Following the recent Swiss Cheese (lack of variety of) thread, I thought I'd share a recent find here.

Stiftung Bühl in Wädenswil, a charity that runs schools and sheltered workshops for people with developmental disabilities, now makes organic pecorino cheese in the style of a young pecorino romano.

It's available from their shop, but also conveniently from the Landi store at the Waedenswil exit off the A3 (behind the new Migros).

That is awesome Tom and thanks for sharing. Did I already mention, that I found "Hubba Bubba" gum in 3 different flavor variations at my trainstation kiosk.

Is that the one next to the Raiffeisen ATM?

Well, seeing as how pecorino-Romano hasn't been made in Rome in a long time (it's made in Sardinia these days), this is hardly surprising!

Tom

Nah, the ATM is upstairs now.

can we get the address of the cheese place in Wadenswil?

I read a detox diet book. One thing I took from it and still eat about once a week is short grain brown rice (Vollries) covered with lots of grated Pecorino and sprinkled with Paprika.

I'm drooling like Homer just thinking about it. I know what I'm having for dinner.

Is this Pecorino Romano?????? *excites*

Please say yes. I have this amazing spinach/artichoke dip recipe that calls for it. I've been substituting other cheeses but would prefer to use the proper thing, as it's beyond lush.

Both Migros and COOP sell Pecorino Romano at their cheese counters, but not in the pre packet fridges.

Dan, you've just made my day. I'll check one of the larger stores for it at the counter. =)

Here's the recipe if anyone is interested. All ingredients are available in your local Migros and I use the Migros brand cream cheese. I don't recommend using lighter versions of anything (including the mayo) as it won't be nearly as creamy and nice. I like to serve the dip with nachos (plain and flavored ones) as well as a lovely homemade salsa c/o my husband.

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup fresh chopped spinach, lightly steamed
1/4 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

So which cheese do you call Romano cheese? Gruyère cheese is from the Swiss Romandie.

Even Aldi sell Pecorino Romano and Pecorino Sardo although only pre-packed. Personally prefer Pecorino Toskana - I find the Romano too salty.