I gotta agree with the chef here it’s not exactly possible to have too much parmesan.
Damn, I’m very much in the camp of needing to taste the dish first, at least. Guess we gotta fight
If the taste of the dish isn’t 100% unadulterated parmesan then what is even the point?
Italian here. The entirety of our cuisine exists only to serve as a delivery mechanism for parmesan. There is no such thing as too much parmesan.
Eh. I’d say it’s not possible to have too much parmesan but Aristotle would point out that balance between parmesan and subtler cheeses, maybe a little mozzarella or some nice jack, would make a good flavor profile, and Jeremy Bentham would worry about diminished happiness from everything getting kinda of funky from parmesan so you can’t taste other flavors.
