<<Disclaimer: Verify this information before applying it to your situation.>> 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