Parmesan-y

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

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.

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

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.”

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.

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.