This is such an awesome salad–I’ve used feta, but I think the pecorino would be great as well. The combination of mint and salt and melon. . .
It’s been a long time since I’ve purchased a cookbook. I’m a little embarrassed at how many I own, although I do use them. So I promised myself I’d wait a while. And then there it was.
I was in a cute shop while on vacation, and the cookbook practically screamed at me. The cover was beautiful, but I’m not one to only judge books by their covers. Especially with how sophisticated food styling and photography have become.
But this book was a little different in that there was cheese in the cover photo, which always gets my attention! And right there were two of my favorites – Humboldt Fog, bottom left, and a Foja de Noce wrapped in walnut leaves, top left, a Pecorino that I discovered from the last cheese book I purchased. In any case, I couldn’t resist the book, called “The Cheesemonger’s Seasons.”
The recipes are…
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