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The image above shows wheels of pecorino being aged on the island of Sardinia in Italy. No time to catch a flight to Italy to purchase a pecorino-style cheese? Try a delicious handmade pecorino from Dancing Ewe Farm in Granville, NY. While at the Union Square greenmarket last Friday, I stopped by their booth and was surprised at how similar these cheeses were to their European counterparts. It's uncanny! Their younger pecorino tasted just like a pecorino that comes from Casa Madaio in the Campania region of Italy.
Of course, these local pecorinos from NY stand out in their own right! Nevertheless, due to Jody and Luisa Somers' mastered techniques, it's practically impossible not to compare their cheeses to their Italian cousins. As someone who worked in the cheese industry, I am perfectly aware that many European cheeses are in transport (trucks, boats, and more trucks) for a period that could take up to two months. Then, the cheese could sit at a warehouse for another several months. This drastically affects the flavor of the cheese; and, may answer your question as to why Italian cheeses taste so different in Italy.
Visit Dancing Ewe Farm!
You can count on Dancing Ewe Farm for it's fresh, creamy, and slightly cirtus flavored pecorinos. Their aged pecorino tasted like bright pastures and exuded a deeply nutty aroma. This husband and wife team is committed to preserving traditional techniques in producing Italian style cheeses. They also produce a sheep's milk ricotta and a rich buttery cow's milk Prima Caciotta. In between purchasing the farm in 2000 and starting his cheese operation in 2003, Jody spent time in Tuscany learning how to make cheeses. When he returend, he transformed one of the crumbling buildings into a state of the art "caseificio", or cheese house. Suggestions on where to purchase their cheeses can be found after the jump.
Where can one purchase Dancing Ewe Farm's pecorino?
Every Friday, at NY's Union Square farmers' market, you can find Jody and Luisa's cheeses. Their Pecorino Fresco costs $22 per pound and their Pecorino Stagionata sells for $25.95 per pound. This is significantly less expensive than artisanal pecorinos imported from Italy. From time to time, you can also purchase these pecorinos from Saxelby Cheesemongers. And, while dining in NY, you can taste them on a cheese plate in several of Mario Batali's restaurants, such as Lupa, Del Posto, and Babbo.
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11-18-2008 @11:41AM steve jenkins said... Jody and Luisa are wonderful people, their cheese is terrific, and their ricotta from sheep's milk whey is as good as the finest Roman and Sicilian. That being said, nothing they make is "significantly less expensive" than their Italian counterparts; in fact, it is all considerably more expensive, but who am I to quibble about price. If sweet Ann Saxelby can move some of it at those lofty prices, god bless her. But Dancing Ewe stuff is the stuff of high-end restaurants, not retail stores. It is prohibitively expensive, and Jody and Luisa know it.
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