Topping my list of cheeses that deserve more love than they typically get: ricotta salata. With spring imminent and asparagus beckoning, this savory sheep cheese should be in your fridge. It’s so useful! I don’t snack on it—it’s not meant for that—but I do shave it in salads and grate it on pasta with spring vegetables or lamb. It loves asparagus, fava beans, peas, fennel, zucchini, beets. Basically, it’s ricotta with moisture removed so it will last longer.
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For years I ignored Fiore sardo, the Sardinian sheep’s milk cheese, because I considered it too salty, smoky and sharp. Then, this past summer, I went to Sardinia, where you can’t ignore it.
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