Until I really got into cheese a few years ago, I never considered eating a hunk of the hard stuff, like Parm or Pecorino, unless it was grated. Now I know better. Some of the tastiest cheeses are relegated to “accents” in part because they have so much flavor. Eat them just as they are, without starches or sauces, and you’ll be surprised how delicious they are.
Take Piave, a veritable Mars Bar of a cheese. It smells like almonds and tastes like butterscotch nougat. To continue reading, please visit the Di Bruno Blog.
Full disclosure: I freelance for Di Bruno Bros. twice a month. They pay me to write about any cheese I like, and I run a hunk of the post here.