Visiting New York's Summer Fancy Food show recently, I tasted all sorts of cheeses; Aurrichio, Pecorino Romano,Parmigiano and others. But what was most surprising were cheeses from the Dolomites; Basajo and Toma blue,from Casearia Carpenedo. Just two tastings of cheese and I promised to return the next day with some of my bread to thank them. Here's what they published!
Grazie Tiziano Camatta!
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