Do you grate up a lot all at one time then? For me, I just don't want one more thing to clean up, so it's easier to just use the handheld rotary grater and keep it in the fridge. Hard cheeses like Parm don't tend to mold or go off easily, thankfully. But if I needed to make a big batch for a party or something, I can see how this would work really well!
So I do remember you mentioning before you didn't eat raw cheese, but that's because you don't get proper cheese there? If you could get good cheese you'd eat it raw?
No.
Even soft cheeses like goats cheese?
Those especially...
I understand the texture thing. I'm that way with cottage cheese, some meats like ham, and certain vegetables.
I think they do love it but not sure they would use such large quantities in a recipe as American Italians do. But I'm not expert. Maybe ask our resident Italuan MypinchofItaly?
But all peaches have fuzzy skin! Just bite into those beauties.
Yeah, usually do. For what I'm making tomorrow fuzzy won't work.
Peach tarts?
That's what I'm thinking before anything comes out of the fridge.
My middle daughter found some recipe for a peaches and cream pie that uses cream cheese a few years back. She made it and brought it to Thanksgiving (that time of year there were no fresh peaches so she used canned). Everyone loved it.
