When I go to the Cheese Shop I just ask for a small wedge of plain Pecorino.- and add, try to keep it under $10. They usually have two plain and a pepper. I don't buy the pepper any more it fouls my grater and I have pepercorns everwhere - they are hard on my bare feet when I'm raiding the frig at night. Of the two left I get the oldest - at least a year.
They have more flavor, dryer to grate and it last longer without discoloring. I tasted four varieties in Rome and two in Florence they were all great. I was going to bring back a wheel but was leary about customs. Was I ever disapointed when they waved me on..I said to the 400 lb female agent. I got up at 4am to pack aren't you even going to "look" - She said -Honey, YOU is not a smuggler - Move It.. & I new immediately I was back in NY. Sorry I was away for a time had to soak some swiss steak in buttermilk .I'm making Country Fried Steak Saturday in the Fogor Broaster. mory