A
Aditya Bose Stirred it into a risotto and it went creamy without splitting. Salt level is just right so I could skip extra seasoning.
A
Ananya Rao Nuttier and rounder than the imported blocks I usually settle for. Melts down properly instead of clumping. Already reordered.
R
Ruchira Sen My son asks me to grate this on his pasta specifically now. That is the real review. Lasts a good while too.
S
Sneha Iyer Stopped buying the expensive imported wedge after trying this. Firm, keeps well wrapped, no weird aftertaste.
K
Karan Malhotra Sharp but not aggressive. Ended up grating it over eggs and soup, not just pasta. A little goes a long way.





