56 results for "Pecorino Romano Bronzetto" between $5.00 and $50.00

The first recorded description of Pecorino Romano dates back to the 1st Century AD, when the agronomist Lucius Moderatus Columella described how to make Pecorino Romano in his �De Re Rustic�. We also know that one ounce of Pecorino Romano was part of the ancient Roman legionaries daily rations.<p>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...

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...

Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses. Today most Pecorino cheese is made in Sardina, Italy. This slightly spicy, sharp, tangy sheep cheese gets increasingly robust with age.

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!

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...

Imported 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. This Imported Pecorino is aged approximately 8 - 12 months.

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.</p><p>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 &quote;Grana&quote; cheeses...

Pecorino is one of the world's oldest cheeses, being, as it was, produced in the early Roman Empire, "Pecorino" denoting sheep's milk and "Romano" being an indication of it's ancient localle of production. This is the favorite grating cheese of southern itally. It is made from raw ewe's 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...

Item Description: Imported from Sardinia, Il Villaggio Pecorino Romano is carefully matured for 8 months to attain its extra-sharp intense, distinct flavor. Even in its grated form, Il Villaggio Pecorino Romano meets the strict guidelines of the P.D.O. In other words, its the real thing.

Pecorino Romano Cheese DOP. PRICE PER 6/lb. Pecorino Romano Cheese DOP is a hard, cooked Gourmet Italian Cheese, produced with whole fresh sheep milk, exclusively from the production area. This Gourmet Cheese may be inoculated with natural cultures of autochthonous milk bacteria and coagulated with creamy lamb rennet. Its rind is thin; ivory or light straw-coloured, occasionally covered with substances for food protection. These may be neutral or black.

The most popular cheese in southern Italy. It is a so flavorful that it is a little too strong for some of our customers, but we absolutely love it! We always make fun of my nephew Mike by teasing him about "adding a little pasta to his cheese"! He really piles it on (I love it too). We top almost anything with it - from pasta to polenta. There is simply nothing quite like this sharp sheep's milk grating cheese. If you haven't tried it, you haven't tasted the soul of southern Italy; robust, hearty...

A garlic lover's alternative to our popular Cheddar & Asiago CheeseCrisps, these cracker-shaped sourdough squares are made with grated Pecorino Romano cheese, crushed garlic and extra creamery butter to give them a slightly more delicate "crunch." Melting Romano CheeseCrisps have been the featured snack in some of New York's finest hotels.

Made with the best European cheeses. When Audrey and I lived in Brooklyn we discovered these unbelievably delicious deli cheese crisps at a local bakery. Savory Pecorino Romano cheese puts you in the mood for a Roman holiday.

Made from mounds of shredded Pecorino Romano cheese, layered between multiple sheets of fresh sourdough, generously seasoned with crushed garlic and a hint of basil, then cut into strips, twisted into shape and baked twice to "...the perfect crunch!" Great with cocktails, your favorite Italian entree or right out of the box for a quick snack. Try them with your favorite dip or spread!

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...