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Pecorino

November 10, 2010
by

Toscana, Italia

i’ve got serious enthusiasm for cheese and this was, hands down, one of my favorite days of my entire trip (and i say that despite the distinctly spannocchian hangover i was suffering through).  after a minor personal aside near the milking barn, we toured the cheese facilities.  here we were educated in the principles of artisan cheese production and afterward we were invited to sample some of the cheeses.  we tasted a four day old pecorino fresca, a slightly older variety that resembled brie or camembert, and two 4 and 6 month varieties.  each was enjoyed with a traditional sardinian flat bread and wine made by a friend.  it was absolutely the most perfect morning.

 

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