Julie Bove wrote:
> "DavidW" > wrote in message
>> I bought some parmesan cheese at a delicatessen and got them to
>> grate it just to
>> save me the trouble, but their machine grates it too finely IMO. I
>> don't think
>> grated parmesan should be the consistency of talcum powder (okay,
>> slight exaggeration, but it's very fine). I could get a coarser
>> result myself with a
>> hand grater, but I was wondering if anyone knows of an electrical
>> kitchen device, or an attachment for a food processor, that would do
>> a similar job.
>
> That *is* what grated means. Perhaps you wanted shredded?

Well, another reason I posted here rather than "look it up on the Web" was to
see if people thought that extra fine is generally considered the way it should
be. A little coarser is my preference, and from memory the restaurants I've been
to didn't grate theirs ultra-fine.

> And if
> it's really good Parmesiano Reggiano, I think it is best to grate or
> shred as needed.

Yes, but I'm not sure I'd be able to tell the difference if it's stored
well-sealed after grating and I get through it in a week or so.