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It’s illegal to sell or buy, but casu marzu, a maggot-infested sheep milk cheese is a revered delicacy on the Italian island of Sardinia. Locals hope their unusual dairy product can shed its ...
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
Pecorino sardo (Sardinian: berveghinu sardu; ' Sardinian ewe's milk cheese ') is a firm cheese from Sardinia made from sheep's milk, specifically from the milk of the local Sarda sheep. [1] It was awarded denominazione d'origine (DO) status in 1991 and granted protected designation of origin (PDO) protection in 1996, the year in which this ...
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]
The classic Roman dish composed of silky eggs, Sardinian sheep's milk cheese, and al dente spaghetti is comfort food + good for the soul + Italian bliss all wrapped around your fork tines. Get the ...
Casu Marzu, native to the Italian island of Sardinia, is essentially a pecorino that is exposed to fly larvae, which expedite the rotting process and leave behind a creamy, stinky, and maggot ...
Casu martzu is a traditional Sardinian sheep milk cheese that contains live insect larvae. Etorki Feta Ossau-Iraty Pag cheese Pecorino romano Telemea Torta del Casar Tzfat cheese Zamorano cheese. Abbaye de Belloc; Abertam cheese; Anari cheese; Anthotyros; Basco-béarnaise; Beenleigh Blue cheese; Beyaz peynir; Brânză de burduf; Brocciu ...
Abbamar – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep's milk [3] Accasciato – Tuscany; (usually mixed) sheep and cow's milk cheese; Acceglio – Piedmont; a fresh cows' milk cheese made in the area of Acceglio (province of Cuneo) [4] Acidino (or formaggio acidino) – Veneto; a goats’ milk cheese [5] Aglino