Benedetto's cheese shop on Route 220 sells home made ricotta cheese and basket cheese as well as hand made ravioli in a variety of flavors.

This is Charlie's method for turning his basket cheese into a hard grating cheese like Romano or Parmesan.

Use a glass baking dish. Unwrap cheese, Basket Cheese, press salt into cheese on all sides. Set overnight by radiator. Next day, pour off whey, turn cheese. Set back by radiator. Each day pour off whey, turn cheese. Fresh cheese will secrete whey for about 5 days. When no more liquid is coming from cheese, wash and dry dish. Put cheese back by radiator for about 3 1/2 to 4 weeks. At end of drying time, grind cheese in processor. Pack into clean dry jars.

I do 3 or 4 cheeses at a time, and freeze the grated cheese for future use.