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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.

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 variety of cheeses generally made from cow, goat or sheep's milk that are all classified under the Romano name.

Derived from the Italian word meaning nude, this food item is a small dumpling that is common to Florence region of Italy.

A rich creamy cheese made entirely from sheep's milk, which is nicely suited to produce a range of textures, from semi-soft to very firm.

A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

A domestic farmstead type of cheese made from sheep's milk that is formed into 10 pound wheels of cheese.

A Spanish cheese made from sheep's milk, firm in texture with a mild, nutty flavor. The rind is buff, gray or black colored and has a herringbone pattern, which is formed by the mold in which it is aged.

Produced on the Italian island of Sardinia (Sardegna), this cheese is made using a blend of pasteurized cow's and sheep's milk.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.