On Wed, 13 Aug 2014 08:31:46 -0400, "Christopher M."
> wrote:

> > Peccorino Romano has a nice salty tang to it.
>
> In a drunken rage, I swore off Romano back in the seventies.
I guess you showed them a thing or two.

> Maybe it's time to swallow my pride and buy some.

If pride is what's at stake here, Never wouldn't long enough.

In any case, there are a couple of nice blends to look for
Parmesan/Roman and Parmesan/Romano/Asiago.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.