Went to Venice and triumphantly returned with a huge block of excellent parmesan, pecorino and hard parmesan-like cheeses whose name I do not remember but are excellent nonetheless. I bought these at Casa Di Parmesano, as per an excellent suggestion on this board.
The question is, how to highlight its scrumminess? Far nicer than any parmesan I've had before. Made a chicken ceasar salad last night. Partner does not like risotto, but perhaps he can be converted by the presence of such wonderful cheese. I've frozen a bunch of it, but I'd love any and all suggestions for showing it off.
Thanks ahead of time,