On 4/23/2011 2:23 AM, Giusi wrote:
> Very. First, there are hubndreds, maybe thousands of different Pecorinos
> and they all taste different. There are different ages, too, also taste
> different.
> Parmigiano is always made and tested and aged in one way. The only choice
> is how old you are willing to pay for. Some Pecorinos are equal to that (IMO
> Sardegnan ones, usually) but most are not.
> The last time I bought Pecorino in the US it tasted like soap. This year I
> carried my own.
>
Interesting. I had to taste it after reading this, and while I didn't
think it tasted like soap, it sure is salty. I'll use this sparingly.