Parmesan-y

See also: parmesan-y, Parmesany, and parmesany

English

Etymology

From Parmesan +‎ -y.

Adjective

Parmesan-y (comparative more Parmesan-y, superlative most Parmesan-y)

  1. Alternative form of parmesany.
    • 1999 October 31, “Tasting Parmesan Cheese”, in Daily News, New York, N.Y., →ISSN, →OCLC, “Lifeline” section, page 23:
      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.”
    • 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:
      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.
    • 2019 February 21, Sharon Kennedy Wynne, “The opening act? Dinner”, in tbt* (Tampa Bay Times), St. Petersburg, Fla., →ISSN, →OCLC, page 45, column 1:
      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.
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