The Best Things I Learned About Cheese in Europe: 5 European Cheese Lessons The Cheesemonger | The Kitchn

Ingredients

  • 3. Finishing pizza with gratings of parmigiano-reggiano is a grossly underemployed pizza-topping tactic.
  • One of the most painful things about being lactose intolerant is not being able to eat cheese.
  • What's the ashy one at 2 o'clock in the last pic? I could guess at the other cheeses, but not this one. A very "done" chèvre?
  • This post has left me feeling wistful and hungry. Lovely pictures and excellent tips - especially the one about cheese for dinner!

View full recipe at SpringPad

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