Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet

Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet Review

Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet

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Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet Feature

• Grating cheese with a bite
• Excellent over pasta, rice or steamed vegetables
• Original wheel is over 60 pounds!
• Made from pure sheep's milk
• Imported from Sardinia, Italy

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 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, which is still made in Lazio, the region surounding Rome.

• Made from pasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Review

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Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Fine addition to salads, antipasta platters, accents to finished dishes
• Serve with bold red wines
• Made with sheep's milk
• Dry, hard and perfect to grate

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 that live just outside the city of Rome, has a grainy, crumbly texture that is much more flavorful than inferior varieties. A little goes a long way. We enjoy it grated into soups, salads, pastas and gratin casseroles. Sprinkle it over fresh vegetables to add that extra zest.

Don't buy Pecorino Romano pre-grated. As a distinguished cheese pundit remarked, "God didn't make cheese in shakers and it was not born grated". We recommend "grate as you go" because flavor is rapidly lost in powdered form. Tightly rewrap the remaining cheese and store in your refrigerator.

• Made from unpasteurized sheep's milk.
• Photo depicts half of a 60 lb. wheel.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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Pecorino Romano by Zerto (8 ounce) by igourmet

Pecorino Romano by Zerto (8 ounce) by igourmet Review

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Pecorino Romano by Zerto (8 ounce) by igourmet Feature

• Imported from Italy
• Italy's oldest cheese, dating back to ancient Roman times
• Made from pasteurized sheep's milk
• Typically aged for one year and used as a grating cheese
• Excellent over pasta, rice or steamed vegetables

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 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.

• Made from pasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Imported Pecorino Romano - 3 Pounds

Imported Pecorino Romano - 3 Pounds Review

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Imported Pecorino Romano - 3 Pounds Feature

• Distinctive imported Pecorino Romano cheese
• Features a taste that is aromatic and pleasantly sharp
• Most often used in Italian pasta dishes
• Strong and salty, a favorite in high flavored sauces
• Offers 3 pounds per package

Our 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 flavor means that it is preferred for some pasta dishes with highly-flavored sauces. The sharpness depends on the period of maturation, which varies. Our imported Pecorino is aged approximately 8 to 12 months.

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