Murray's Pecorino Calabrese
In the southernmost part of mainland Italy, Calabria's version of a Pecorino is the perfect table cheese. Milk is gathered from 50 different Calabrian farms, then aged for up to 8 months. Ivory colored and aged to a firmness, the aroma of lamb-wool wafts through the air. Bite into the wedge to unleash the robust, meaty flavor of the cheese, distinctly saline as it spreads across the palate. The cheese is highly snackable, especially with a bowl of briny olives and a drizzle of balsamic. It's just firm enough to grate over pasta, too - melt over buccatini and crack fresh pepper on top.