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' Roman pecorino ') is a hard, salty Italian cheese made from sheep's milk, often used for grating over pasta or other dishes. The name pecorino means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano means 'sheep's [cheese] of Rome'.
Ultra-aged Sardinian pecorino cheese. Produced in Sardinia and distributed from Genoa. Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, pecorino romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. [2]
However, it is generally regarded as a hard cheese, frequently used for grating, and to achieve this characteristic hard texture, the cheese should be left alone for at least four months. The cheese usually takes the form of a semi-flattened sphere, typically with a diameter between 15 and 22 cm (5.9 and 8.7 in) and a height between 7 and 11 cm ...
As you might expect, food regulations are much more strict in countries with well-protected heirloom-variety foods (as is the case in countries such as France and Italy), while Europe ...
They have the Italian abbreviation for PDO (DOP) written on the cheese. Prior to 1996 when the PDO system came into operation, many Italian cheeses were regulated under a denominazione di origine (DO) system, which arose out of the 1951 Stresa Conference and was established under the Italian law 125/54.
Preheat oven to 400 degrees F. Place the brussels sprouts on a baking sheet, including the loose leaves. They get nice and crispy when they're roasted.
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Wendy’s. Wendy’s is proud to be the first national fast-food chain to offer fresh mozzarella on its menu.The chain also uses smoked gouda, muenster, blue cheese, asiago, and feta cheese on ...