Quote:
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Originally Posted by homealone
sorry - description allowed for cheese of the type 'parmesan' has left me confused, is it 'Parmigiano Reggiano' or can it be 'Grana Padano' - the latter always seems to end with the "ooh - grana padano -ooh" kind of hip thrust - sorry again   |
This will depend on whether you want a local cheese thats hard, flavoursome but needs grating,
or
a cheesy local that is great at being flavoursome, wants to be hard, but becomes grating.