Add your company website/link
to this blog page for only $40 Purchase now!Continue
A unique and delicious cheese with a Mediterranean flavour. Roma, Lazio, and Tuscany are all known for their versions of this whey-aged, hard, and semi-firm cow’s milk cheese.
Italian Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of 100% sheep's milk. The Italian word pecora, from which the name derives, means sheep. Pecorino Romano is considered the world’s finest grating cheese, hand-crafted from 100% pure sheep’s milk. Longer lasting than Grana or Parmigiano - a good choice for people who will not be consuming it quickly. Excellent with Honey and jams cut into finer pieces and served on an Antipasto or Charcuterie Plate. When ordering from Frank and Sal Cheese is Vacuum packed for its journey placed in a cooler with ice (Dry Ice in Summer and sometimes winter depending on your location). All our cheese is cut fresh from the wheel daily!
Pecorino Romano is often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive aromatic and pleasantly sharp, very salty flavour led to it being preferred for some Italian pasta dishes with highly flavoured sauces, especially those of Roman origin, such as bucatini all'amatriciana, spaghetti alla carbonara, and spaghetti cacio e pepe (of which it is a main ingredient). The sharpness depends on the period of maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. Most pecorino cheeses are classified as grana and are granular, hard and sharply flavored.
For many people who see their favorite chef grating salty slivers of it over a plate of perfectly cooked pasta or a New Haven-style pizza, pecorino cheese has become almost interchangeable with Parmesan. There is so much more to this beautiful, traditionally crafted cheese than just being an alternative garnish, however, and I hope that after reading this, you will not only realize just how much hard work goes into getting pecorino to your table, but you will also be tempted to make it a star ingredient in some of your future culinary endeavors. (Source: www.foodnetwork.com)