. Silverbeet, a.k.a. chard, has a very slightly bitter taste to it that mellows when it is cooked, but would still provide a bit of contrast to the richness of the cheese flavor in this souffle. The finished dish is much easier to achieve than it looks, particularly if you follow the recipe closely and don't over-beat the egg whites, and is the perfect way to start off light summer meals and warm winter ones.

Dozens of people brought lasagnas, cakes, cookies, hams, ice cream, all lovely and appreciated. After a few weeks of this and a dozen added pounds I realized it was time to return to basics and stop "stuffing" everything, literally and figurative. I dug out a new Moosewood cookbook (moosewood restaurant, new classics) and picked, at random, a seemingly bland recipe. Since we are of immediate Irish descent it was fitting that a recipe called Valle d'aosta Cabbage Soup turned up. With some trepidation after a look at the ingredients I decided to lay it on my family, prepared for polite affirmations. The preparation, reminiscences during the prep, and the dinner itself will live forever. Although the dish is from the Italian Alps, we pretended all was Irish and it goes like this:

A little slice of foodporn for yer - from last Saturdays London blogmeet. These were deliciously moreish and, I guess, surprisingly easy to construct. You just need the freshest of ingredients. In this case the ripest figs, the very best Parmesan and thin slices of prosciutto. Just one of ten or so superb dishes prepared by Jeanne and Johanna. [More images on flickr]

Parmigiano Reggiano cheese is a hard, dry cheese made in Italy. In fact, the name is trademarked and only cheese from a certain region - mostly around the areas of Parma, Reggio Emilia, Modena, Bologna and Mantua in Italy - can officially be called Parmigiano Reggiano. Similar cheeses made outside this area are called simply parmesan cheese. The cheese has been produced in the same way for the past 800 years. The Consorzio del Formagio Parmigiano Reggiano has published a "multimedia journey" on their website that takes you through the steps of making this cheese. To summarize the process, however, a blend of whole and part skim milk is cooked in huge copper kettles, to which a cultured whey starter is added. This starter contains the precise bacteria needed to start the development of the cheese and is refreshed every day from the prior day's cheese making. Rennet, a thickening enzyme, is added and the cheese mixture is heated gently to expel water from the curds. The partially dry cheese is molded, salted and finally set to age. Parmigiano Reggiano should age for over 24 months to develop optimum flavor and texture, though the minimum aging is 12 months.

The US standard for parmesan cheese is that it must be aged for at least 10 months. In Italy, they cure the cheese for at least a year before selling it as Parmigiano Reggiano. In fact, only cheese from strictly regulated dairies in Parma, Italy can be called Parmigiano Reggiano; other cheeses must only be called parmesan. Kraft Foods is petitioning the FDA to reduce the aging standard for US parmesan to a mere 6 months, saying that their consumer taste tests show acceptance for the new product, which can be produced more cheaply and in greater quantities than the current product.

Italians, as well as other cheese producers in the US, say that the long aging is what allows the distinctive crumbly texture and delicious flavor to develop. It is possible that the World Trade Organization would consider restricting the use of the word "parmesan" by setting a minimum aging standard, if the US standard is changed and if there is enough international protest. A restriction on the use of the "parmesan" name would adversely affect US exports of the cheese.

Nachos are a great Super Bowl snack, especially when liberally topped with or dipped in salsas or guacamole. Not all kids can handle the spice of salsas or the green color of guacamole, which looks too healthy (too green, in other words) to taste good to them. I know that even after I started to enjoy salsas, at first I would only dip a chip into the sauce, carefully avoiding the possibility of getting any actual vegetables on my chip. But I loved nachos. Why? The combination of salt and cheese was simply too good to resist. Instead of making multiple batches of nachos to appease the kids while you are trying to watch the game, or having them pick through your tray in an attempt to find the "good" chips, make them their own snack: parmesan popcorn. Just liberally top hot microwave (or air popped) popcorn with finely shredded or powdered parmesan cheese, with or without a dash of garlic salt, too. The heat of the popcorn and a touch of butter will make sure the cheese stays firmly in place - and far away from any vegetable-filled salsas - for the whole game.

[Photo by Nicole Weston]

AOC is a restaurant that had been on my "To-Dine" list from the moment opened in LA. However, it took me this long to finally get over there. The restaurant has a nice setup with bar-seating at either the wine bar or the cheese bar, and regular seating in a fairly small dining room. I enjoyed the meal, I enjoyed the cheese, and I enjoyed the wine. But the thing that made my head spin faster than the Rock Steady Crew was the tiny silver saucer of bacon-wrapped dates stuffed with parmesan cheese. Now that I'm comfortbale with bacon-wrapping, I want to make these at home.