Cheese Types


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Italian Pecorino for Pasta all' Amatriciana

by Melanie Wong 1 year 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 1 year 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 1 year 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 3 years ago

Pecorino/Romano advice needed

by arepo 3 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 3 years ago

Parmigiano Reggiano v. Pecorino Romano

by sandrina 11 years ago

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

Scrofula commented 4 years ago

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