>Do you have any experience with using harder cheeses like parmesan the
>same way?

The harder cheeses don't break down as nicely as cheddar, swiss, edam, etc, but
you can add them. Pre- grate them with a microplane thing. I suppose you could
try soaking them in liquid, but I have not tried that. I don't think people
mind the texture- it's expected of hard cheeses or you could sell it as a
spread for toasting- like for bruchetta(sp) or something (I'd omit the cream
cheese in this case and bind the romano or parmy with a mild aged cheese or
even just butter).


I was going to also add that Worcestershire sauce is a common addition to
cheese balls and spreads, Balsamic vinegar would be good-- even soy sauce would
work (hmm an asian-fusion cheese spread- possibilities are endless *laughs*)

Good luck and have fun!

Barb Anne