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#Pecorino Caggiano  -  Country of Origin: #Italy  Region: #Basilicata  City / Village: Forenza  Type of Milk: Sheep  Cheese Style: Hard  Flavor Profile: Medium-strong For your Holiday visit: www.BedAndBreakfastItalia.com - #BasilicataFood #ItalianFood #Food

#Pecorino Caggiano - Country of Origin: #Italy Region: #Basilicata City / Village: Forenza Type of Milk: Sheep Cheese Style: Hard Flavor Profile: Medium-strong For your Holiday visit: www.BedAndBreakfastItalia.com - #BasilicataFood #ItalianFood #Food

Pecorino Cafone    Country of Origin: Italy  Region: Sardinia  Type of Milk: Sheep  Flavor Profile: Mild

Pecorino Cafone Country of Origin: Italy Region: Sardinia Type of Milk: Sheep Flavor Profile: Mild

Calcagno is an Italian hand-made cheese prepared with ewe's milk on small, local farms on the island of Sardinia. Calcagno is a classic Pecorino with the sweetness and aromatics influenced by the Mediterranean climate. The aging time gives the paste a compact, firm, flaky and smooth texture and instinctively marked rind. Eat this cheese with crusty bread and pair it with young red wine or a sharp dry white wine.

Calcagno is an Italian hand-made cheese prepared with ewe's milk on small, local farms on the island of Sardinia. Calcagno is a classic Pecorino with the sweetness and aromatics influenced by the Mediterranean climate. The aging time gives the paste a compact, firm, flaky and smooth texture and instinctively marked rind. Eat this cheese with crusty bread and pair it with young red wine or a sharp dry white wine.

PECORINO ROMANO D.O.P. Formaggio a pasta grassa, dura, di media e lunga stagionatura. Prodotto dal nome caratteristico che però non identifica la capitale d'Italia ma la storia, in particolare quella dell'esercito dei Romani. È fatto con latte di pecora nelle regioni Lazio e Sardegna, nonché nella provincia di Grosseto, in Toscana. Il periodo di stagionatura è di 5 mesi e, in alcuni casi, nel Lazio, avviene in grotte di tufo Etrusco-Romane. Medio elevata intensità aromatica, sapore salato.

PECORINO ROMANO D.O.P. Formaggio a pasta grassa, dura, di media e lunga stagionatura. Prodotto dal nome caratteristico che però non identifica la capitale d'Italia ma la storia, in particolare quella dell'esercito dei Romani. È fatto con latte di pecora nelle regioni Lazio e Sardegna, nonché nella provincia di Grosseto, in Toscana. Il periodo di stagionatura è di 5 mesi e, in alcuni casi, nel Lazio, avviene in grotte di tufo Etrusco-Romane. Medio elevata intensità aromatica, sapore salato.

CHEESE: Aurora Crotonese Cheese: From Calabria, in southern Italy comes Crotonese, a pure sheep's milk cheese. Crotonese is produced between the months of January and June when sheep's milk is the best and most abundant. Crotonese has that famous pecorino flavor and is both sweet and salty. Like most ewe's milk varieties, its surface is a bit oily due to the natural oils in the milk. Formed in woven molds, the rind takes on a ribbed pattern that makes a nice presentation.

CHEESE: Aurora Crotonese Cheese: From Calabria, in southern Italy comes Crotonese, a pure sheep's milk cheese. Crotonese is produced between the months of January and June when sheep's milk is the best and most abundant. Crotonese has that famous pecorino flavor and is both sweet and salty. Like most ewe's milk varieties, its surface is a bit oily due to the natural oils in the milk. Formed in woven molds, the rind takes on a ribbed pattern that makes a nice presentation.

Scamorza cheese from the Molise region of Italy. Scamorza (Italian pronunciation: [skaˈmɔrttsa]) is an Italian cow's milk cheese, similar to mozzarella. Artisanal cheesemakers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry.

Scamorza cheese from the Molise region of Italy. Scamorza (Italian pronunciation: [skaˈmɔrttsa]) is an Italian cow's milk cheese, similar to mozzarella. Artisanal cheesemakers generally form the cheese into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry.

Moliterno [honey | italian red] (House of Cheese book)

Moliterno [honey | italian red] (House of Cheese book)

Mozzarella:   Country of Origin: Italy (Campania)  Type of milk: Cow or Water Buffalo  Aging: None

Mozzarella: Country of Origin: Italy (Campania) Type of milk: Cow or Water Buffalo Aging: None

Brebis Abbaye de Belloc. [Confiture de Fraise / Terres Dorees or Boom Boom Syrah] (Gordon's - A Few of My Favorite Things 2014 & Gordon's Wine & Cheese 2014)

Brebis Abbaye de Belloc. [Confiture de Fraise / Terres Dorees or Boom Boom Syrah] (Gordon's - A Few of My Favorite Things 2014 & Gordon's Wine & Cheese 2014)

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