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I have been making these Brazilian bread balls for the past 3 or 4 mo.
As some of you may remember this recipe appeared on the list and they
are delicious.

One of the ingredients is parmesan cheese and I am wondering if this is
giving me a problem, namely bowl problems.  I have been using the
Hannaford brand.  I also eat Cabot cheddar and that doesnt seem to
bother me.

Has anyone else had a problem with parmesan cheese?

Janet, Maine