Pecorino Romano Cheese
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An aged Italian cheese made from sheep's milk that has a hard yellow to dark brown rind and a yellowish white interior. Cheeses that are made with sheep's milk are always referred to as a Pecorino cheese. Aged Pecorino has a salty, tangier and somewhat more fruity flavor than fresh pecorino. As it ages the flavor intensifies. It is a cheese that can be a good substitute to Parmesan although sharper in flavor, and is considered as a good grating cheese for use in sauces, salads or on pasta.
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Types of Milk | Animal Feed | Geology | Seasons and Weather
Types of Milk
Milk from Animals
Most types of cheese that consumers have become accustomed to seeing on store shelves are produced from the milk of three animals: cows, sheep, and goats.
Cheese Groups | Forms of CheeseUses of Cheese | The Issue of Mold and Crystallization in Cheese
Cheese is a dairy product made from the curds of milk that have been separated from the whey.
A variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.
The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.
A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.
cheese,
An old Norwegian cheese that is produced as a soft, cooked-curd cheese made from cow's milk. Produced with low-fat milk, Pulpost Cheese is made from a skimmed milk that is heated and allowed to curdle naturally, thus the reason this cheese is often referred to as a sour-milk cheese.
Produced in factories throughout Norway and the U.S. this cheese is a traditional cremery cheese made from partially skimmed cow's milk.
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