We continue with our second edition of the Cheese Files as we explore the offerings of Fromage in Old Saybrook.
This week’s cheese? Pratomagno.
Pratomagno is a mountainous region in Italy southeast of Florence so calling a cheese ‘Pratomagno’ by itself is probably uncouth. My uneducated pallet would compare this particular cheese to a parmesan or a romano. This fact with a little internet searching results in my guessing that perhaps this is actually some variety of Pecorino Pratomagno.
As a firm Italian cheese, this Pratomagno cheese is decent. It’s firm and fragrant and a pleasure to grate. Our primary method of consumption thus far has been via the grater on bruschetta or pasta. That said, I don’t think it’s anything overly special.
Taste 2/4
Price $$
Independence: Low
Enjoyable but not overly memorable.
I don’t have any insightful comments about cheese, but I am enjoying the reviews! It’s a bit late this year, but as a food hobby I would highly recommend trying all the available apple varieties you can find in the fall. Tom and I have been doing this for a few years and it is so fun, you have an excuse to putter around the farmers markets and hit up the orchards for just a few apples to try (if you see Stayman Winesaps or Criterions you should get them, they are amazing apples).
This is such a good idea!
I think we’ll wait until next year so we can make sure we enjoy the full season of appleage.
Great suggestion!
Tom and I have been at it for a few years now. We just keep a little text file of the apple varieties we’ve tried and some tasting notes, it’s been pretty fun. And in New England there are tons of apples and orchards and farmers markets around. The tasting information is not always useful (for instance I just tried an Oliver this morning and found it bland and watery but the webpage claims “rich, spritely flavor”) but you can find general information on most apple varieties here: http://www.orangepippin.com/apples.