It never fails. I walk up to the cheese counter at at Penn Mac and I’m paralyzed by the possibilities. What do I feel like? Is there something new? Something creamy or tangy or sharp and pungent. The fact is, I’ve rarely met a cheese I didn’t like from the most mundane cheddar to the most sophisticated washed rinds.
And then my troubles disappear as Carole Pascuzzi says, “Hello, Dear Heart. What can I get you today?” And even with hundreds of cheeses behind her and in the case in front of her, she is always excited about some new find. She brought out some beautiful raw milk cheese that had a split personality. Cold, it crumbled like feta cheese and would be great sprinkled on a salad. But when it warmed, it smoothed out and mellowed. And then she took out two young pecorinos that were flavored. these are fabulous shaved on pasta or salads but are equally good with fruit and bread and a nice glass of wine.
For something new, I tried a piece of semi-soft cheese called Trugole. It is a lush Italian cow’s milk cheese from the mountainous region of Asiago. It is a perfect snacking cheese but it also has great melting properties. Dear Heart, I’ll be back for more!