I'm a fan of cheese. I know what I like and what I don't like. I don't know a lot about cheese as some others do, however.
I usually buy Parmigiano-Reggiano for my usual use for sprinkling on top of pastas, making Alfredo sauces, etc. However, I recently picked up Pecorino Romano, and found I don't like it near as much. I'm not sure why - perhaps because the Romano has a very pungent smell and taste, which I'm usually not averse to.
For what dishes should both be used? Or doesn't it much matter?
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