ossobuco wrote:Raphillon, tell us what your favorite italian cheeses are...
I like taleggio too; parmigiano reggiano; the fresh pecorino romano you can get in italy but not the US; the aged pecorino from italy that you can get in the US...
It depends on what you are eating and were you are.
However I love pecorino, both Romano and Sardo, asiago and fontina, Mozzarella di bufala (but only from campania), provola affumicata and taleggio
yesterday I went to aq restaurant in Frascati, they served a little seasoned provola wrapped by prosciutto crudo and then warmed in the oven just a little.... It was like heaven on earth and I think it's quite easy to prepare :wink:
