On Apr 23, 12:17*am, "Julie Bove" > wrote:
> "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 love the softer side of a Parm. Reggiano. I use the carrot shredding
side of a 4 side cheese shredder.

John Kuthe...