Not all Cheeses are Created Equally

I always knew that by growing up in Italy, my children would have a very keen sense of food appreciation. Never did I realize just what a precise palate a barely-5 year old might exhibit until last night. It all started out as planned, pasta in bianco (plain pasta with a bit of olive oil or butter and grated cheese) for dinner for the kiddies. While rummaging through the refrigerator for the cheese, I realized that there was no more parmigiano reggiano, but plenty of pecorino romano. Sure, it's not the almighty parma gold, but pecorino is also a local staple and (so I thought) surely they won't even know the difference.

WRONG!

No sooner had the fork hit the mouth: 

“Mamma, I don't want this. This is not parmigiano”.

Me: “Are you sure? I think it might be. Isn't it good?”

“No. Smell it. It is not parmigiano. I don't want it”.

Good thing she still likes chicken. And strawberries.