I made a dish a few weeks ago by roasting fennel slices lightly brushed with olive oil, then sprinkling grated Parmegiano Reggiano generously in between. Popped it back into the oven until the cheese turned into golden fricos with embedded fennel.
I wanted to make it again, ran out of parmesan, so when buying the fennel I also bought some grated cheese. NOT the green stuff, not even domestic. It was labeled Imported Parmesan Reggianito - I assumed this was a local typo. (The price was low but the store was having an anniversary sale).
But it didn't melt - just crusted up and turned dark brown. As a test, I tried pan frying some in a bit of olive oil. Same thing, it never melted.
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