Search results
Results From The WOW.Com Content Network
' 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 ...
Pecorino sardo is an uncooked hard cheese, made from fresh whole sheep's milk curdled using calf's rennet. The mixture is salted and poured into moulds. The mixture is salted and poured into moulds. The dolce weights 1.0-2.3 kilograms, while the maturo weighs 1.7-4.0 kilograms.
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 ...
Red Pecorino is a red Sicilian cheese which was originally developed in Sicily, Italy.In Italian, it is referred to as "Picurinu Rusu".Red Pecorino is made from sheep's milk and Sicilian folate pastes in a technique known as pasta filata which is used in the manufacture of a family of Italian cheeses also known as stretched-curd, pulled-curd, and plastic-curd.
5. Gruyère Cheese. Add Gruyère to your mac and cheese and suddenly things are feeling fancy! This Swiss melter is a classic addition to gourmet-leaning macs, because it melts well and has a ...
Yields: 24-30. Prep Time: 30 mins. Total Time: 1 hour. Ingredients. 2 c. all-purpose flour. 1/4 tsp. kosher salt. 1 c. (2 sticks) salted butter, at room temperature