How to make pecorino cheese

With warm thanks to Betty and Salvatore at the Azienda Agricola La Torraccia (Regello, FI).
And to Toni Lydecker for organizing our fun outing in the context of research for her next book. (Her new book, Seafood alla Siciliana: Recipes and Stories from a Living Tradition comes out this fall and promises to be a beautiful, mouth-watering, and entertaining read).
And especially to AJ Weiss (Arturo in Letto) for being inspired, in only 24 hours’ time, by curds and whey enough to write the beautiful “Bucolic Cheese” song!

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