parmesan-y

comparative more parmesan-y · superlative most parmesan-y

1. alternativeAlternative form of parmesany.

   But the sauce is too sweet and the cheese is too parmesan-y.

   1987 October 24, Janice Okun, quoting Hal Leader, “Easier Preparation Would Help Tortellini”, in The Buffalo News, volume CCXV, number 14, Buffalo, N.Y., →ISSN, →OCLC, page C-7, column 2

   2 more examples

   Not so useful in the salad bowl, silverbeet is great sauteed slowly in olive oil, or added to a parmesan-y frittata, or fried with anchovies, garlic and chilli and forked through hot spaghetti.

   2001 May 19, Robin Powell, “Lettuce begin”, in The Sydney Morning Herald, number 51,080, Sydney, N.S.W., →ISSN, →OCLC, section 6 (Metropolitan), page 8, column 6

   The fries were fine, probably more parmesan-y than Rosemary-y, and the sauce was, frankly great.

   2017 December 27, Pub Spy [pseudonym], “All Bar One’s steak is like Pub Spy: aged and tasty”, in Worcester News, Worcester, Worcestershire, →ISSN, →OCLC, page 21, column 3

comparative more Parmesan-y · superlative most Parmesan-y

1. alternativeAlternative form of parmesany.

   Manchego cheese is a scrumtabulous hard goat’s cheese from the Picos region of north-west Spain. It’s sort of Parmesan-y in taste and texture.

   2010 September 12, Susan Jane Murray, “Eats Shoots and Leaves: Worth a Fig”, in Sunday Independent, volume 105, number 37, Dublin, →ISSN, →OCLC, page 41, column 4

   2 more examples

   Stella Parmesan / $6.49 per pound / First off, every taster was taken aback by the aroma, which was described as “burnt,” “like fresh-baked bread,” “a tiny bit fishy,” like “fried chicken,” “smoky,” and “meaty.” Comments on flavor were just as colorful: “Smoky, flare flavor,” “strange pork-like flavor,” “burnt garlic,” and “like chicken, seriously.” In sum, it was dry and “not Parmesan-y at all.”

   1999 October 31, “Tasting Parmesan Cheese”, in Daily News, New York, N.Y., →ISSN, →OCLC, “Lifeline” section, page 23

   It serves updated interpretations of early Florida foods, from buttery, garlicky, Parmesan-y broiled oysters right off the barbacoa pit, to crisp-skinned, semiboneless quail and a line of Florida-born, -raised and -slaughtered beef.

   2019 February 21, Sharon Kennedy Wynne, “The opening act? Dinner”, in tbt* (Tampa Bay Times), St. Petersburg, Fla., →ISSN, →OCLC, page 45, column 1