Upon arrival in Pienza, I questioned whether or not the cheese tasting would end well for me. Given that I am lactose intolerant, consuming different cheeses sounded quite intimidating. Seeing all the cheese stacked on the shelves at first appeared to be similar to that of a horror scene in a scary movie for me. However, as I hesitantly followed my classmates into the cheese shop, I instantly could smell the aroma of all the different types of cheese in the air. At first, I felt queazy and nervous to participate, but after my classmates jokingly gave me hard time, I took my first bite. The first cheese was sensational, it split apart in my mouth and tasted better than any cheese I had tried in America. I never understood that different cheeses differed in texture, some would split into to a couple pieces when biting into it, while others would crumble. I couldn’t pick a favorite, I appreciated all the different types, and began to understand that they would pair well as toppings on other foods. Personally, I did not enjoy the cheese with truffle within it, knowing that truffle is a delicacy in Italy, I had high expectations for it, but I do recognize it could go well served on or with other foods. On the other hand, the cheese that was topped with vinegar was another great taste. Its creaminess combined with the bitterness of the vinegar mixed well on my pallet and melted in my mouth that gave me a taste that I never experienced prior. Pienza, considered the capital of pecorino cheese, changed my view of this lactose rich product and opened my eyes to trying new things.
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