You know the rule: No cheese on pasta with seafood. Italians are serious about this rule. That’s why, for example, linguine alle vongole (with clams) never gets cheese. The Parmigiano… [Read More]
Duh! So simple, so obvious, so right under my nose, but I remained oblivious. Yes, I could be talking about almost any part of my life, but in this case,… [Read More]
One of the funnier cartoons I’ve seen in a long time. From The New Yorker, via Fred Federici.
Bucatini cacio e pepe is regarded as one of the most simple, yet satisfying Italian dishes. It typically contains only a few ingredients: pasta, pecorino cheese and black pepper. This… [Read More]
Ancient Romans developed cheese-making into a precise art using many of the skills from earlier times. The Romans understood that varying cures and treatments infused their cheese with unique flavors…. [Read More]
“Sweet milk.” A soft blue-veined cheese similar to Gorgonzola.
Sharp cow’s milk cheese of the Veneto, named after the area of Asiago in which it is made. Many varieties of Asiago are produced, from fresh and soft to firm… [Read More]
Basilicata cheese with a center of butter.
“Horse cheese.” A firm buffalo or cow’s milk cheese, so called because the globes of cheese resemble a horse’s saddlebags.
Emilian granular cheese.