AddendumI did not realize until somewhat into preparations that all of the bread was going to be used under the cheese and oil and garlic, so the new batch of bread got started a little late (in truth, a little later then that, as the first biga failed).
For the last little while I have been searching out Paglia-style cheese. I am somewhat hampered by the fact that this is not a D.O.C. cheese, so the constraints are somewhat broad on the manner of making the stuff, and the producers name them all sorts of things. I am equally hampered by that fact that I don't really know what I'm talking about, but I press on. I have not yet found any, but the quest has been worth while: we came home the other day with a siren block of Robiola, smelly even though the stout plastic wrapper. It was warming on the counter through dinner, and now that the bread has cooled from the oven a little we are eating the two together.
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