Thursday, February 9, 2012

Soup Cheese

I never grew up eating Pecorino, but this winter it’s become my go-to cheese to serve with winter soups. The nutty flavor of this quintessential Italian specialty comes from sheep’s milk, and because it’s a rich, fatty cheese, a few curls shaved onto a broth adds beautiful dimension.

This week on the Di Bruno Bros. blog, I touch on several different Pecs and offer a recipe for Swiss Chard Soup. Full disclosure: Twice a month, I freelance for Di Bruno Bros., one of my fave cheese shops in Philadelphia. I pick out a cheese to feature on their blog, and I run a wee teaser here. The money I earn from this venture supports my dairy habit.

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