Quote:
Originally Posted by even stephen  Sorry,
now I remember, Pecorino de Pienza. I think anyway.
a place I believe. Used to get unaged pecorino or soft
pecorino and thats what I believe it was. Wish I spoke
Italian. |
Ahhh .... Pienza. It's a great cheese, aged for about a year, usually wrapped in walnut leaves and aged in a crock. Totally different from the Sienese in the processing.
Mmmm .... I sense a cheese tasting coming up
Shel