"Michael" > wrote in message
u...
> Just because it can be eaten as a table cheese, doesn't mean it's not any
> good for grating. Quite the opposite in fact. The link you posted
> recommends it and no doubt Italians have been doing it with success for
> hundreds of years. In fact, I'd goes as far as to say there's no better
> cheese for grating.

Yeah, just try grating brie - it can't be done!

And I'd agree, reggianno is perhaps the best grating cheese there is.

Paul