"Cheryl" > wrote in message
...
> How different is this cheese from Parmigiano Reggiano?
> excuse spelling please, it is all a cut and paste to ask this question.
> I've been googling to answer my question.
>
> I'm making Potatoes au Gratin and wanted Parmigiano Reggiano but my block
> is so hard that I didn't want to spend time grating it so picked up an
> already grated container from the deli but it wasn't Parmigiano Reggiano
> when I got home, it was Pecorino Romano. How different is this?

The taste will be slightly different but you could sub one for the other.
That being said, I don't find it is hard to grate the Parm. at all. And it
is really better freshly grated IMO.