Last year, Saveur magazine wrote about the "secret" society of fans of this hard-to-find Italian premium cheese. Wrote to some friends in the Italian cheese biz to watch for this to mainstream. This summer, it was menued at Scott Conant's new place in NYC, Scarpetta. My sister just had it at the oh-so-hot Crescent Hts restaurant in San Diego. Now it's on the menu on the new mid-priced Italian mall restaurant that just opened at 900 N. Michigan (Frankie's Scalopini). Expect this cheese to continue to mainstream in 2009. Biggest hurdle will be the capacity of the cheese guys to supply.
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