Wednesday, September 8, 2010

Martinis and Pecorino

I started back to work this week after summer vacation, and believe me when I say: Grrrl needed a martini. That put me in the market for an after-work cheese, something strong enough to stand up to gin. Enter Pecorino di Pienza, a Tuscan sheep’s milk cheese that loves olives, cured meats, and, oh yes, martinis.

Pecorino tends to get lumped among the grating cheeses – a shame. While it’s great on pasta and sautéed mushrooms, it’s an uncomplicated loner – salty, nutty, robust…worthy of cocktails and a stand-alone role. To read on, click here.

Full disclosure: This post is part of a series I'm writing for Di Bruno Bros., one of my fave cheese haunts in Philly. The deal is, I get paid to guest-blog for the store's site ( on Wednesdays. I choose each topic myself.

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