Am I alone in my thinking that restaurants don’t utilize grated cheese enough?
I mean, who doesn’t love grated cheese? Stuff makes everything taste better.
Not the soft kind. Parmesan. Dry salty hard and ground up. The kind you get at Sclafanis or Virgilios and they’ll grate it for you.
Not that weak ass cheddar or swiss. Parmesan baby. All day every day and twice on Sundays.
You put a bowl of paste zugu in front of me. It could be really good right? But add a bunch of grated cheese and you take it up at least two points on a scale from 1-10.
Total no brainer.
I’d put that stuff on anything if it was put in front of me. Cheeseburger? Pour it on. Pizza? Yes please. Steak and cheese sub? Hells yeah!
Christ, I’d put it on a steak if they put it on the table.
Grated Cheese FTW!
See the picture below this text? Grated Cheddar. Barely any goddamn flavor next to a hard grated parmesan. The kind of hard parmesan that’s gonna sting your tongue and let you know- “You’re damn right you’re eating cheese baby. Dry aged parmesan!~ Not that weak ass cheddar!”
If you were stuck with only one cheese for the rest of your life what would it be?