Have you ever tried Parmagianno Regianno on it's own during a cheese course? I find what makes it one of the better hard
cheeses in the world is more prominent under those circumstances: lemony tart rich deep and candied. Paired with a Nebbiolo is quite a treat I find. And personally I don't get sea urchin yet either. Doesn't mean though that the reason for it's prominence among sushi lovers ...