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(3 Customer Reviews)
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Mannoni Imported Pecorino Romano - 3lb. Wedge
By: Mannoni
Our price:
- Aromatic and sharp in taste
- Aged 8 - 12 months
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Product Description
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.
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Pecorino Romano by Zerto (1 Pound) by igourmet.com
By: igourmet
Our price:
- 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
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Product Description
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.
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Argentine Sardo (8 ounces) by igourmet.com
By: igourmet
Our price:
- A grating cheese with a distinctive taste
- Grate over pasta, rice, soup or steamed vegetables
- Shave thinly over salads or enchiladas
- Made from pasteurized milk
- Imported from Argentina
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Product Description
While this cow's milk cheese from Argentina cheese borrows its name from a Sardinian sheep's milk cheese, it has truly made a name for itself. Argentine Sardo is a hard, sharp, salty grating cheese that enhances any pasta dish, adds flavor to a hearty soup or livens up your favorite medley of steamed vegetables.
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Academia Pecorino Dolce
By: Academia Barilla
Our price:
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Product Description
This cheese originated in Sardinia. Academia Pecorino Dolce has a fresh milky aroma. This cheese is white colored and slightly firm. We recommend this cheese be enjoyed as a second course or pear with grapes, pears or fresh vegetables such as Fennel, chicory or artichoke hearts. It can also be used to add more flavor to meat rolls, rustic savory pies and typical dishes of Sardinian cuisine. Wines to combine with Pecorino Dolce are: Vermentino di Gallura, Vermentino di Sardegna and Monica di Sardegna.
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BelGioioso Pecorino Romano Gourmet Cheese Imported From Italy
By: BelGioioso Cheese
Our price:
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Product Description
BelGioioso Imported Pecorino Romano is one of the most popular grating cheeses. Made from sheep's milk, it has a sharp, piquant flavor. Each piece is hand selected in Italy in order to bring you the quality and authentic flavors you are accustomed to.
Aged a minimum of 5 months.
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Pecorino Toscano (8 ounces) by igourmet.com
By: igourmet
Our price:
- Smooth flavor and texture
- An integral part of any Italian cheese assortment
- Pair with a Tuscan red wine
- Made from pure sheep's milk
- Imported from Tuscany, Italy
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Product Description
Unlike our other Pecorino's, this one is not aged. Pecorino Toscano is a young 100% sheep's milk cheese, only about 40 days old when it arrives on our shores. Because it is a young cheese it is somewhat discreet, almost shy. As the cheese first hits your tongue, you detect a hint of Tuscan herbs, grass and wildflowers. The aftertaste it leaves on your palate is a wonderfully complex flavor that is hard to describe but easy to enjoy. Authentic Pecorino Toscano is name-controlled by the Italian Government, meaning that in order for a cheese to bear the name it must be made to exact specifications and only in defined locales. This one is truly a special item. Made from pasteurized ewe's milk.
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Genuine Pecorino Romano 2 lb
By: Pastacheese
Our price:
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Product Description
Genuine Pecorino Romano is a sheep's milk Italian cheese which may be grated or eaten straight from the block. Genuine Pecorino Romano is less salty and is aged 9 months.
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Pecorino Toscano Fresco From Tuscany 1lb
By: Pastacheese
Our price:
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Product Description
Pecorino Fresco Toscano is a typical(Italian Cheese),the perfect D.O.P. 30 days old, sweet sheep's milk Pecorino fresco is a table cheese that has been found and appreciated for its quality.
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Bitto Formaggio
By: Bitto
Our price:
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Product Description
Bitto cheese is made from whole cow's milk to which no more than 10 percent of goat's milk is added. Bitto is a cylindrical, semi-cooked, semi-hard cheese with a straw-yellow rind and a paste that varies in colour from white to straw yellow depending on how long it has aged. The addition of goat's milk accentuates the distinctive aroma of Bitto.
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(1 Customer Reviews)
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Pecorino Toscano Through The Ages (1.5 Pound) by igourmet.com
By: igourmet
Our price:
- Assortment of Pecorino that differ through the ages
- Pecorino Toscano, ReNero Pecorino Stagionato and Oro Antico Riserva
- Compare and contrast
- Makes a great gift
- Please note that any item temporarily out of stock will be substituted with a similar item of equal value
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Product Description
This assortment compares and contrasts three Pecorino Toscano varieties which differ only by age. It is said that cheese has three main ingredients: milk, salt and time. By sampling these three Pecorino Toscanos, you can taste for yourself the importance of that third ingredient. The fresh variety is aged for only 30 days, giving the cheese a mild, sweet character. The middle variety has been aged for 3 months, giving it more bite but retaining some creaminess and innocence. The most aged variety is called Oro Antico Reserva, which has been aged for 6 months. This may not seem like a long time, but for a small cheese like Pecorino Toscano (its wheels are only 5 pounds each) the aging process moves quickly. Oro Antico is firm textured and quite sharp and complex, especially when compared to its younger siblings.
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Locatelli Pecorino Romano (1 Pound) by igourmet.com
By: igourmet
Our price:
- A world famous grating cheese
- 100% pure sheep's milk
- Imported from Italy
- Sharp and tangy
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Product Description
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 whose production is overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the US is Locatelli. Aged for a minimum of 9 months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups and salads. As a dessert, serve it chunked, drizzled with honey and paired with ripe pears.
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Selection of Sheep's Milk Cheeses (1.5 Pound) by igourmet.com
By: igourmet
Our price:
- Assortment of three cheeses made from sheep's milk
- ReNero (Italy), Agour (France), Malagon with Rosemary (Spain)
- contains twice as much butterfat as cow's milk
- makes a great gift
- Please note that any item temporarily out of stock will be substituted with a similar item of equal value
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Product Description
We have put together a memorable selection of three fine sheep's milk cheeses. Or, for the linguists out there - ewe's milk cheeses. Whatever you call them, they are certainly delicious. The pure delight we derive from eating sheep's milk cheese comes from the fact that sheep's milk contains twice as much butterfat as cow's milk. It is the butterfat that gives a cheese its creamy goodness. Here are the selections in this assortment: Pecorino ReNero - From Tuscany, ReNero comes to us in a five-pound wheel coated in dried grape skins. Although no grape flavor gets into the cheese, the skins trap the moisture during the three-month aging process, creating a supple yet tangy effect. Agour Ossau-Iraty - Imported from the French Pyrenees, Agour is aged for a minimum of 6 months, giving it a quality and complexity rarely seen. A slightly dry texture gives way to a creamy, buttery quality in the mouth, and the flavors hint at both herbs and fruit, with slightly nutty undertones. Malagon with Rosemary - A specialty from the La Mancha region of Spain, this Manchego-type cheese is covered in fragrant rosemary. The rosemary impregnates the cheese with an unmistakable herb flavor that perfectly complements the nutty sweetness of the Manchego.
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Academia Spreadable Cheese w/ Parmigiano Reggiano
By: Academia Barilla
Our price:
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Product Description
Delicate notes of milk, yogurt and honey. A new way to experience Parmigiano Reggiano. A product approved by the Parmigiano Reggiano Consortium in Emilia-Romagno, Italy.
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(2 Customer Reviews)
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P'tit Basque (1.3 Pound) by igourmet.com
By: igourmet
Our price:
- Sweet, soft and delicate with a nutty finish
- You'll never go back to cow's milk cheeses again
- Pair with a medium-bodied red wine
- Made from sheep's milk
- Imported from France
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Product Description
This semi-soft sheeps milk cheese is handmade in the French Pyrenees. The Pyrenees Mountain range, a natural border that divides France and Spain, is populated by the Basques, a people who have their own customs and language. Although the Basques live on both sides of the border, they produce this cheese on the French side. Amidst the breath taking, rolling mountains of the Pyrenees, vast pastures stretch as far as the eye can see, providing fertile grazing for milk-producing sheep. P'tit Basque, made from pure sheep's milk, has a rather dry texture and an earthy, nutty flavor. It comes to us in a whole, uncut cylinder, offering a beautiful presentation as well as a lovely taste. ยท Made from pasteurized Sheeps Milk
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Cacio di Fossa (8 Ounce) by igourmet.com
By: igourmet
Our price:
- Made from pasteurized sheep's milk
- Imported from Italy
- Millenium Cheese of Italy
- excellent as a table cheese
- grate over pasta and risotto
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Product Description
Hailed as the "Millenium Cheese of Italy," Cacio di Fossa literally means "cheese of the pit." During the wars between Charles VIII of France and Ferdinand of Naples the inhabitants of Sogliano al Rubicone would hide their cheese in underground fossas. This tradition carries on according to a special and somewhat complicated ritual. In mid-August, before each cheese is tied in a burlap sack and placed in fossas dug in the porous ground (tufo), they are disinfected with fire and lined with hay. The fossas are flask shaped, about 3 meters deep and 2 meters wide. Each sack is marked with the owners name and stacked in layers on planks of wood and separated by sand. They are packed close together so no air can get in. The fossa is then hermetically sealed. Over the months they have undergone a total re-fermentation losing practically all the whey. On November 16th this revered cheese is harvested during the holiday of Santa Caterina. The cheese is pulled from the ground, cleaned, wrapped in its characteristic rustic brown paper, secured with a string and sold during the festivities by some, while others jealously cling to their formaggio. Fossa has an intense and somewhat piquant flavor that makes it excellent as a table cheese with fresh fruit and honey, or grated over pasta or risotto.
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Pecorino Antico Mugello (8 ounces) by igourmet.com
By: igourmet
Our price:
- Smooth flavor and texture
- Makes a great gift
- Pair with a Tuscan red wine
- Made from pure sheep's milk
- Imported from Tuscany, Italy
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Product Description
Also from Il Forteto, Pecorino Antico Mugello is a sheep's milk cheese aged for over six months. The crust is red from having been treated with a tomato concentrate, lending a hint of berry sweetness to the cheese. Beneath the edible rind lies a straw-colored interior full of natural energy. Special enzymes in the milk and its long aging process contribute to Antico Mugello's crackling, powerful flavor and delicate perfume. Made from pasteurized ewe's milk.
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Pecorino Grand Old Man (8 Ounce) by igourmet.com
By: igourmet
Our price:
- Pecorino "Grand Old Man" comes from the small Renaissance town of Pienza, north of Sienna
- For over 50 years the Putzulu family has been making pecorinos in Pienza
- Aged for over 15 months
- Has a full, rich nutty and fruity flavor
- Perfect for grating over pastas, shaved over salads or for dessert with honey drizzled on top
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Product Description
Pecorino "Grand Old Man" comes from the small Renaissance town of Pienza, north of Sienna. Pienza overlooks the Orcia River valley. This area of Tuscany is famous for its pecorinos. In fact, each year in September, the locals celebrate Festa del Cacio, a pecorino cheese festival. For over 50 years the Putzulu family has been making pecorinos in Pienza. Their "Grand Old Man" is based on their grandfather's recipe. Aged for over 15 months, this outstanding pecorino develops a full, rich nutty and fruity flavor. The aged, crumbly texture makes it perfect for grating on pastas and risottos, shaved onto salads, or for dessert with Tuscan acacia honey drizzled on top, but we think it is just perfect on its own. Made from pasteurized sheep's milk. Photo depicts whole 12 lb. form of cheese. 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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Acacio di Bosco tartufo
By: Pastacheese
Our price:
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Product Description
From a friable and slightly sour paste. The long maturation balances the taste of pecorino with the strong taste of truffle. A well marked cheesee and harmonious in taste.
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Acad. Barilla Pecorino Sardo, Truffles & Porcini Spreadable Cheese - 4.4oz.
By: Academia Barilla
Our price:
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Product Description
Academia Barilla is proud to present a new way to experience Pecorino cheese combined with the true flavors of Italy; Sardinian P.D.O. cheese, prestigious spring time Bianchetto white truffles and porcini mushrooms from Tuscany. With an aroma of delicate fresh milk and cream with the intense undertones of Truffles and Porcini mushrooms, this will quickly become an ideal solution for quick and easy dishes. Ideal sauce to prepare Italian Rice and Pasta dishes, also perfect spread on crackers and sandwiches or melted on vegetables and grilled meats.
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Academia Barilla Pecorino Dolce - 1lb. wedge
By: Academia Barilla
Our price:
- made from sheep's milk obtained from the internal hillsides on the island of Sardinia
- characterized by its wonderful aroma, texture and bouquet.
- Aged for 60 days
- Flavor: Aromas of milk, butter and honey.
- Taste: Fresh milk, skimmed yogurt, hay and white flowers.
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Product Description
Academia Barilla Pecorino Dolce is made from sheep's milk obtained from the internal hillsides on the island of Sardinia. It is characterized by its wonderful aroma, texture and bouquet. Aged for 60 days, it maintains all the flavors of the sweet, fresh milk used in production. This cheese can be enjoyed as a second course, cut into thin strings and combined with grapes, pears or fresh vegetables (fennel, chicory, chicory heart, white turnips, and artichoke hearts). It can be used to add more flavor to meat rolls, rustic savory pies and typical dishes of Sardinian cuisine. Flavor: Aromas of milk, butter and honey. Taste: Fresh milk, skimmed yogurt, hay and white flowers. Texture: Pale curd, soft but compact, with tiny, round crystals.
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Academia Barilla Pecorino Toscana D.O.P. - 1lb. Wedge
By: Academia Barilla
Our price:
- Academia Barilla Pecorino Toscana is produced in the heart of Tuscany's Maremma region
- This pecorino blossoms under the hands of the local artisan cheese makers
- aged for 4 to 6 months
- Product of Italy
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Product Description
Academia Barilla Pecorino Toscana is produced in the heart of Tuscany's Maremma region, between the salty sea winds and the bitter herbal aromas of the Apennines. This pecorino blossoms under the hands of the local artisan cheese makers. It is aged for 4 to 6 months. One of the very few cheeses granted the right to carry the Protected Designation of Origin distinction, it is made from milk collected and processed in a strictly delimited geographic area. Aroma and flavor: Robust, delightful, with a bouquet of precious aromas; Notes of wild flowers and fresh herbs, subtle and elegant. Texture: medium-soft and compact, remains surprisingly fresh for long periods of time thanks to natural effects of aging and the aid of vacuum packaging. Serving suggestions: Although it provides a genuine culinary experience eaten alone, its refined spicy flavors can be best brought out by sweet condiments such as honey, aromatic jams and jellies made from Brunello wine.
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Academia Barilla Sardinia Pecorino Gran Cru - 1lb. Wedge
By: Academia Barilla
Our price:
- Fragrant, with notes of herbs and wild Sardinian flowers.
- It is sweet, delicate, with bouquet of fresh sheep milk and meadow herbs.
- Texture: medium-firm, it makes both cubes and juicy flakes.
- perfect when eaten alone, or it can be complemented by a drop of aromatic honey
- Product of Italy
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Product Description
The Gran Cru is a newcomer on the scene building on a long tradition of Sardinian pecorinos. Its exquisite taste comes from a combination of three elements: the richness of Sardinian sheep's milk, production process based on the Parmigiano method, and 20 months of aging (a typical pecorino is aged 4 to 6 months). The use of the Parmigiano maturation method better preserves and accentuates the characteristic flavors of Sardinian milk. Featuring a noble structure and firm texture, it surprises by the complexity of its aromas and the sweet undertones of fresh milk. Aroma and flavor: Fragrant, with notes of herbs and wild Sardinian flowers. It is sweet, delicate, with bouquet of fresh sheep milk and meadow herbs. Texture: medium-firm, it makes both cubes and juicy flakes. Serving suggestions The Gran Cru is perfect when eaten alone, or it can be complemented by a drop of aromatic honey or a glass of robust red wine.
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Amarelo (8 Ounce) by igourmet.com
By: igourmet
Our price:
- A handmade specialty from the Portuguese countryside
- Wickedly flavorful
- Goes with big wines
- Made from unpasteurized sheep's milk
- Imported from Portugal
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Product Description
Amarelo is an unpasteurized sheeps milk cheese from Portugal. The flavor of this artisan cheese reflects its homeland. It is rugged and rustic, and has a touch of the saltiness of the sea, as does much of Portugals cuisine. Not a cheese for the faint of heart, Amarelo has a pungent aroma and a forceful flavor. For all of its punch however, the cheese leaves a pleasant sensation in its wake. The grassy overtones of the sheeps milk develop as they linger, leaving you torn between satisfaction and the desire to take another bite.
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Antico Mugello Pecorino Cheese
By: U/A
Our price:
- A pecorino from Tuscany
- Hard, concentrated and rich in sheep flavor
- The rind has been washed with a tomato solution
- 1/2 wheel
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Product Description
What sets this cheese apart from other Tuscan pecorinos is the fact that the rind has been washed with a tomato solution, which not only intensifies the flavor, but also creates a seductive orange rind. Inside, Antico Mugello is hard, concentrated and rich in Tuscan sheep flavor. Perfect for sophisticated cheese boards. Recommended with Aged Chianti Classicos, Borolos or Brunellos. Approximate Net Weight: 1 lb. (1/2 wheel)
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Baked Ricotta 3lb
By: Pastacheese
Our price:
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Product Description
Baked Ricotta process from a small producer artisan style can be serve as an antipasto or after dinner taste complimented with espresso coffee.
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Basilio (Pecorino al Basilico) (8 Ounce) by igourmet.com
By: igourmet
Our price:
- Basil, extra virgin olive oil, and pecorino cheese make up Basilio
- Basil and extra virgin olive oil are rubbed on the rind
- Creates an excellent pesto flavor
- Made from pasteurized sheep's milk
- Is cut and wrapped by the half pound
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Product Description
Basil, extra virgin olive oil and Pecorino cheese are synonymous with Italian cuisine. The Tuscan cooperative known as Il Forteto in Mugello (near Florence) has married these flavors to create a new cheese Basilio. The mixture of a marked taste of basil and extra virgin olive oil rubbed on the rind combined with the softness of their perfect pecorinos allows the tradition of Pesto to have a new harmony of taste. Made from pasteurized sheep's milk. Photo depicts whole 8 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. Aged in basil.
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Bigio (8 Ounce) by igourmet.com
By: igourmet
Our price:
- Hard enough to grate
- Slice thinly and serve with pears
- Pair with any Tuscan red wine
- Made from pasteurized sheep's milk
- Imported from Tuscany, Italy
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Product Description
Bigio is a unique sheep's milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. This method of aging is done to speed the process, according to an old farmer's tradition, and continues today. While ripening under the thick layer of ash, moisture is absorbed, both preventing the formation of mold on the rind and removing acidity, leaving a sweet and tasty pecorino cheese. Bigio is a versatile cheese, hard enough to grate yet excellent served sliced or chunked as well.
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Brinata Mugello Cheese
By: U/A
Our price:
- A Tuscan pecorino
- 20-day old, pure, fresh, sheep's milk
- Soft-ripened with a white, downy rind similar to a Brie
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Product Description
Brinata, a true Tuscan pecorino treasure, is a treat of a lifetime. This 20-day old, pure, fresh, sheep's milk pillow is soft-ripened with a white, downy rind similar to a Brie. Its heavenly texture of resilient sweet cream is unforgettable. Serve it at room temperature with such wines as St. Emilion, good Chiantis and light ports. Net Weight: 2.31 lbs.
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Buffalo Grating Ricotta Cheese
By: Pastacheese
Our price:
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Product Description
From Italy an other complimentary for add to the Pasta, Buffalo Ricotta for Grating.
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