Pecorino Toscano
		Pecorino Toscano can be eaten young right through to very aged, my most favorite age is about 6 months old, which is what you have in this shipment. Pecorino is usually eaten as a table cheese but will occasionally be shaved on top of fresh beans (perfect for summer salads) or lightly sautéed greens. Try it instead of Parmigiano on your next bowl of pasta. Its flavor is dense and nutty with a wonderful rustic finish.
		Parmigiano Reggiano
		Parmigiano Reggiano, the King of Cheeses, has a really rich, wonderfully complex flavor, with a lovely, long finish. There's really no better eating cheese anywhere. Break off a small golden nugget, and eat it slowly, enjoying the burst of flavor that's loaded into every bit. As you eat it, take note of the tiny, crunchy crystals, one of the historical hallmarks of Great Parmesan Cheese. Try grating some on a salad of fresh arugula and toasted pine nuts, dressed with extra virgin olive oil and red wine vinegar. This is the best Parmigiano Reggiano you are ever going to taste!
		Montasio
		When the cheese is fresh, the taste is mild and delicate, and the color is white. The texture is compact with an even oscillation, and the rind is smooth and flexible. As the cheese matures, it becomes grainy and crumbly and the rind dries and darkens. Its flavor becomes mellow and fruity with and full flavored finish, and its color slowly turns to a pale, straw-yellow. Typically, you will find this cheese served as an eating cheese with crusty bread. You can also shred it on pasta dishes, and serve it in omelets, sauces, and fondue. Try it with Pinot Grigio.