Sorry to the OP for hijacking the thread...
We go through bucketloads of parmesan - mife wife is Italian and seems to use in place of salt.
Is there another cheese people would recommend grated on pasta, artichokes, frittata,etc. that is similar to parmesan.
Extra matured (extra belegen) or old (oude) Gouda have beautiful flavours and similar textures, but the taste is different.
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