Sub 1000 day old gouda from TJ's for parmesan?
Would change the flavor a bit, but I’m not thinking it would do so in any way that would be bad. Gouda is less dry though – might be an odd consistency? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude