I’ve never met a cheese that I didn’t like, but if I had to pick my absolute favorite, hand-down it would have to be salty Pecorino cheese.  A hard Italian sheep’s milk cheese similar to Parmesan cheese but with a saltier bite, I love this cheese grated on a bowl of pasta or served on a cheese plate with slices of pears and a drizzle of honey.  I was thrilled to discover this recipe in Saveur magazine for savory flans made from Pecorino cheese, eggs and cream.  Baked until lightly browned and puffed and served with s simple tomato-basil sauce, these decadent flans are remarkably tasty.  Perfect as a first course in a traditional Italian dinner, or served at lunch with a simple side salad.

(To view this recipe, click on the following link: http://www.saveur.com/article/recipes/pecorino-flans-with-tomato-sauce-pecorino-tortas-con-salsa-di-pomodoro)

Tagged: cream, eggs, flans, fresh basil, pecorino cheese, pecorino flans, Saveur, savory flan, tomato sauce