On 4/23/2011 10:47 PM, Sqwertz wrote:
> On Sat, 23 Apr 2011 20:27:21 -0400, Cheryl wrote:
>
>> Thanks for the info. I think I have an idea of how I'm going to do this
>> after tasting the pecorino romano. I'll just use a little bit of that,
>> the parm that I just grated (http://oi53.tinypic.com/303d452.jpg - I
>> think I have enough, but it was a little hard to grate as I've said) and
>> the gruyere.
>
> that explains part of it. The cheese near the rind will usually be
> much harder to grate than cheese from towards the interior. Ideally,
> only the outer 1/2" should be noticeably harder but that is not
> usually the case.

How thick is the rind? When do you stop grating?