Is it worth it to grate your own Romano/Parmesan cheese? The taste from grating your own is superior to the pregrated one with cellulose added.
I dont know how much you lose from the rind, how much extra work it is, or if their is any value left after its all said and done

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was wondering the same…anybody use a Robot Coupe grating disk?

I use a robot coupe CL50 for this. Works great and very dependable piece of equipment.

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Whenever you can find a block or wedge in your local shop, snap it up and grate away.

I almost always end up grating the rind. Makes a killer addition to most pasta dishes, too.