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(5 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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Tartufello Tuscan Cheese - 4 lb wheel
By: SOLP
Our price:
- 1 lb form
- Item is perishable and requires expedited shipping and handling.
- Made from sheep's milk
- Appealing scent and taste
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Product Description
A unique type of cheese made of pure sheep's milk with the addition of black truffle bits. Its taste is pleasantly rich. Tempting for snacks and excellent for finishing a meal. Tartufello is aged for approximately 140 days.
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Imported Pecorino Romano - 1lb. Grated
By: Imported
Our price:
- Aromatic and sharp in taste
- Aged 8 - 12 months
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Product Description
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.
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(1 Customer Reviews)
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Pecorino Cheese Siciliano PrimoSale Cheese 1lb
By: Pastacheese
Our price:
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Product Description
This very young Pecorino Siciliano Sheep's-milk cheese lightly salted cured only 3 months, the curb is placed in woven straw or wire baskets, and when the whey has drained away the cheese takes on the shape and ridged imprint on the basket, This cheese is very well known in Palermo area. Available Plain ,Pistacchio,Peppercorn..
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Pecorino Toscano Fresco Cheese 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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Pecorino Romano by Zerto - Pound Cut (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. - 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 Toscano (8 ounce) 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 sheep's milk.
- Photo depicts whole 4.5 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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Marzolino delle Crete Cheese
By: Pastacheese
Our price:
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Product Description
It is impossible to resist to the Marzolino delle Crete a softcheese made with sheep's milk from Crete Senesi very well known in Florence ad in Siena area since the Renaissance, cosidered the best cheese of the whole peninsula together with Parmiggiano,Excellent if eaten by itself to appreciate the flavor of aromatic herbs to its best,marzolino is delicious in salads with fresh fava beansand a drop of Tuscan extra virgin olive oil, accompanied by a fruity well bodied white wine.
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Locatelli Pecorino Romano-16 Lb Wedge
By: Cheese Express
Our price:
- Romano is a large, oily, cylinder of sharp-as-the-devil, aged sheep's milk cheese - an irreplaceable cheese in the cuisine of southern Italy.
- The intense flavor is considered peppery, very sheepy, and overly salty.
- Romano and the rest of the hard, souther sheep's-milk cheeses customarily used for grating make for rather overwhelming, overpowering eating cheeses.
- Romano is grated over pasta, combined with all manner of vegetables, and nibbled on its own.
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Rossellino Tuscan Cheese - 4 lb wheel
By: SOLP
Our price:
- 4 lb piece
- Imported from Italy
- Milk Type: Sheep
- Texture: Semi-firm
- Item is perishable and requires additional shipping and handling.
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Product Description
Classic tuscan pecorino cheese Pienza il Rossellino can have soft or medium-hard dough according to the ripening degree, with a straw yellow colour, thick with rare eye-like spots. The Rossellino di Pienza pecorino cheese has a peculiar and definite taste. It is produced by Pienza SOLP and it is excellent if served dressed with a bit of extra-virgin oil.
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Chili Pepper Pecorino (8 ounce) by igourmet.com
By: igourmet
Our price:
- An excellent grating cheese
- Spice up your pasta or rice dishes
- Serve it chunked as a snack
- Made from pure sheep's milk
- Imported from Lazio, Italy
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Product Description
Pecorino is the generic name for Italian sheep's milk cheeses. This special pecorino comes dotted with red peperoncino flakes that give it a moderate spiciness that tickles the back of your throat without setting your mouth on fire. The peperoncino is an Italian red chili pepper that is shaped like a finger and about as hot as a jalapeno. Aged for over three months, the cheese has a firm texture that makes it a good candidate for slicing or grating. People who like spicy cheeses like PepperJack might find our Chili Pepper Pecorino to be a sophisticated alternative. It nicely blends the herbaceous flavor of sheep's milk with the spice of Italian chili peppers. - Made from pasteurized sheep's milk.
- Photo depicts whole 4 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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Pecorino Toscano Sheep Cheese (8oz or 1lb)
By: For The Gourmet
Our price:
- Made from Sheep's milk
- Flavor: Semi-Sharp
- Recommended Wine: Soave
- Product of Italy
- Hand cut to order
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Product Description
This aged sheeps milk cheese is produced in Siena, Italy under strict supervision of the Consortium of Pecorino Toscano.ÿ It is aged about 6-9 months and has a firm texture, with aÿrich and nutty flavor.
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Cacio di Bosco Tartufo Cheese
By: Pastacheese
Our price:
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Product Description
Cacio Di Bosco al Tartufo is a Tuscan cheese made from both sheep's and cow's milk. It is studded with tiny specks of truffles and is pure heaven to eat. The long maturation balances the taste of pecorino with the strong taste of truffle, and it has a friable and slightly sour paste. The ingredients blend together superbly, making for a beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep's milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle. It is refreshing as a table cheese and also shreds well to top risotto.
This Italian cheese is made from Pasteurized sheep's milk, rennet, salt, lactic ferments.
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Locatelli Pecorino Romano - Pound Cut (1 pound) by igourmet.com
By: igourmet
Our price:
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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; its production 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 U.S. is Locatelli. Aged for a minimum of nine 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. - Made from pasteurized sheep's milk.
- Photo depicts whole 15 lb. form of cheese.
- 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 Boschetto with Truffle - 1.3 lb
By: IL FORTETO
Our price:
- Approx 1.3 Lb unit
- Item is perishable and requires expedited shipping and handling.
- Made from cow and sheep milk
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Product Description
The harmony between the pronounced flavor of glorious white truffles and the delicate sweetness of the tender cow and sheep's milk paste are just two of the reasons why this cheese was voted one of the best cheeses in the 1998 Cheese Show in France. The shape is round and petite, served in a little basket, and its texture is moist and firm. Use on a cheese board, in a salad or pasta or melted on potatoes. Drink clean, dry Italian wines with this cheese.
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Academia Pecorino Dolce Cheese
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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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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Argentine Sardo (8 ounce) 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
This cow's milk cheese from Argentina borrows its name from a Sardinian sheep's milk cheese. However, it is heartier. Argentine Sardo is a firm, sharp grating cheese that flavors pasta dishes, adds flavor to a hearty soups, and livens up your favorite medley of steamed vegetables. - Made from pasteurized cow's milk.
- Photo depicts whole 6 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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Baked Ricotta Cheese 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 united these flavors in Basilio cheese. Basil and extra virgin olive oil are rubbed on the rind and melded with soft pecorinos to create harmonious pesto flavors. - 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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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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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 up 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. - Made from pasteurized sheep's milk.
- Photo depicts whole 4 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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Bitto Formaggio Cheese
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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Brillo Treviso Cheese
By: La Casearia Affinatori Carpenedo
Our price:
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Product Description
This cheese is made with Pateurized cow's milk, rennet and salt. Brillo Treviso cheese is infused in red local wine from Treviso, Italy.
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Brillo Treviso Cheese 1/6lb piece
By: La Casearia Affinatori Carpenedo
Our price:
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Product Description
This cheese is made with Pateurized cow's milk, rennet and salt. Brillo Treviso cheese is infused in red local wine from Treviso, Italy.
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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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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 three meters deep and two 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 it's 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. - Made from pasteurized sheep's milk.
- Photo depicts whole 4 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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Canestrato Pugliese (8 ounce) by igourmet.com
By: igourmet
Our price:
- A very rare specialty item everywhere but Southern Italy
- Named for the baskets in which the cheese ripens
- Baskets are made from Apulian reeds that lend a sweet taste to the cheese
- Made from rich, full ewe's milk
- Imported from Italy
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Product Description
Canestrato Pugliese owes its name to the baskets in which this sheep's milk cheese from Puglia is set to ripen. Baskets are among the most typical products of Apulian artisans, along with terracota and woodwork. Made from the Apulian reed, which lends a sweet taste to the cheese, the basket is an integral part of the manufacturing of this respected cheese. The basket produces this cheese's signature crinkled rind as well. The ewes that are milked to produce Canestrato Pugliese are only allowed to graze on Apulian green grasses. They are milked twice per day, so that the milk retains its micro-elements and has a richer, fuller flavor. Well-known in Southern Italy, Canestrato Pugliese is a very rare specialty item anywhere else in the world. - Made from pasteurized sheep's milk.
- Whole form is 32 pounds.
- 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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Conciato Alla Pepe Nero
By: Mondo Food
Our price:
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Product Description
Made from sheep's milk and aged for 6 months, this pecorino is certainly firm enough to grate but is also great as a table cheese. Conciato al Pepe Nero translates to "dressed in black pepper" and is the perfect description for this fine selection.
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