What’s one way to tell if you’ve done a half-way decent job at mothering?
When your daughter returns from a business trip to Rome with a big chunk of formaggio pecorino stagionato. This cheese is the color of antique parchment studded with salt crystals that look like pin pricks. Truly, it looks a little intimidating. But on the tongue, it’s sweet and sharp and surprisingly mellow.
Emma had fun purchasing the aged sheep’s milk at the famed Volpetti food shop in the Testaccio neighborhood. “The guy was so nice. He let me taste it,” she said. (Did I mention that she’s young and beautiful?)
Although Emma can’t remember where it was produced. I checked the product list on the Volpetti Web site and if forced to guess, I’d say Messina in Sicily.
Looking at the photograph, does anyone have a more informed opinion? In the meantime, I’ll be nibbling.