Guest guest Posted September 2, 2006 Report Share Posted September 2, 2006 Hello all, I am going to start buying parmasean cheese in block. The last time I did this, it was so hard! I couldn't cut it. I remember Elaine telling me she would get the deli guys to do it, but now I would be concerned about transfer from other meats, ect. I want to know, if any of you are grating your own parmasean cheese? If so, how, what type of machine, are you able to use the food processor, and if so, what kind (how strong is it like horsepower, ect. because this stuff is hard!). By the way, if anyone knows of a good brand in MI, USA, that is SCD safe, please let me know. Thanks in advance. God bless, Hazelpone Quote Link to comment Share on other sites More sharing options...
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