The Cheese thread.......

[Scepticalscribe]

It probably depends on the Pecorino. German supermarkets have rather… bland Pecorinos, mostly.

In my opinion, Pecorino is the better Parmigiano, but you’ll need to find a really good shop.

In general, yes.

However, the Pecorino Romano I purchased today - from a cheesemonger's - is Italian, and I buy it for use when preparing certain dishes.

Moreover, while Parmigiano Reggiano is excellent, there are a few specific dishes (Pasta Carbonara is one, Pasta all'Amatriciana is another) where the use of Pecorino - rather than Parmigiano - really does make an enormous difference, and is necessary to the flavour of the final dish.

 

[it wasnt me]

Pasta all'Amatriciana is something I had never tried before. Thank you!

 

[Hamdullah Retarderson]

I am writing from Turkey. We have such cheeses in our homeland, Anatolia, that you will hear many of them for the first time.

1. Hellim Cheese

2. Mıhlama

3. Çeçil Cheese

4. Çömlek Cheese

5. Ezine Cheese

6. Edirne Cheese

7. Dry Kashar Cheese

6. Dil Cheese

7. Tulum Cheese

8. Van Cheese

9. Fresh Kashar Cheese

10. Kars’ Gruyere

12. Antep Cheese

 

[Scepticalscribe]

Some cheese was purchased earlier this week:

This included two blues: A superb (seasonal) Stilton from England, and St Agur from France.

Semi soft cheeses included: Taleggio (from Italy), Époisses, Flocon de Savoie and Reblochon (all three from France).

Also some Morbier.

And then, finally, there was also some stunning young Comte (again, a wonderful cheese from France).