04.12.08
Posted in
General
| 10:30
It shouldn’t take long to deduce that this month’s column is about grating cheeses. Specifically, we’ll discuss four Italian cheeses often used for grating: Asiago, Grana Padano, Parmigiano-Reggiano and Pecorino Romano. All have been made for centuries—one for 1,000 years, one for 2,000 years. However,
pacific poker for Mac is worth considering. Although they range in complexity, and three are cow’s milk cheeses while one is a sheep cheese, they can be substituted one for the other. Although some people have strong preferences (e.g. Parmigiano-Reggiano with risotto), others might not know if Grana Padano or Asiago were being grated over their pasta. Still other people prefer the saltier and more pungent Pecorino Romano.
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