Hi. It sounded like you posted a challlenge to Jim Rob in your first comment. It seemed you were saying "Yea? Well whaddya gonna do about it?". Thats just how it seemed. I thought that when I first read it, but didn't comment. Bigger fish to flame, no offense :) hehe
What I wanna know is this:
Why does swiss cheese, that starts out fairly firm, get all gooshy when I grate it? I think I know why the parmesan gets hard as a rock, just sitting there.