I had some of that Argentinian Reggianito (was that it?, I threw the label away...) the other night and it was really good. Very tasty. The only thing I didn't like was the smallest holes on my cheese grater still left the cheese in strands like "taco cheese".
Do they make a cheese grater that gives you more of a powdered cheese, or is there a technique I don't know? I see they sell fresh grated cheese in the store that looks powdered....
Do they make a cheese grater that gives you more of a powdered cheese, or is there a technique I don't know? I see they sell fresh grated cheese in the store that looks powdered....