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.
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