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Topic: Pecorino Romano cheese

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	CHEESES OF ITALY
		It is a modern cheese from the Lombardy region of Northern Italy.
		Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily.
		Pecorino Romano is larger than most cheeses of this type and must be pressed.
	www.e-rcps.com /pasta/inf/cheese.shtml (1136 words)

	Kitchen Dictionary: Romano cheese
		A hard Italian cheese, Romano is one of the oldest Italian cheeses.
		Caprino Romano is an extremely sharp goat's milk version; and vacchino Romano is a very mild cow's milk cheese.
		Most U.S. Romanos are made of cow's milk or a combination of cow, goat or sheep's milk.
	www.recipezaar.com /library/getentry.zsp?id=496 (237 words)

	Pecorino Romano - Wikipedia, the free encyclopedia
		Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep's milk (the word pecora, from which the name derives, means in fact sheep).
		Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from Sardinia).
		Pecorino Romano cheese is used mostly in Central and Southern Italy.
	en.wikipedia.org /wiki/Pecorino_Romano_cheese (217 words)

	all about Pecorino cheese on The Worldwide Gourmet
		Pecorino is 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.
		As it ages, this cheese becomes a good cheese for grating to be used for baked potatoes, grilled vegetables such as corn on the cob, or for pasta dishes.
		Pecorino cheeses can be a good substitute to Parmesan, although sharper in flavor than Parmesan, all aged varieties are considered to be good grating cheeses for toppings on salads, pasta and vegetable dishes.
	www.theworldwidegourmet.com /cheeses/italian/pecorino.htm (857 words)

	Pecorino Cheese - Glossary - Hormel Foods
		Sharp in flavor, it is a cheese that is thinly sliced or served grated.
		Pecorino Sardo is produced to be eaten as a young cheese or as a matured cheese, very similar in flavor to Pecorino Romano, but milder.
		Pecorino cheeses can be a good substitute to Parmesan, although sharper in flavor than Parmesan, all aged varieties are considered to be good grating cheeses for use in sauces and salads or on pasta.
	www.hormel.com /kitchen/glossary.asp?id=33684 (758 words)

	Pecorino (Site not responding. Last check: 2007-10-09)
		Pecorino is ideal for grating, and, for those who like a full-flavored cheese, it is also a fine table cheese.
		Made of part-skim sheep’s milk, it is one of the oldest of Italian cheeses, already recorded as an exported variety in the 1st century A.D. Although it has been compared to Parmesan, the two cheeses have distinctly different flavors.
		Romano is also produced in the United States, Canada, and other countries, to be used as a grating cheese, and is made from the milk of cows, sheep, or goats.
	www.kroger.com /hn/Food_Guide/Pecorino.htm (332 words)

	Romano cheese - Wikipedia, the free encyclopedia
		Romano cheese is a type of cheese that is known for being very hard, salty and sharp.
		True romano cheese is made from sheep's milk (pecorino romano) or goat's milk (caprino romano), though mass produced versions, as in the United States, are often made from cow's milk (vacchino romano).
		Most of the romano cheeses made in the United States are made from cow's milk or with a mix of cow's milk and either sheep or goat milk.
	en.wikipedia.org /wiki/Romano_cheese (241 words)

	Cheese at MSN Shopping
		More The cheese is of very ancient origin, with many historical references to it in the Roman period; it spread over the centuries to the Latium region although the main source of milk continued to be Sardinia.
		Pecorino is an excellent grating cheese, and also works well as an ingredient because it doesn't melt into strings when it's cooked.
		Pecorino is an excellent source of calcium, and indeed Roman wet nurses were traditionally given Pecorino to enhance their milk.
	shopping.msn.com /results/shp/?bCatId=4734,av=2608-4542199 (352 words)

	Pecorino Romano. Buy your Italian Cheese online.
		Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses.
		As one distinguished cheese pundit remarked, "God didn't make cheese in shakers and it was not born grated." We recommend "Grate as you go" because flavor is rapidly lost in powdered form.
		Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country.
	www.egourmetchef.com /cheese/pecorinoromano.htm (371 words)

	Ciboviaggiando - THE PECORINO ROMANO DOP CHEESE
		Pecorino Romano is produced exclusively in Sardegna, Lazio and in the province of Grosseto in Toscana.
		After the fresh sheep’s milk has been delivered and coagulated, the cylindrical forms of cheese are subjected to a constant temperature and level of humidity for the maturing process.
		Pecorino Romano can be sold as a table cheese after five months, while it can be sold as a grating cheese after eight months.
	www.ciboviaggiando.it /genitin.asp?lan=E&iti=100011 (543 words)

	The Trademark Blog: Know Your Cheese Names: PECORINO ROMANO
		Pecorino Romano, literally 'sheep's milk from Rome,' is one of the more popular grating cheeses in the world.
		Eaten by Romulus himself, PECORINO ROMANO is a Protected Designation of Origin in Europe and a Certification Mark in the U.S., where the Pecorino Romano consortium certifes that the cheese must conform to the following:
		Use of the term "PECORINO ROMANO" on cheese that does not meet all of the aforesaid requirements is punishable in Italy by fine or imprisonment.
	www.schwimmerlegal.com /2003/05/know_your_chees.html (244 words)

	Ingredients : Pecorino-Romano Cheese
		It is an aged sheep's milk cheese that is made using lamb rennet.
		It is a hard cheese (not quite as hard as parmesan) and grates well.
		Most American Romano cheese is made with cow's milk and, as with many parmesans made in the U.S., is an inferior product.
	www.drgourmet.com /ingredients/cheese-pecorino.shtml (98 words)

	History about Locatelli Romano Cheese (Site not responding. Last check: 2007-10-09)
		Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent.
		Pecorino Romano is a name protected (DOC) cheese whose production is overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano.
		Aged for a minimum of 9 months, this cheese is hard and dense; strong and sharp in flavor.
	www.locatellicheese.com /historyoflocatellicheese.htm (170 words)

	Chicken Parmigiana \| Pasta, Rice & Grains \| Main Courses \| Recipes \| Williams-Sonoma
		This easy-to-prepare dish relies on a jarred pasta sauce enriched with pecorino romano cheese.
		An aged Italian cheese, it is made from sheep’s milk and has a pleasantly salty taste.
		Bake until the cheese is melted and bubbling, 10 to 12 minutes.
	www.williams-sonoma.com /prod/R101210.jsp (246 words)

	Romano Cheese Rolls
		In a small bowl, combine the yeast in 1-1/4 cups of very warm water, and let it proof for 5 minutes or until it is foamy.
		In a large bowl whisk together 3-1/2 cups of the flour, the salt and the romano.
		You can use parmesan cheese instead of the romano cheese.
	www.globalgourmet.com /food/pasta/1299/rolls.html (205 words)

	Pecorino Romano Cheese - Shopping.com
		The cheese is of very ancient origin, with many historical references to it in the R...
		Grating cheese with a bite Excellent over pasta, rice or steamed vegetables Original wheel is over...
		Sweeter and lighter than Pecorino Romano Serve as a table cheese Pairs perfectly with Chianti...
	www.shopping.com /xGS-Pecorino_Romano_Cheese (511 words)

	Robbie Dawg Dog Treats
		These crunchy, 1 1/4" long bone-shaped biscuits combine four cheeses--organic cheddar, romano, organic jack and organic colby with organic brown rice flour and organic oat flour.
		Ingredients: Organic brown rice flour, organic oat flour, organic cheddar cheese, romano cheese, organic jack cheese, organic colby cheese, canola oil.
		Ingredients: Organic brown rice flour, organic oat flour, free-range italian turkey sausage, romano cheese, organic free-range chicken broth, fresh organic garlic, organic virgin olive oil, canola oil.
	www.sitstay.com /store/edibles/treats7.shtml (504 words)

	recipe book
		Split 12oz focaccia in half and coat each half with cheese mix and broccoli mix and put together top finished pie with a little more mozzarella cheese and bake at 350 degrees for about 12-15 minutes.
		Heat oil in sauté pan, dredge eggplant in flour seasoned with salt and pepper, sauté eggplant till golden on both sides and drain on paper.
		romano, salt and pepper, garlic powder, parsley, cream, julienned fresh basil and mozzarella in bowl and reserve in refrigerator.
	members.cox.net /focaccia_king/r_book.htm (1444 words)

	arthur schuman inc.- recipe archive (Site not responding. Last check: 2007-10-09)
		Stir in mozzarella cheese, 1/2 cup grated Cello Grana Padano cheese, the onion, basil, oregano and pepper.
		Repeat with 1/4 of the cheese sauce, 3 or 4 noodles and the remaining cottage cheese.
		Top with chicken, spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce.
	www.arthurschuman.com /arcentre.html (355 words)

	Pecorino Romano Cheese - Ingredients, Substitutions and Equivalents
		It is straw-white in color and has a sharper flavor than the other cheeses listed here.
		Although it is sometimes referred to as "Locatelli" Locatelli is a brand name of Pecorino Romano.
		Broccoli Rabe With Garlic And Pecorino Romano Cheese
	www.gourmetsleuth.com /equivalents_substitutions.asp?index=P&tid=2074 (228 words)

	Pecorino Cheese Romano Aged Toscano Young aged 30 days (Site not responding. Last check: 2007-10-09)
		Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk.
		Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano.
		Its distinctive strong, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes the highly-flavoured sauces, especially those of Roman origin, such as Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany), and, Pecorino Sardo (from Sardinia).
	www.wallywine.com /m-1851-pecorino-cheese.aspx (133 words)

	Pecorino Romano
		Although there are younger versions of this cheese, Pecorino Romano is typically aged for about a year if it is to be used as a grating cheese.
		This Pecorino Romano (and most Pecorino Romano made today) is made in Sardinia.
		Mainly a grating cheese, pecorino is an integral part of many Roman dishes, especially those that include tomatoes, potatoes, peppers, artichokes, broccoli rabe and wild greens.
	www.agferrari.com /index.php/item/item/1202 (156 words)

	Capriflavors :: Pecorino Romano :: Italian Cheese :: Fine Italian Foods (Site not responding. Last check: 2007-10-09)
		It is difficult to find any other cheese with as many winning qualities as Pecorino Romano.
		Its taste is so pleasantly appetizing with the ability to give that "all natural" extra pinch of flavor to all your Italian dishes.
		Pecorino Romano fits perfectly into any diet and is an ideal ingredient in modern nutrition, particularly suitable for children, athletes and the elderly.
	www.capriflavors.com /romano.php (151 words)

	Pasta
		pasta ravioli stuffed with ricotta cheese, served in a light cream tomato sauce.
		Eggs, pancetta, onions, grana padana and pecorino romano cheese in a light cream sauce, tossed with your choice of pasta.
		Penne pasta tossed with meat sauce and baked with grana padana, pecorino romano and mozzarella cheese.
	www.ristorantegrappa.com /pasta.htm (240 words)

	Turtledove Company Pesto
		imported pecorino romano cheese is accented with the sassy taste of fresh
		An exotic medley of Mediterranean olives are combined with fresh garlic, herbs, and pure aged imported pecorino romano cheese.
		A farm fresh blend of basil, garlic, sweet cream butter, and aged imported pecorino romano cheese, accented with the distinctive taste of fresh Mediterranean green olives.
	www.turtledovegourmet.com (1328 words)

	Al Dente Catering Menu
		A light tomato sauce with fresh basil and four cheeses.
		chicken stock, pecorino romano cheese and parmesan cheese.
		and cheeses served in a plum tomato sauce, touch of cream,
	www.aldenteboston.com /aldentecateringmenu.htm (483 words)

	Fiorella's Brick Oven
		Five cheese filled ravioli fried until crisp, served with a side of marinara sauce.
		Imported prosciutto, ham, salami, and provolone cheese over a bed of romaine lettuce, with roasted red and green peppers, artichoke hearts, tomatoes, and cucumbers.
		Fresh basil, mushrooms, and garlic sauteed with strips of chicken in a light plump tomato-basil sauce tossed with penne pasta and pecorino Romano cheese.
	www.gis.net /~taxi/menus/fiorella_menu.html (960 words)

	Pizza Palooza
		Each pizza is unique; some with roasted tomato sauce, some with sliced fresh tomatoes, others with cheese and some "cheeseless".
		Thin-sliced sirloin steak with roasted peppers, caramelized onions, mozzarella cheese, basil, pecorino romano.
		Traditional tomato and cheese pizza made with fresh tomato sauce, extra shredded mozzarella, extra imported Italian Pepperoni, grated Pecorino Romano.
	www.corpcatering.com /menus/palooza_menu.html (1184 words)

	Pizzeria Regina Boston's Bickover Pizza (Thatcher Street Menu)
		Romano cheese, fresh garlic spiced with oregano, fresh cracked fl pepper and spicy
		Pecorino Romano, Mozzarella, fresh basil and Regina’s garlic and oil sauce.
		Mozzarella cheese, fresh basil and Regina’s garlic and oil sauce.
	www.polcaris.com /Regina/menu.htm (400 words)

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