@nomnomclevergoat's Review of Palmina By Puglia - Palm Springs, CA

This right here is our pecorino wheel cheese. We have this one aged at 53 months. The richer and heavier it is, it gives it more of a richer flavor taste. And this as well, we love. We want it very cheesy and creamy. To make it very creamy, we're going to add a little bit of some pasteurized yolk. But what I already did is actually I mixed it with some pecorino. The reason why I mixed the pecorino in the guanjara too the yolk is that because when we put in the al dente hot pasta in here it doesn't scramble the yolk it said that the pasta will actually melt the cheese first before the yolk so it gives you time no i know i had that before. I like to use the guanciale pan into the pasta when it's cooking. You can have to pass more flavor to it. Here we go. We should be okay. I was gonna say, is the smoke going to go off? Okay. Only three? Okay. the flavor together.