"Samois2001" > wrote in message
...
On Apr 11, 6:49 am, stark > wrote:
>
> Are there different guages in microplanes? I can't imagine
> commercially grated cheese being fluffier than grating with my
> microplane. P-G is like air and when mixed with various other crumb
> coatings it tends to ball or clot. Even though I know I'm losing
> something I sort of prefer a coarser Parmesan as coating for heavy
> cooking.

This is the grater I have

http://tinyurl.com/52quo9

I would agree with the given description of its ability that it makes
fine lacy wisps of cheese. The already grated stuff I bought is much
finer, very microscopic but perhaps the fluff factor is the same for
the two. The size is just different.

After the debate about Parmigiano Reggiano this thread seemed to delve
into I should say I am buying a chunk of BelGioioso parmesan cheese
and the stuff I bought grated, now living in the freezer, was also
labeled parmesan cheese. It is all I can afford and quite frankly it
feels like a big splurge itself given I grew up eating the stuff out
of the green can.


Same here and I lived. The BelGioioso is OK, it has much more flavor than
the Kraft stuff. Quite good enough for most anything. Get a hunk of their
peccorino romano and do a 50/50 blend - that will add a lot of flavor.

Paul