On Sat, 3 Dec 2016 17:49:49 -0500, Dave Smith
> wrote:

>On 2016-12-03 5:23 PM, Je?us wrote:
>> On Sat, 03 Dec 2016 15:54:57 -0600, "cshenk" > wrote:
>>
>>> I'm not so sure. It was lamb based. Parm is too mild to stand to it.
>>
>> I still used parm added at serving time. I never thought about lamb
>> masking the parm flavour, I guess it might to some small degree.
>
>A good Parmesan would do more to mask lamb than the other way around.
>Canned Parmesan is pretty bland, but the freshly grated stuff is potent.

The difference is like instant coffee and fresh ground coffee beans -
no comparison.

>A little goes a long way.

It should, but I'm addicted to the stuff.