Dinner with Solera basil pesto infused sheep's milk cheese
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PASTEURIZED SHEEP'S MILK, SALT, CALCIUM CHLORIDE, RENNET, CHEESE CULTURES, PRESERVING AGENT: LYSOZYME (FROM EGG WHITES), NATAMYCIN APPLIED TO THE NON EDIBLE RIDE AS A PRESERVATIVE, INFUSION: PESTO (ORIGIN ITALY) - ITALIAN EXTRA VIRGIN OLIVE OIL, BASIL, PARMIGIANO REGGIANO (COW'S MILK, CHEESE CULTURES, SEA SALT, RENNET), PECORINO ROMANO (SHEEP'S MILK, CHEESE CULTURES, SALT, RENNET), PINE NUTS, SALT, GARLIC, SUNFLOWER OIL, ASCORBIC ACID
Solera, cheese, serving 28 GRM, package 5.3 oz. Ingredients as printed on the label.
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Cooks as cheese, milk, pesto. Half of it left? Use up the cheese.