Quote:
Originally Posted by champignon
Fortunately, you are in Italy. This will come off with gently rubbing a small piece of Parmigiano-Reggiano, rubbing in a circular motion, using the abrasive quality of the cheese. Don't press too hard, especially if the cheese has been aged more than 12 months.
Hope this helps :-)
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At first I dismissed your suggestion as BS, but actually when thinking about it a piece of parmesan might actually work. The slightly grainy texture might actually give it the abrasive quality you speak of
