Al contadino no far sapere quant'è buono il cacio con le pere.
It's a famous Italian saying. Don't tell the farmer how good pears are with cheese ... implying that he'll never part with them again or he'll charge more. Pears and cheese is a classic combo, and in Tuscany the cheese of choice is Pecorino, sheep's milk cheese. My favorite producer of raw milk Tuscan Pecorino is Guido Pinzani, who transforms sheep's milk at his high-tech plant between San Gimignano and San Miniato. Traditionalists simply put pears and a hunk of Pecorino on the table for a do-it-yourself course. I like to quarter, core, and slice (on a mandolin) pears onto a plate, toss with a little lemon juice so they don't darken, then, using a potato peeler, slice curls of Pecorino onto the pears and dress with salt, pepper, extra virgin olive oil, and minced parsley or parsley stems. If you can't find terrific Pecorino, substitute Parmigiano-Reggiano.
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