"Julie Bove" > wrote in message
...
>
> "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.

I use my big 11 cup Cuisinart and cut the cheese into half inch cubes. Then
I let it rip in the FP until the cheese is as fluffy as a cloud. Makes for
a perfect texture..

And yes, I often sub the two cheeses. The peccorino is sharper and tangier
but the overall profile of the two works well in any dish calling for the
other.

Paul