Hi,
I just love Parmesan (the real stuff, Parmigiano-Reggiano), but find the really hard stuff a nuisance to grate.
I once had a hand-held battery-operated machine, but it was fragile and complicated to clean, and I'm not sure this is the best solution.
So I use a grater that looks like this, only narrower with upraised grating around the holes for a fine, almost powerdery texture:
http://www.kitchenfoods.co.uk/media/gbu0/prodsm/parmesan grater.jpg
An Italian friend recently gave me some cheese that was much less hard then what I usually find in the stores, and I very much enjoyed it.
But, I was wondering if connoisseurs consider the softer cheese of lesser quality.
Best regards,
Alex R.
I just love Parmesan (the real stuff, Parmigiano-Reggiano), but find the really hard stuff a nuisance to grate.
I once had a hand-held battery-operated machine, but it was fragile and complicated to clean, and I'm not sure this is the best solution.
So I use a grater that looks like this, only narrower with upraised grating around the holes for a fine, almost powerdery texture:
http://www.kitchenfoods.co.uk/media/gbu0/prodsm/parmesan grater.jpg
An Italian friend recently gave me some cheese that was much less hard then what I usually find in the stores, and I very much enjoyed it.
But, I was wondering if connoisseurs consider the softer cheese of lesser quality.
Best regards,
Alex R.