Gillian Knows Best guide to cheese in Rome
🧀 + a bonus; Cheese centered experiences in Venice, Naples and Capri
It took me a while to love Italian cheese. Like most prejudice, mine came from ignorance. I had a deep understanding of French cheese so it was easier to think that was better. Over the years I gained confidence and competence in my Italian cheese knowledge. I did know about Parmigiano Reggiano and which kinds of cows and aging produce the best nutty sharp taste. I was choosy about my mozzarella di Bufala, preferring the silky creamy texture from farms near Paestum1 over Caserta. I am still more than willing to learn from my blindspots and knowledge gaps. You know what? All mozzarella is good mozzarella, as long as it’s fresh. Upgrade your subscription for a link to a private google list and the names of all of the places I go in Rome to buy (and eat!) cheese.
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