I always buy what in my country is typically called “Italian Hard Cheese” for legal reasons. It’s as you say, a very close approximation to the real thing if you’re not too discerning. Main reason for me is that I don’t like parmigiano’s insistence on using rennet from calves.
I always buy what in my country is typically called “Italian Hard Cheese” for legal reasons. It’s as you say, a very close approximation to the real thing if you’re not too discerning. Main reason for me is that I don’t like parmigiano’s insistence on using rennet from calves.