Archive | July 5, 2012
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Pecorino di Rocca from Tuscany – SFGate
Many American consumers use the term “pecorino” as shorthand for the dry, sharp, salty grating cheese that competes with Parmigiano-Reggiano as a pasta topping. But Italy’s pecorinos are far more varied than that. They’re made at creameries from the north to the south and matured anywhere from a few weeks to years. They can be […]
