Editorial Product Review: :Mannoni Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. Pecorino Romano is most often used on pasta dishes. Its distinctive strong, very salty flavour means that it is preferred for some pasta dishes with highly-flavoured sauces. The sharpness depends on the period of maturation, which varies. Mannoni Pecorino is aged approximately 8 - 12 months.
Editorial Product Review: :Academia Barilla Pecorino Dolce is made from sheep's milk obtained from the internal hillsides on the island of Sardinia. It is characterized by its wonderful aroma, texture and bouquet. Aged for 60 days, it maintains all the flavors of the sweet, fresh milk used in production. This cheese can be enjoyed as a second course, cut into thin strings and combined with grapes, pears or fresh vegetables (fennel, chicory, chicory heart, white turnips, and artichoke hearts). It ...
Editorial Product Review: :Unlike our other Pecorino's, this one is not aged. Pecorino Toscano is a young 100% sheep's milk cheese, only about 40 days old when it arrives on our shores. Because it is a young cheese it is somewhat discreet, almost shy. As the cheese first hits your tongue, you detect a hint of Tuscan herbs, grass and wildflowers. The aftertaste it leaves on your palate is a wonderfully complex flavor that is hard to describe but easy ...
Editorial Product Review: :The first recorded description of Pecorino Romano dates back to the 1st Century AD, when the agronomist Lucius Moderatus Columella described how to make Pecorino Romano in his De Re Rustic. We also know that 1 oz. of Pecorino Romano was part of the ancient Roman legionaries daily rations. Traditionally made in Latium (Rome), by the 19th Century the demand for Pecorino Romano had become so great that many makers turned to Sardinia to make this cheese. ...
Editorial Product Review: :Pecorino Fresco Toscano is a typical(Italian Cheese),the perfect D.O.P. 30 days old, sweet sheep's milk Pecorino fresco is a table cheese that has been found and appreciated for its quality.
Editorial Product Review: :Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese ...
Editorial Product Review: :This assortment compares and contrasts three Pecorino Toscano varieties which differ only by age. It is said that cheese has three main ingredients: milk, salt and time. By sampling these three Pecorino Toscanos, you can taste for yourself the importance of that third ingredient. The fresh variety is aged for only 30 days, giving the cheese a mild, sweet character. The middle variety has been aged for 3 months, giving it more bite but retaining some creaminess ...
Editorial Product Review: :Pecorino 'Grand Old Man' comes from the small Renaissance town of Pienza, north of Sienna. Pienza overlooks the Orcia River valley. This area of Tuscany is famous for its pecorinos. In fact, each year in September, the locals celebrate Festa del Cacio, a pecorino cheese festival. For over 50 years the Putzulu family has been making pecorinos in Pienza. Their 'Grand Old Man' is based on their grandfather's recipe. Aged for over 15 months, this outstanding pecorino ...
Editorial Product Review: :Amarelo is an unpasteurized sheeps milk cheese from Portugal. The flavor of this artisan cheese reflects its homeland. It is rugged and rustic, and has a touch of the saltiness of the sea, as does much of Portugals cuisine. Not a cheese for the faint of heart, Amarelo has a pungent aroma and a forceful flavor. For all of its punch however, the cheese leaves a pleasant sensation in its wake. The grassy overtones of the sheeps ...
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