Pecorino Romano cheese

Pecorino is the name of a variety of hard Italian cheeses made from sheep's milk. The word pecora, from which the name derives, means sheep; pecorino is, grammatically speaking, a diminutive of this word. Most are aged and sharp, although unaged ricotta pecorino is an exception. Pecorino Romano is perhaps the best known type of pecorino outside Italy. Other pecorino cheeses are Pecorino Sardo, Pecorino Siciliano, and Pecorino Toscano. All come in a variety of styles depending on how long they have been matured. The more matured cheeses, referred to as stagionato, are harder and have a stronger flavour. Some varieties may have spices included in the cheese. Download high resolution version (1200x900, 157 KB)Pecorino Romano cheese. ... Download high resolution version (1200x900, 157 KB)Pecorino Romano cheese. ... Cheese is a food made from the curdled milk of cows, goats, sheep, buffalo or other mammals. ... Binomial name Ovis aries Linnaeus, 1758 The domestic sheep (Ovis aries) is the most common species of the sheep genus. ... A glass of cow milk Milk most often means the nutrient liquid produced by the mammary glands of female mammals. ... A diminutive is a formation of a word used to convey a slight degree of the root meaning, smallness of the object named, intimacy, or endearment. ... Categories: Food and drink stubs | Italian cheeses ... Pecorino Sardo is a firm sheeps-milk cheese from Sardinia, Italy. ...

Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive strong, very salty flavour means that it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as penne all'amatriciana. Country of origin Italy Region, town Parma, Reggio Emilia, Modena, Bologna, Mantua Source of milk Cows Pasteurized No Texture Hard Aging time 24 months or more Certification PDO 1992 Parmigiano-Reggiano is a grana, a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and... Parmesan cheese. ... A magnified crystal of a salt (halite/sodium chloride) In chemistry, a salt is any ionic compound composed of positively charged cations and negatively charged anions, so that the product is neutral and without a net charge. ...

See also: List of cheeses Cheese by place of origin: // Africa Egypt Sardo cheese Testouri cheese Mauritania Caravane cheese South Africa Bokmakiri cheese Kwaito cheese Asia China Yunnan Cheese (ru3 lao4) India Paneer Middle East Ackawi cheese Basket cheese Labneh Jibneh Arabieh cheese Kenafa cheese Naboulsi cheese Nepal Yak cheese Europe Austria Affineur Bergkäse...