Pecorino….just a dry, salty sheep milk cheese….wrong! Pecorino, which means sheep in Italian, comes in an incredible variety of shapes, textures, ages, and sizes. Greg will combine the regions of Tuscany, Campania, and Abruzzo, to give you a full breadth tour of what the term pecorino has to offer. A tasting menu paired with rich, full bodied Italian wines. Come learn why sheep milk is such a magical liquid. Greg Blais is one of the main cheese mongers at Eataly in Manhattan. He has taught courses at the Artisanal Cheese Center and Eataly as well as being a judge at the ACS Conference in Washington D.C. 2001. He also served as the lone American Judge in the first Concorso Nazionale dei formaggi a latte crudo.