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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'.
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 ...
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
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.
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 ...
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 ...
Calcagno cheese. Calcagno is an Italian type of pecorino cheese prepared using raw sheep's milk and peppercorns. [1] [2] [3] It is a hard cheese that can be grated. [4]In its preparation, peppercorns are added to the curd, the mixture is drained in baskets, salt is added, and the mix is aged for at least three months. [1]