Wow, my friends in Loreto Aprutino, on the eastern coast of Italy above Pescara introduced me to this wonderful and special Pecorino from the mountains in Abruzzo. I brought an entire wheel of it home the last time I was visiting with them and doled it out very slowly and it just got better and better! 

 It is made in a beautiful place from beautiful goats by a very caring lady, so of course you will find a beautiful cheese! It is nutty, salty, lasts long on the palette and has a great, sweet tang to it! 

Here is an interesting article by writer Anna Lebedeva about this rare cheese called Pecorino di Farindola.

pecorino di Farindola,pe

pecorino di Farindola,

pecorino di Farindola,

Making Mozzarella

Photo by Charlotte Moore

The Daily Cure blog written by Charlotte Moore has a great photo article from 15 October about how to make mozzarella.  It is definately worth taking a look at!