Julie Bove wrote:
> "DavidW" > wrote in message
>> Julie Bove wrote:
>>>
>>> Perhaps you are using too much cheese.
>>
>> I'm using the amount I like. I don't mind that some is not melted.
>> That's why the texture is important. Pasta sauce is best smothered
>> in cheese, not just a little sprinkle that most people seem to use.
>
> Another thought. You said something about pressing the cheese into
> the grater. This could be the problem. This stuck me as odd when I
> first read it. And seeing as how you are a man, my thought was that
> you might be pressing it hard. If so, this could cause the grater
> not to work right. Obviously you need to make contact between the
> cheese and the grater, but you shouldn't be pressing the cheese.
>
> http://www.ehow.com/how_2107981_use-zester.html

Well, you have to press it to some degree so it makes good contact with the
grater. I'm pretty sure I tried various degrees of pressure between light and
heavy.