nope Kev.....try again ?
Just guessing but I'd say either Romana or Asiago.
Either of them close?
Either of them close?
The ironic thing is that I think of all three of them as hard cheeses, rather than semi-firm.
Around here Asiago is only less expensive when compared to actual imported Regiano. Domestic asiago, parmesan, and romano are all pretty much the same price.
When I was much younger, romano was thought of as a less expensive sub for parmesan, cuz it cost a lot less. But I always felt the tastes were different.
Around here Asiago is only less expensive when compared to actual imported Regiano. Domestic asiago, parmesan, and romano are all pretty much the same price.
When I was much younger, romano was thought of as a less expensive sub for parmesan, cuz it cost a lot less. But I always felt the tastes were different.