57 results for "Pecorino Romano" between $2.00 and $50.00

Grated for you convenience. From Sardenia, one of the worlds most important cheeses. Needs no ice for shipping.

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 "Grana" cheeses (Parmigiano Reggiano...

The most famous Pecorino in Italy is name-controlled Pecorino Romano, typically just called Romano. Made in Rome. Only four companies produce genuine Romano. The cheese is very sharp, salty, sheepy and irreplaceable. Grate over pasta, of course!

Naturally Aged 9 months. Made from 100% pure pasteurized sheep's milk, cultures, rennet & salt.

Our Locatelli-brand Pecorino Romano cheese is known for excellence in quality and production. Originating in Latium/Sardinia, pecorino romano is made from pasteurized sheep’s milk, salted over a 2-month period, rubbed with olive oil then aged for 8 to 12 months. This cheese is extremely sharp tasting, for one whose name only means “sheep’s milk cheese.” It is crumbly, most commonly grated over hot pasta, into soups, bread and dough recipes and incorporated into stuffing for meat, fish and poultry...

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 Pecorinos, when it is grated onto hot food, the slivers...

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.

Most famously known as a grating cheese, this name controlled sheep milk cheese comes from the provinces of Lazio and Sardinia. Made from pasteurized sheep milk and aged for at least 8 months, this cheese develops a very hard texture with a salty flavor. A classic ingredient for many Italian pasta dishes, we sell this cheese as a whole chunk to ensure freshness and quality. Because of its salty taste, it is best served with sauces with big flavors, traditionally those from the Roman region in Italy...

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.

"I purchased the Pringles Salt and Vinegar Potato Chips from your company and I am completely satisfied, The purchase was quick and easy and the quality of the product was outstanding, very fresh and crisp. They packed the box and labeled it fragile so I wouldn't receive 14 cans of crumbs, and that I must say was very thoughtful. I will be doing business again with this company. I also wanted to say how quickly I received my purchase. Thanks again for the consideration."

The cheese that is as necessary and useful as air! Just as your lungs need to breathe, your kitchen and your recipes need Pecorino Romano. Don't try going without it!

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. This special Romano, made from milk taken from a dedicated herd of sheep...

The Locatelli family began producing Pecorino Romano over 500 years ago. It is unique in quality and uniformity. It is also made from the finest grade sheep's milk and aged at least nine months. It is spicy and sharp with a dry, granular texture. Romano is a hard table cheese and can be easily shredded for your favorite Italian recipes. A white, solid, hard paste, sheep's milk grating cheese. Has a stronger, sharper taste than the Pecorino Romano. If you like a sharp grating cheese, you will love...

Fulvi Romano A genuine pecorino romano made in the Roman countyside. Made from Sheep's milk Flavor: Hearty Recommended Wine: Soave Product of Italy Hand cut to order Origin: Italy Storage: refrigerate Shelf Life: 2 weeks Availability: Usually ships in one business day Ships From: For The Gourmet Weight: 8 oz Flavor: Fulvi Cheese type: Sheep's milk Wine: Soave

Pecorino is one of the worlds oldest cheeses, being, as it was, produced in the early Roman Empire, Pecorino denoting sheeps milk and Romano being an indication of its ancient localle of production. This is the favorite grating cheese of southern itally. It is made from raw ewes milk, and aged at least 6 months. The granular paste is usually compact, has tiny pores and is white or straw-yellow in color. The crust is smooth and straw-yellow or more or less intense brown in color. The cheese has a...

A hard aged sheep's milk Italian cheese wrapped in leaves,perfect with bread and red wine (and not at all like Pecorino Romano,another Italian sheep cheese most people are familiar with). It is not salty and best enjoyed slivered, with olives on a hot day. A farmhouse sheep's milk cheese from Emilia Romagna that is aged in walnut leaves in ventilated caves to enhance its flavor. Since walnut leaves ripen just twice a year, this Pecorino cheese is available seasonally. Compliments: Foglie di Noci...