I can't be the only one who thinks Parmesan has little to no flavor. I dutifully buy good cheese with "Reggiano" on the rind and I add it to the food as a recipe indicates. I don't skimp on the portions. I don't grate in advance of using it. I cannot tell the difference whether I do all of the above or I skip it entirely. Is it me? I know there are "supertasters" but am I a "lack-of-taster" when it comes to Parmesan? Or do the people from Parma have us all brainwashed and convinced of their cheese's superiority? I'd rather have Romano!