Parmigiano Reggiano vs. Pecorino Romano or ??
I am partial to Parmigiano Reggiano these days, but for years I was a devout user of Pecorino Romano. I always purchased it from our local Italian purveyor of all things necessary for proper Italian food preparation. It was beautifully ground using a burr grinder. No powdery cheese, please! I now have a box grater, a rotary grater and 2 different size microplane graters. I feel I am cheating the dish if I do not grate the cheese myself as I am preparing the meal, but today as I was grating away, I felt conflicted. What say you?
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