A delectable new cheese now tempts at our favorite local caseificio (literally, “cheeese-maker” or a place where cheeses are made and sold) : ‘blue di pecorino,” i.e.,their own sheep’s milk Roquefort:
Pino loves that cheese. Not sure you’ll like it? Next time you’re in Assisi, come with me to the caseificio and taste it (as friend Claire did):
We tried a selection of buonissimi cheeses and took home various ones: 
….including of course, that blue di pecorino to highlight this antipasto:
Formaggio e Pere al Forno (“Baked Pears and Cheese”)
Ingredients (for 4 – 6 persons):
1 ripe pear for every 2 persons (I used three large ones today)
1 slice of prosciutto or speck (a northern Italy smoked prosciutto – my choice) for every 2 persons
3/4 c crumbled Roquefort, pecorino blue or Gorgonzola cheese (or another bleu cheese)
3/4 c milk, approximately
3/4 c chopped walnuts
1 small bunch parsley, finely-chopped
Extra virgin olive oil, q b, (“quanto basta” or “as much as you need”)
Pre-heat to 375 F. Peel pears, remove cores and cut into 4 slices, lengthwise.
Roll each pear slice in the prosciutto or speck (which I used today) and place pear slices in a baking dish drizzled with olive oil:
Put in oven at about 375° for 10 minutes. Finely diced parsley and chop walnuts:
Crumble cheese. Warm milk in saucepan, stirring in crumbled cheese until cheese melts and liquidy sauce forms:
Pour creamy mixture over hot pears and garnish with diced parsley and crushed nuts. Serve.
Buon appetito!
Wow! This one really sounds delicious!