Comments on: Pecorino Romano cheese – fantastic hiking food

By: Jeremy Werlin

Jeremy Werlin — Sat, 01 Oct 2016 22:30:11 +0000

This article is totally bogus. Asiago is the way to go.

By: Paul Mags

Paul Mags — Tue, 21 Jun 2016 05:31:07 +0000

In reply to Bill.

If you want to keep it authentic while on the march, bring some “posca” 🙂 http://pass-the-garum.blogspot.com/2013/09/posca.html

By: Bill

Bill — Tue, 21 Jun 2016 01:08:40 +0000

In reply to Paul Mags. Anchovies are Umami bombs. You can add Anchovy paste to just about everything savory.

By: Bill

Bill — Tue, 21 Jun 2016 01:04:46 +0000

They had some down at the local County Market. It’s waaay salty, but it’s good. It wants to be chunks or grated, it doesn’t want to be sliced. Do I need to pair it with a wine?

By: Paul Mags

Paul Mags — Thu, 02 Jun 2016 20:25:07 +0000

In reply to LAZERDEATHKILL. My people do tend to like the strong tasting flavors. :) Dad used to make anchovies, black olive and garlic pizza (just olive oil; no tomato sauce)! One of my favorites actually.

By: LAZERDEATHKILL

LAZERDEATHKILL — Thu, 02 Jun 2016 19:59:46 +0000

I tried this out this past weekend in Robbers Roost. The cheese is too smelly for me and I got it at Harmons where it was expensive. Did appear to handle the desert temps well though.

By: scott

scott — Tue, 31 May 2016 15:03:26 +0000

In reply to Paul Mags. Very cool, thanks for the link

By: Paul Mags

Paul Mags — Tue, 31 May 2016 02:08:23 +0000

In reply to scott.

This is pretty close.. http://www.nationalgeographic.com/trajan-column/index.html

By: Paul Mags

Paul Mags — Tue, 31 May 2016 02:05:26 +0000

In reply to Patrickj.

OTOH, Pecorino DOES work well in the hottest weather. 🙂
EDIT: And with my last name, I am more partial to Pecorino, too. 😉

By: scott

scott — Mon, 30 May 2016 17:57:20 +0000

I wish there was a way to see all of Trajan’s Column up close. I was frustrated being stuck on the ground when there were so many carvings up high.

Good idea with the Pecorino, when it is cooler, I will take individually wrapped cheddar cheese sticks, but they don’t do well as it warms up.