"Nancy Howells" ha scritto

> > Lately, Mine is P'Tit Basque- a sheep's milk cheese from the Pyrennees.

My one, ATM is Castelmagno.
Wonderful old mountain cheese, with a firmness and texture like a parmesan,
but a little bit less moisty. It's tasty, a lot, and smells deeply like any
old cheese (don't know hon long this, got to ask) wonderful to grate over
pasta. Tasty, yes, but not hot, just tasty!
A pasta dish I like muche is "cacio e pepe".
Cook pasta, strain and put in dish with half a nut of butter per dish, add
grated parmesan as you would do if you were to add only this. Then add
grated castelmagno (could also be any long seasoned cheese) as many as the
parmesan.
Then add freshly ground black or/and white pepper, a lot.
Too easy to believe, too good to taste.

Vilco