Cheese Types


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Italian Pecorino for Pasta all' Amatriciana

by Melanie Wong 10 months ago

I've been perfecting my pasta all'Amatriciana as part of the worldwide Virtual Sagra to honor and raise money for the...

Melanie Wong commented 10 months ago

A Brooklyn family’s edible heirloom: a quarter wheel of cheese.

by Melanie Wong 1 year ago

" . . . We mark ourselves by what we choose of our past to shield from the churn of change. Much of this, whether an ...

jen kalb commented 12 months ago

Bucatini Alla Gricia recipe, please

by Tatyana Gourov 15 years ago

Ever since I tried this dish at Lupa, I can't seem to stop craving it. It appears to be a simple recipe: guanciale, o...

mbfant commented 2 years ago

Pecorino/Romano advice needed

by arepo 2 years ago

I promised a chef in the Caribbean that I would bring some pecorino/romano cheese with me so that he could make cacio...

Delucacheesemonger commented 2 years ago

Parmigiano Reggiano v. Pecorino Romano

by sandrina 10 years ago

Parmigiano Reggiano seems to be the cheese of choice for grating over pasta, salads, etc. I much prefer the tangines...

Scrofula commented 3 years ago

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