"notbob" > ha scritto nel messaggio > On 2008-07-03,
Giusi > wrote:
>
>> Look harder for the cheese, because last time I cooked with pecorino in
>> the
>> US it was horrible........
>
> Was it US produced pecorino? The only pecorino I've found is aged 18-24
> mos and
> imported from Italy. I love the stuff.
>
> nb

It said imported from Italy, but I can't think why anyone in Italy would
waste the time to make such bad cheese. Maybe it was really from Elbonia.
It was soapy and acid and salty. Nasty. It ruined the dish.