Italian, Sheep milk, Hard texture cheese

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Your price: € 11,83

Canestrato Pugliese D.O.P. is a cylindrical uncooked hard gourmet cheese made from full cream sheep's milk and ripened over a period of 2 to 12 months. The name of this gourmet cheese derives from the wicker baskets, canestri, in which the cheese reaches maturation. The wicker baskets are a traditional product of the Puglia area. During the aging process the rind of the Canestrato Pugliese is treated with olive oil and sometimes with wine vinegar, resulting in a dark yellow colored rind. The paste is firm with very small eyes. The cheese is excellent for grating over a variety of pasta dishes. The Pecorino Romano is similar, but sharper and saltier flavor....

Fiore Sardo

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Fiore Sardo is a cheese of very ancient origins that predates the Roman conquest of Sardinia. Fiore Sardo is older than Pecorino Romano. Fiore Sardo enjoyed great popularity in the nineteenth century when it was the only cheese to be exported from the island. It was particularly sought after by merchants in Naples and Genoa where it was used in the preparation of pesto. It is an uncooked hard cheese made from fresh whole sheep's milk. The cheese ripened in moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The rind varies from deep yellow to dark brown in colour ...

Pecorino Romano

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Pecorino Romano is rubbed with oil and wood ash. Fresco or young cheeses usually have a very white paste which can be quite crumbly in texture. The paste darkens and hardens as the cheese matures. Really mature Pecorino can be very hard with casein crystals. In the hills of central and southern Italy, cows are rare. Instead ewe's milk is used to make hard compact cheeses which are generally known as Pecorino. Each region has its own type. Pecorino may be sold fresh, medium, or mature, and the rind tends to vary in color depending on the whim of the producer. Aromas and flavors, too, change as the cheese matures. The young cheese can be quite mild with just a light touch of lemon, where...

Pecorino Sardo Matured

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Pecorino Sardo is a relatively recent Sardinian cousin of the ancient roman version. Produced on the wild and beautiful island of Sardinia in the Mediterranean Sea, The matured version of the Pecorino Sardo can be spicier than Pecorino Romano, depending on how long each of them is aged. Pecorino Sardo is a traditional cylindrical, semi-cooked hard gourmet cheese made from whole sheep's milk. This matured cheese is the ripened version and is harder than the sweet soft Sardo dolce and is aged for 2 to 12 months. The rind has a straw-yellow rind that may become brown as it matures. The body is firm and presents only a few scattered eyes. The matured Pecorino Sardo becomes harder during a...

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