When I go to market, I like speaking to Ruth Klahsen, the owner and lead cheesemaker at Montfort Dairy. She tells me which cheese I should melt on pizza, which will go nicely in a sandwich and which, she says with a twinkle, is just perfect with a glass of wine.
Most recently, I got the Pecorino fresco --- a young, soft, and subtle sheep’s cheese. My perfect lunch? This cheese, with fat slices of fresh tomato, coarse salt, and basil on a garlic-rubbed toast. I ate this every day for lunch when I was off in July, along with chicken liver terrine.