30 Minute Italian

Much like in the US, you can buy cheese at the deli counter. Near the deli there is usually some already pre-packaged and pre-weighed cheeses for you to browse as well. Personally, I like my cheese fresh cut, so I recommend going to the deli versus buying it pre-packaged. Alternatively you can get cheese from a caseificio, which is a shop that specializes in dairy products. These shops are usually close to the farm where the sheep / cows are bred. — Vorrei… – I would like… Parmigiano Reggiano 24 mesi (DOP): This is the good stuff. You can grate it or eat it; it’s good on or with just about every primo or secondo. — Poi? – Anything else? Hint: Rachel prefers 24 months to 12 months aged… the 24 months aging time makes it not too hard, and not too soft, but you can find both younger and older. Carlotta says that the 36 months is the best but to be prepared for a veeeery high cost! — Basta. – That’s enough. Pecorino (Romano, Toscano, Sardo) DOP: Pecorino is a sheep’s milk cheese. I prefer the Sardo version slight