Posted: May 5, 2006 12:25 am
In addition to PARM or PARM/REGGIANO, my other pesto cheese choices came as a result of a wine & cheese road trip in Northern California recently.... i got a long list and the winners are:
pecornio, romano, manchego (who says it has to be italian cheese anyway?), a raw cow's milk cheese called Bag˛ss di Bagolino, another cow's milk cheese called Baita Friuli, gruyere, asiago,
a Tuscan cheese identical to Pecorino but outside the area so it cannot legally be called pecorino - Caciotta al Timo - its covered w/ thyme leaves and tastes thyme-y and adds that element to the pesto... lots of artisanal dry gratable cheeses from Piedmont. then there's this total orgasmic cheese: Grana Padano - Stravecchio Oro del Tempo
EXPERIMENT with hard, dry, gratable cheeses....