Italian cuisine represents the ultimate comfort. You'd have to be crazy to say a heaping bowl of pasta doesn't soothe your soul. While Italians are known for living in the moment, when it comes to food they can be rather serious. The perfect example: their cheese. As part of the Bank of America Lifestyle Seminars, held at the Shelborne, Laura Werlin and Andrea Robinson explored the intricate world of Italian wines and cheeses. If you're looking to spice up your next cheese platter — or just show off to your food-snob friends — we have the tasting notes on Werlin's picks.
StraCapra
Made in the four-pound square form of Tallegio, this goat's milk cheese is a milder version of its stinkier cow's milk cousin. Because it's made from goat's milk, it's a lighter cheese with a somewhat creamy texture. Fun cheese-snob fact: Goat's milk cheeses are always lighter in color than cow's milk cheeses because goats don't metabolize beta carotene. Take that, pretentious friend.
Nuvola di Pecora
This sheep's milk cheese just gets better with age — works out well for those of you who forget to clean out the fridge. Werlin compares the lanolin to a sort of lamb's fat flavor. According to her: "It has a pronounced sheep's milk flavor: not gamey, not barnyardy, but there's definitely some sort of outdoor thing going on."
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