Wood Woodpecorino

Cheese.

We love cheese. No meal should be served without cheese. Okay… a few dishes don’t need cheese. But that doesn’t mean we don’t want our favorite food group. Thank goodness some dairy farmers way back in June 1937 were looking for a way to sell excess milk in the summer months, because that’s how cheese was born.

Did you know:

Cheese can be made from the milk of cows, sheep, goats, reindeer, buffalo, and even yaks. But the world’s rarest and most expensive cheese is made from the milk of Serbian donkeys.

Crack Wise-dom: Hhhmmmm… “donkey cheese” sounds like something we’d find on OnlyFans. Pass.

Scientists in Switzerland have researched the effect of music on cheese. Their conclusion: exposure to music produces a milder flavor than that of cheese raised in silence. Interestingly, hip-hop cheese has a slightly stronger—some might call it funkier—flavor.

Crack Wise-dom: What about the effects of Screamo? Screamo Creamo Cheese?

America’s favorite cheese isn’t American cheese. It’s cheddar. And while women are more likely than men to prefer brie, men tend to favor blue cheese.

Crack Wise-dom: Since bleu cheese can smell like a rank ball sack, we get the correlation here.

Mexican scientists are working to transform the waste left over from cheese production into biofuel.

Crack Wise-dom: Mexican food = gas. Gas = buttfuel.

A recent study found that wine and cheese could also lower the risk of developing Alzheimer’s.

Crack Wise-dom: Excellent. Because we seriously do not want to forget that we love cheese.

Let’s get cheesy with this recipe from Tamar Genger, RD and JamieGeller.com.

​Penne Pecorino Pasta

Ingredients:
1/2 lb. whole grain penne
1 tablespoon extra virgin olive oil, such as Colavita
1/2 onion, chopped fine
1 clove garlic, minced
8 oz. broccoli florets, chopped
1 cup (about 4 oz.) Pecorino, shredded
1 teaspoon dried oregano
1/2 teaspoon Black pepper
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
2 cups skim milk
1/2 cup sun dried tomatoes (optional)
1/2 cup grated Pecorino Romano

Directions:
Boil the pasta per package directions until just cooked and al dente. Strain and place in a large bowl.

Meanwhile in a large pan, pour in oil and heat over medium high heat. Add onions and garlic, sauté until soft, about 5 minutes. Add broccoli florets and sauté until the broccoli is bright green, about 2 minutes. Add to pasta. Mix in cheese and spices.

Preheat oven to 425. Clean out pan and put back on medium heat. Melt 2 tablespoons butter and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.

Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens. Remove from heat and pour over broccoli and pasta, mix well. Add sun dried tomatoes if using. (at this point you can refrigerate until ready to eat)

Spray 4 large ramekins or a medium sized baking pan with cooking spray. Divide mixture among baking trays evenly. Top with grated Pecorino and bake 25 minutes. Enjoy hot and crispy. 
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