Cheeses

For a very long time, my favorite cheese was of the American variety. It was what I grew up with -- and to be honest -- perfect for grilled cheese sandwiches. Then, as a snack on my first inter-continental flight, I got to try a bit of Camembert, and the rest is history. So, follow along with me fellow cheese-lovers! I am not the most eloquent food writer, but I promise not to shy away from the moldy or the stinky and to share everything I learn along the way.

Finally, Pecorino! I write this with excitement because this type of cheese was one of the first that made me realize there was a whole world of cheese to explore. When I first moved to DC, I met up with my faithful fellow cheese lover Sophie (lots of shout-outs this week Soph!) and we went to the wine bar Veritas in Dupont Circle on a freezing cold night for some wine and cheese. We drank a few classes of big reds and ordered a cheese plate that included a Pecorino, and I just loved it!

This Pecorino you see above did not fail to please. It has a similar flavor to Parmesan, but since it is made with sheep's milk, it has more of a gamey flavor that I really like. After having a few bites of it on its own, I grated some over my make-shift dinner of pasta and truffle oil! Delish :)

This particular type is Pecorino Toscano, and Forever Cheese explains:

This Toscano is produced in the Val D’Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch.

Also, according to Wikipedia, Pecorino Toscano was mentioned by Pliny the Elder in his Naturalis Historia! Old cheese, indeed!

ali mcmurtrie

ali mcmurtrie

Cheeses

ali mcmurtrie

A sporadic list of cheeses I have tried and enjoyed. Having no expert knowledge on this subject, the below are simply my observations!

#21 - Pecorino Toscano

ali mcmurtrie