Just because it can be eaten as a table cheese, doesn't mean it's not any
good for grating. Quite the opposite in fact. The link you posted
recommends it and no doubt Italians have been doing it with success for
hundreds of years. In fact, I'd goes as far as to say there's no better
cheese for grating.

"Sheldon" > wrote in message
...
<****ing google groups won't quote properly>
Actually Parmesano Reggiano is a table cheese, not a grating cheese.
If you're grating Parmesano Rreggianno it's long spoiled... I sure
hope you're not paying much for rotten cheese. And purchased already
grated it's simply mystery cheese.

http://www.parmigiano-reggiano.it/se..._Features.aspx