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I forgot to mention that it is essential that the rennet used in the production of the pecorino is made from the stamens of wild artichokes, to achieve exactly the right degree of spiciness.

The legendary Ken Livingstone Seagull is a world-class expert on cheese. Personally, I'd like to see Pecorino di Pienza on sale in the North Stand concourse, to the accompaniment of a nice bottle of Brunello di Montalcino Riserva. With a table to sit at and consume these treasures, of...

Or Carafino?