On Monday, June 1, 2020 at 12:43:33 PM UTC-4, Gary wrote:
> jmcquown wrote:
> >
> > Gary wrote:
> > > What cheeses are used in that blend? I've always just used mozz.
>
> > Mozza, provolone, parmesan, asiago, fontina and romano. Finely shredded.
>
> All that comes in one bag labeled "Italian Cheese Blend?"
> If so, I'll look for it.
>
> I only use the mozzarella cheese but after cooking and time to
> eat, I'll sprinkle on some dry parmesan/romano blend. The
> dry stuff is stronger and more concentrated in flavor.

But harsh. Stronger and more concentrated are not always desirable.

I will never forget a Caesar salad I had at the Minneapolis airport. It
had so much dry parmesan on it that it was like eating sand.

Cindy Hamilton