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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]
' 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'.
Moliterno (Lucano: Mulitiernu) is an Italian pasta filata cheese that is produced in a similar manner to caciocavallo and other pasta filata cheeses. [ 1 ] When the cheese is prepared using only sheep milk , it is prepared in a different manner, and is referred to as pecorino moliterno or pecorino di moliterno , the latter referring to the ...
The cheese is prepared with full cream, pasteurised ewe's milk, often by farm-based cheese producers. The cheese is ready to be eaten after a maturation period of just twenty days. 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 ...
Carmasciano is a hard cheese that has a brown, hard, wrinkled and unctuous rind. [10] It has a medium to medium-high aroma and can become spicy, though is not typically pungent. [7] It is a natural antioxidant. [8] Carmasciano is eaten as a table cheese and is usually paired with red wine, and the most seasoned wheels are used to season pasta ...
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 ...
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 ...
The pasta is cooked in boiling water salted only moderately, due to the saltiness of the cured meat and the hard cheese. The meat is briefly fried in a pan in its own fat. [ 8 ] A mixture of raw eggs (or yolks), grated cheese, and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish ...