Saturday, January 22, 2011
Saturday morning came cold and dark. But, we were excited as Paola was taking us to a cheese factory. Not Cheese Cake Factory but a place that makes cheese. It's a cooperative that makes sheeps milk cheese. Pecorino and Ricotta cheese. Pecorino cheese is a close relative to Parmasean in it's use. The difference here in Italy is parmasean is used in light dishes like vegetable soup or a light pasta or gnocchi. Pecorino is used in hearty dishes. It is stronger and would overpower most light pasta dishes or soups. The soup we made yesterday with potatoes, sausage and broccoli was perfect for pecorino cheese.