On 4/23/2011 7:13 PM, Sqwertz wrote:


> On Fri, 22 Apr 2011 22:43:48 -0700, 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..
>
> If you like that "Straight From the Green Can" look and feel to
> Parmesan cheese, then go for it. I like thin wide shavings or long
> thin gratings when I'm eating it as a topping of some sort. Of course
> with mac and cheese it doesn't matter.
>
>> And yes, I often sub the two cheeses. The peccorino is sharper and tangier ...
>
> ...And one is made from sheep's milk, the other from cow's milk.
> Which nobody has pointed out yet as being the major difference between
> the two.

I have tasted the two (at least the two I have) and they do taste very
different. Interesting stuff, to me at least.