I like Pecorino Calabrese a bit more than Pecorino Romano. It's like Romano lite--less pungent but still pretty salty. It had been a while since I've had Romano, but recently I'm finding that I even like that more than I used to. Not sure why that is, maybe some sort of lingering cheese phobia from childhood that I'm finally shaking off completely LOL. Not pecorino, but I've picked up a small amount of Ewephoria (aged sheep's milk gouda) to try. Like I said in my original post I know very little about cheeses, so this is a whole new world for me.
I also liked the Piave(aged red label.) Much milder than Parm-Reg but still nice flavor.
And I bought Liz Thorpe's The Book of Cheese which I think is going to be tremendously useful to me. Amazon has it for $22 ($40 retail hardcover.) It's a really nice book.
