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Cheese can be eaten plain, stack on crackers or other hors d'oeuvres, tossed in salads, on sandwhiches, used as a topping, or melted into a creamy sauce for dishes such as mac 'n cheese.
https://www.sciencedirect.com/topics/veterinary-science-and-veterinary-medicine/parmigiano-reggiano
Romano cheeses can be made with various types of milk; the terms Pecorino, Caprino, and Vacchino indicate that the cheese is made with sheep, goat or cow’s milk, respectively.
4 types of cheeses
- soft cheese, like a cream cheese, which will give you a nice texture
- hard cheese, like a romano or parmesan, which will give you a robust flavor and some salts
- flavorful cheese, like a havarti
- sharp, like a cheddar or gouda
5 oz pasta, 2 oz lobster, 10 oz sauce
heavy cream with salt, add soft, then hard, then sharp
only cook sauce 3 minutes, just past raw, so it can finish in oven
no flour in sauce cuz pasta has a lot of starch that will act as a thickening agent when you cook it in oven.
never rinse pasta. just take it out, chill it, and put in fridge right away.
pasta: capanella - hearty and opened up so sauce clings to it. can use tubular or bow tie
add pasta to sauce and cook 2-3 minutes
top with panko, butter and parmesan. toast in advance. but can easily put raw crumbs, butter and cheese on top and you'll know when done in oven when it's toasted.
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