Your choice of cheese can transform your dish in a variety of ways. In this article, we'll take a look at three of Italy's most common cheeses - Pecorino Romano, Grana Padano, and Parmigiano Reggiano - and how they can add enticing new flavours to your pasta dishes. The particulars surrounding Parmesan production are vastly different than in Italy. In other words, it's almost completely unregulated, and those $4 blocks of "Parmesan" or (gulp) canisters of Parmesan. Aged Parmesan cheese is pungent and salty, and thus a reasonable substitute for mizithra. Try using the parmigiano-reggiano version, which is preferred in Northern Italy. It is more expensive, however, so if expense is a concern, Americanized grated Parmesan works too. Be aware that the level of grating -- whether coarsely grated X7f8W4.