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  • cindibee

My New Love – More than JUST a Cheese

This aged sheep’s milk cheese is made in Siena, Italy. I am hoping the local cheese artisan can bring it to me,  as I found it in the wonderful Mazzaro’s Italian Market in St. Petersburg … I will know soon enough, or I’ll just make another road trip.

Pecorino Toscano. Aged about 6-9 months, has  a nutty rich flavor. Grate it over fish, broccoli, warm pasta or slice on your cheese board. They tell me it only has a shelf life of 2 weeks, but that doesn’t matter since every last nibble of it disappeared before, during and after the Toscano Tilapia dish was made. And will most definitely disappear just as quickly next time. It is a hard, medium sharp cheese that went well with a glass, or two, of Soave.

{about Mazzaro’sItalian Market.. not just because of their Cheese and Wine Room – you will want to make at least one trip, I highly recommend a visit}


Get there early while the fresh cheese is still warm

Get there early while the fresh cheese is still warm


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