On 4/23/2011 1:43 AM, Paul M. Cook wrote:

> 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.
>

I will have to grate in some of the PR because sharper won't be a
success for the kids at our Easter dinner. Thanks for the comparison.