|
Mannoni Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. The sharpness depends on the period of maturation, which varies. Mannoni Pecorino is aged approximately 8 - 12 months.
|
|
|
Traditionally made in Latium (Rome). By the 19th Century, the demand for Pecorino Romano had become so great that many makers turned to Sardinia to make this cheese. Today, Bronzetto by Sardaformaggi is the most respected and best of the Sardinian-made Romanos. Made in the Northern, more lush part of this Mediterranean island, Bronzetto's flavor relies on fertile land to feed its milk producing ewes. Made only from November to June, the cheese is then dry salted over a period of two months and...
|
|
|
Mannoni Imported Pecorino Romano - 1lb. Grated
Mannoni Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. The sharpness depends on the period of maturation, which varies. Mannoni Pecorino is aged approximately 8 - 12 months.
|
|
|
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen...
|
|
|
Genuine Pecorino Romano 1lb
|
|
|
Pecorino Romano 10 oz Italian Cheese
Pecorino Romano, Sheep's milk hard cheese, 10 oz/285 gr. The cheese is of very ancient origin, with many historical references to it in the Roman period; it spread over the centuries to the Latium region although the main source of milk continued to be Sardinia. Pecorino is an excellent grating cheese, and also works well as an ingredient because it doesn't melt into strings when it's cooked. In its milder renditions it's also a nice addition to a cheese platter or with fruit, especially pears...
|
|
|
Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term 'Genuino' can only be applied to Romano that is made in Lazio. Lopez is one of only four remaining Pecorino Romano Genuino producers...
|
|
|
Pecorino Romano is made from sheep's milk and this one is aged for 24 months making it sharper and more flavorful. Despite its name being used by many to describe other pecorini romani , our name-brand "Locatelli" Romano is the real thing and widely considered the finest label. Practically it's own South Philly food group, this nutty and salty cheese is a requisite topper for your next pasta dish!
|
|
|
100sheeps milk. Italians enjoy romano the way others enjoy cheddar. It is most commonly used as a grating cheese, but if it's full-flavor you seek, may we suggest Pecorino Romano.
|
|
|
Similar to Parmegiano-Reggiano, and often used as a substitution, Pecorino Romano is never a secondary choice. This hard cheese, excellent for grating, is made in Lazio, Italy under strict supervision of a consortium that ensures quality control and processes. Dry-salted by hand, the large wheels get a salting several times, producing a great flavor. The long aging produces the dry and granular texture, and strong taste. Essential for grating over pastas and vegetable dishes, with that characteristic aroma of...
|
|
|
Pecorino Romano, Fulvi ® is made from fat-rich, pure milk local sheep. They age it for a minimum of ten months to develop more flavor. While it's ideal for grating, it is also excellent simply for eating. Great crumbled on salads, or with a bowl of ham and bean soup.
|
|
|
Pecorino Romano Cheese - Grated
Ingredients: Made from Sheep's Milk, Cheese Culture, Salt, Enzymes and Powdered Cellulose Added to Prevent Caking.
|
|
|
Pecorino Romano, Sini Fulvi - 8oz Product ID: 511009Y $5.49 Although Pecorino Romano originated in the countryside outside of Rome, all are made in Sardinia today, except one: Fulvi. This is why it is referred to as "genuine" Pecorino Romano. Sheep milk from the Lazio region goes to dairies in the village of Nepi, where, according to ancient recipe, it is handmade into giant, 65-pound wheels. Pungent and pleasantly briny, it seems to melt on the tongue. Since it is far less hard and dry than Sardinian...
|
|
|
Mannoni Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. Pecorino Romano is most often used on pasta dishes. Its distinctive strong, very salty flavour means that it is preferred for some pasta dishes with highly-flavoured sauces. The sharpness depends on the period of maturation, which varies. Mannoni Pecorino is aged approximately 8 - 12 months.
|
|
|
Pecorino Romano by Zerto
Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant. Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "e;Grana"e; cheeses...
|
|
|
|
|
|
Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino by Lopez, which is still made in Lazio, the region surounding Rome.
|
|
|
One of the oldest and most versatile sheep's milk cheese, Pecorino Romano is the favored grating cheese of southern Italy. With its sharply piquant flavor and its grainy, crumbly texture, Romano is enjoyed grated into pasta, soup, and salad.
|
|
|
45 Pounds (Special Order) This sheep's milk cheese is hard and granular with a sharp and spicy taste. It makes a superb grating cheese. Although it appears throughout Italy, Pecorino Romano is truly at home in the country's southern parts. It can be used on pasta, vegetables, salads, and with bread.
|
|
|
This is Pecorino cheese with black peppercorns. Pecorino Romano, Pepato is given its outside basket ridge texture from the woven basket that it is pressed into. Aged for up words of one year Pecorino Romano, Pepato is a spicy acidic cheese that adds a truly unique flavor to any meal.
|
|
|
8 OZ Artisan Cheese from Italy . Made From cow Milk,firm Texture and Type.
|
|
|
Legend has it that Romulus nurtured himself with Pecorino when he founded Rome. Although there are younger versions of this cheese, Pecorino Romano is typically aged for about a year if it is to be used as a grating cheese. This Pecorino Romano (and most Pecorino Romano made today) is made in Sardinia.
|
|
|
Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term 'Genuino' can only be applied to Romano that is made in Lazio. Lopez is one of only four remaining Pecorino Romano Genuino producers...
|
|
|
|
|
|
Similar to Parmegiano-Reggiano, and often used as a substitution, Pecorino Romano is never a secondary choice. This hard cheese, excellent for grating, is made in Lazio, Italy under strict supervision of a consortium that ensures quality control and processes. Dry-salted by hand, the large wheels get a salting several times, producing a great flavor. The long aging produces the dry and granular texture, and strong taste. Essential for grating over pastas and vegetable dishes, with that characteristic aroma of...
|
|
(US)
