São Jorge Cacio è Pepe Pasta

for a firm pristine, cheese master and co-owner of toronto’s cheese Boutique, the são Jorge raw milk cheese is the star of this simple pasta dish. I’ll let him describe his recipe: “The cheese brings a great salty, grassy element to the sauce. toasting the peppercorns opens up the flavour of the pepper, which pairs perfectly with the são Jorge cheese. Breadcrumbs lend a nice crunchy element, and the fresh thyme and sorrel add an earthy element to the dish.”

Dried Cavatelli Pasta 300 g

Unsalted Butter 60 g

Freshly Ground

Black Pepper 10 turns of a peppermill

São Jorge Cheese

200 g, finely grated

Heavy Cream 35% 75 ml

Fresh Thyme Leaves picked from 2 stems

Coarse Breadcrumbs toasted, to garnish

Fresh Sorrel to garnish

1 COOK the pasta in a large pot of boiling salted water to 1 minute under the time instructed on the pasta package. Halfway through pasta cooking time, put a large saucepan on the stove on medium heat.

2 ONCE the pasta is cooked, strain and set aside.

3 ADD the butter to the heated pan and swirl gently to coat the pan. Crack 5 turns of pepper into the pan and let toast for about 1 minute.

4 ADD the cream to the pan and when it starts to bubble lightly, add 5 more turns from peppermill.

5 ADD 3/4 of the grated cheese, gently incorporating it into the cream sauce.

6 TURN the heat to medium/low, add the pasta and gently incorporate into the sauce.

7 ADD the thyme leaves and cook for about 3–4 minutes until the sauce has reduced and the pasta is coated nicely.

8 ADD the remaining cheese and stir gently to blend.

9 LET the pasta settle for 1 minute before plating, finishing the dish with the breadcrumbs and a few leaves of sorrel.