Sublime

Pecorino simply means sheep’s milk cheese and there are hundreds of varieties from all over Italy, the ancestors of which are some of the most ancient cheeses. In this book, however, I mostly refer to pecorino romano, sharp, salty, undeniably sheepish, also persistent, ringing in your mouth and stinging the tiny cut on your tongue long after the

Provence is not a land of lush pastures, and a cow, so they say, is as rare as a genial tax inspector. But the goat flourishes in the scrub and the mountains, and goat cheeses are surprisingly versatile.

The Chief’s quarters on board a sub are known as the Goat Locker, said to date back to the days when livestock were carried on board and when one particular goat became the mascot on the US sub New York

only vestiges left in Mr L. Prosser of his mighty ancestry were a pronounced stoutness about the tum and a predilection for little fur hats.