Best way to shave Parmesan?
I quite like shaved Parmesan in salads when I eat out, but have difficulties producing the shavings at home.
There are two logical reasons for this.
1) The cheese is too hard (I usually buy the most expensive, aged... and hardest Parmesan I can find)
If this is the root of the problem, should I just buy younger Parmesan?
2) I am using the wrong tool (a vegetable peeler).
Any suggestions out there?
Best regards & New Year greetings,