Cheeses like Parmesan and Romano add layers of flavor to your Italian cooking. It's tempting to go the easy route and use prepared, processed Parmesan (the stuff in the convenient shaker) or just skip the cheese altogether. The fact is, though, that even a little Parmigiano Reggiano or Pecorino Romano cheese mixed into your sauces, soups and other dishes will result in a more flavorful, authentic finished product. This doesn't have to be a hassle. Both these cheeses are low in moisture and can last a long time in your refrigerator. You can freeze them, too, even after grating. If you go the freezer route, you'll have instant access to a quality Italian cheese that'll defrost on your countertop in a few minutes. What could be easier (and tastier) than that?