Re: Cheese discussion thread
I always have Parmigiano Reggiano -- clearly stamped on the rind -- in the house, courtesy of Costco's 10 bucks a pound steal. I also keep some Maytag blue around mainly to scare up a quick buttermilk blue cheese salad dressing whenever I want.
When I have the funds, I love to have a big block of sharp cheddar, a gooey wedge of brie, fresh mozzarella di bufala, and a young pecorino toscano when it's still light ivory and soft to the touch. All of those are just for gnoshing with some nice crusty bread, or in the case of the mozzarella, in a caprese salad.
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