Brooklyn1 wrote:
> On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:
>> I use the second-finest part of a plain box grater (it has small
>> holes pushed out from the inside, and you grate on the ragged
>> edges). It produces a powder (fine, but not super-fine like the
>> deli). Parmesan is a hard cheese, so you only get a thin layer of
>> dust per stroke. That's why it takes so long to get 20 grams.
>
> If the parmesan you're using is so hard all you get is powder when you
> grate it then it's crappy stale cheese...

It looks and tastes good and it's ben similar for different brands at different
times, so I don't think it's stale. I thought good parmesan is supposed to be
hard.