I went to an Italian grocery store and requested Parmigiano Romano & they gave
me grated Parmigiano Reggiano. Since I've never had either cheese before, I'm
wondering how the cheeses differ in taste. I'm using about a cup in an
Eggplant Parmigiana recipe.

By the way, is the chunk Parmesan cheese much different in taste from
Parmigiano Reggiano?

Signed,
no experience with cheese . . .

"JorgNS" > wrote in message
...
> I went to an Italian grocery store and requested Parmigiano Romano & they
gave
> me grated Parmigiano Reggiano. Since I've never had either cheese before,
I'm
> wondering how the cheeses differ in taste. I'm using about a cup in an
> Eggplant Parmigiana recipe.
>
> By the way, is the chunk Parmesan cheese much different in taste from
> Parmigiano Reggiano?
>
> Signed,
> no experience with cheese . . .
>


Parmesean and Romano is two different things. Parmesean is made from cows
milk, Romano from sheeps milk. Romano is drier in consistency than parmesean
and keeps its flavor longer when purchased shredded.
In either case, buy a wedge or block of either or both. You can shred it or
use a 'waffled' vegetable peeler (which is normally used to julienne
veggies) to cut off as much as you need. It is also quite good in a salad
if you just slice off strips with a vegetable peeler.

"JorgNS" > wrote in message
...
> I went to an Italian grocery store and requested Parmigiano Romano & they
gave
> me grated Parmigiano Reggiano. Since I've never had either cheese before,
I'm
> wondering how the cheeses differ in taste. I'm using about a cup in an
> Eggplant Parmigiana recipe.
>
> By the way, is the chunk Parmesan cheese much different in taste from
> Parmigiano Reggiano?
>
> Signed,
> no experience with cheese . . .
>


Parmesean and Romano is two different things. Parmesean is made from cows
milk, Romano from sheeps milk. Romano is drier in consistency than parmesean
and keeps its flavor longer when purchased shredded.
In either case, buy a wedge or block of either or both. You can shred it or
use a 'waffled' vegetable peeler (which is normally used to julienne
veggies) to cut off as much as you need. It is also quite good in a salad
if you just slice off strips with a vegetable peeler.