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Scepticalscribe

macrumors Haswell
Jul 29, 2008
65,120
47,507
In a coffee shop.
When using cheese when cooking, such as in certain, specific, pasta recipes which call for the addition of grated cheese, in recent years, much - indeed, most - of my cooking has came to use Pecorino Romano, - in general, I find that I have come to prefer it - not just in the specific recipes that insist on it - such as Pasta Carbonara, and Pasta All'Amatriciana - but in others, where, in the past, I would have used Parmigiano Reggiano.

However, there are exceptions to that: This evening, I prepared a pasta and homemade mushroom sauce, (the recipe I used - basically, my own, but I did consult a few online recipes to ensure that I had not overlooked anything of importance - is to be found in the What Did You Have For Dinner? thread), and nothing, but nothing, would suffice other than a rather generous hunk of Parmigiano Reggiano, grated by your humble scribe.
 

Scepticalscribe

macrumors Haswell
Jul 29, 2008
65,120
47,507
In a coffee shop.
Some cheese was purchased today:

Blues comprised of Gorgonzola Dolce (from Italy), and Birbablu (an Italian beer-washed cheese);

Semi-soft, or washed rind cheeses comprised the legendary Époisses (gloriously liquid with evil intent) - a French classic - and a new cheese, one I hadn't encountered prior to today, but which came highly recommended (apparently, it won awards), Minirousse d'Argental.

Soft cheese - this time, singular - comprised a divine triangle (it was oozing, winking at me, for this was a slice from a cheese that had been already opened) of Brillat Savarin.

Hard (or hardish) cheeses included: Chällerhocker - a stunning Swiss cheese, and Raclette with truffle (an evil, addictive, and utterly delicious cheese).
 
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