I prefer the shape of parmesan cheese when it comes out of that green shaker bottle. Plus when a recipe calls for micro planing parmesan, it is such a hassle. Now I saw this method from an old @bonappetitmag video that involves cubing your fresh parmesan wedge and putting in your blender. 

I love how this texture is fine and fluffy and allows you to sprinkle like a finishing salt on your dish, and I think it’s a big time saver if a recipe calls for a lot of parmesan Cheers! 👋🏼 #foodtipsandtricks #learnontiktok #educational