So, I just got back from the most awesome cheese shop in the world. I picked up a nice, light chevre for the salad for dinner tomorrow night, but I wanted some cheese for pasta tonight. My boyfriend insisted that taleggio - the first cheese the guy at the counter recommended when I told him I wanted a nice melty cheese for pasta - was the cheese used in my FAVORITE pasta of all time, but I just found out it was brie. This stuff (the taleggio) is super gooey, sticks to your fingers, and I just can't imagine how well it would work out blended in to a cream sauce. Have you ever cooked with taleggio? What would you recommend I use it for? Would it work out well in a cream sauce for pasta? What about adding it to marinara?
Also, can you discuss what your favorite cheese is and why?