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General Italian term for a cheese made with ewes" (sheep"s) milk. These can be table cheeses, or hard cheese for grating. (A small samples out of the many hundred's, are illustrated here)

The further south one goes the more piquant the cheeses tend to be.

Pesto sauce should strictly be made with hard Pecorino rather than the more usually encountered Parmigiano Reggiani.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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