Everyone’s an expert when it comes to this sublime amalgam of pasta, cheese, and black pepper. Some cooks prefer to simply toss hot pasta with Pecorino Romano in the age-old way. Others like to create a creamy pan sauce, relying primarily on Grana Padano, which, unlike Pecorino, melts beautifully. We’re in the latter camp (and we up the ante by adding the brightness of lemon), but that means technique is all-important.
Grana Padano The best parmesan cheese I've ever tasted. Even if you don't like parmesan (it's "stinky"), give it a try. A little pricier, but well worth it. Sweet, nutty, moist, and not "stinky" at all!
Tre Stelle® Green Bean and Potato Salad with Mint and Basil Pesto
Cheese Rind Broth - This savory broth makes use of something that might otherwise be tossed: the rinds of Parmesan or Grana Padano cheese. Use the broth in soups, risotto, pastas, and braises. www.finecooking.com/recipes/cheese-rind-broth.aspx