"DavidW" > wrote in message
...
> Julie Bove wrote:
>> "DavidW" > wrote in message
>>> pltrgyst wrote:
>>>
>>>> the resulting filaments should be so fine that they
>>>> almost instantly melt into the sauce, and their shape makes no
>>>> difference.
>>>
>>> Some of it melts, but most of a pile of 20g does not melt. As you
>>> mix it through some melts, but in a mouthful you also get some
>>> unmelted cheese.
>>
>> Perhaps you are using too much cheese.
>
> I'm using the amount I like. I don't mind that some is not melted. That's
> why the texture is important. Pasta sauce is best smothered in cheese, not
> just a little sprinkle that most people seem to use.

Another thought. You said something about pressing the cheese into the
grater. This could be the problem. This stuck me as odd when I first read
it. And seeing as how you are a man, my thought was that you might be
pressing it hard. If so, this could cause the grater not to work right.
Obviously you need to make contact between the cheese and the grater, but
you shouldn't be pressing the cheese.

http://www.ehow.com/how_2107981_use-zester.html