“But the “right” way is to grate your own. I don’t like working with it because it’s so hard.’
Been working with Parm for decades. The hard stuff is a gift from God. Worth it.
Mix it with some mayo, minced garlic. Spread it on bread and broil it. Heaven!
I could try that. Offhand doesn’t sound good with mayo, ok with garlic, guess I can’t use plain parm. My arm gets tired grating it though if I need very much.