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4.0 out of 5 stars with 194 reviews

Our 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. Our imported Pecorino is aged approximately 8 - 12 months.The taste is aromatic and pleasantly sharp. Most often used on pasta dishes. Distinctive

4.0 out of 5 stars with 205 reviews

mpn: UCI05315E2, ean: 0882319998366,

Zanetti Grassi Parmigiano Reggiano - Eighth Cut, 9 Pound -- 2 per case. Parmigiano-Reggiano, Called ''The King of Parmesans'', this D.O.P. ''(Denominazione DOrigine Protetta)'' cheese is only made in the ''typical'' zone. This zone refers to the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. This area is famous for some of the finest milk in the world. Production of this authentic Parmesan is limited and all cheese is

4.8 out of 5 stars with 298 reviews

ean: 0657968001732,

The best Parmigiano Reggiano Pod of Italy, from Bonat Farm, vacuum packed, 500 Gr./1.10 Lbs each, superior matured 7 years with a cotton freshness sack. Alma Caseus 2012 e 2016 Award. Gambero Rosso in 2012, out of 316 cheeses, chose Azienda Agricola Bonat, to award the its main recognition ''champions'' to 7 year Parmigiano Reggiano. An award which recognizes Azienda Agricola Bonat - a farm that operates a complete cycle, from the hay their animals eat and the milk they produce, to its

4.0 out of 5 stars with 268 reviews

ean: 0645150430040,

Try 10 pounds of this great Pecorino Romano Cheese!!Two 5 Lb. Packs. Top Rate Pecorino Romano Cheese.

4.1 out of 5 stars with 206 reviews

Perfect culinary Pecorino Romano by Locatelli that pairs well with spaghetti and black pepper.

4.7 out of 5 stars with 95 reviews

ean: 4054854002099,

Cured for eight to twelve months, this 100% raw sheep's milk D.O.P. Manchego cheese is a nuanced delight on the tongue. Firm and fairly dry, its bold, nutty, flavors and aromas linger on the palate. Pairs well with Tempranillo or Cabernet, cantaloupe, jamón ibérico, or crusty bread with olive oil. Why is this Manchego so good? The secret is in the raw milk from free-range Manchegan ewes that graze in pastures rife with wild herbs and flowers. Castilla La Mancha is known for its cool, dry

4.4 out of 5 stars with 298 reviews

Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. This Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian ''Grana'' cheeses (Parmigiano

4.6 out of 5 stars with 89 reviews

ean: 0657968139824,

A Half Wheel of Parmigiano Reggiano PDO , from montain, qual.''Extra'' matured 24 months, weight 19 Kg - 42 lbs With the Consorzio del Parmigiano Reggiano seal , it is a ''PDO'' product (Denomination of Protected Origin), and, in fact, can today be produced as it was eight centuries ago, only with essential and natural ingredients: quality milk for the local area, fire and curdle, with the genuine ancient methods, with the art and wisdom of the dairyman. A kilo of cheese comes out from a good

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4.3 out of 5 stars with 54 reviews

ean: 0071270350515,

Argentine Reggianito is the Argentinian smaller version of the most famous Italian 80 Lb-wheel cheese. It began to be produced in the early 20th century by Italian farmers who migrated to South America and soon missed their cherished cheese. It is a cow's milk hard cheese famous for its grainy texture and produced using traditional methods. Aged for about 6 months, it develops a rich flavor and makes a wonderful grating cheese. Make sure to try Argentine Reggianito. Comes in a full 15lb-wheel.

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4.7 out of 5 stars with 48 reviews

ean: 0200644715999,

This is considered a ''true'' romano; it is made with only sheep's milk from the hills of Rome. Artisan Cheese Handcrafted for a wide range of flavors—from subtle to pungent—these ripened cheese offer textures that vary from creamy to firm. They often feature an edible rind and can be shaped in small rounds, logs, or even chunks off large wheels. Milk types vary from cow, to sheep, to goat. Learn More About CheeseVisit the Cheese 101 Guide and the Cheese Pairings Guide. Store Keep

4.8 out of 5 stars with 164 reviews

ean: 8004025000412,

Pecorino Fiore Sardo DOP is a raw, hard cheese made from whole sheep's milk on the Italian island of Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996. As per DOP standards, the cheese is made with milk sourced from a single flock of local Sardinian breed. The cheese, after a total aging of eight months, has a natural, golden-yellow to dark brown rind and a sour, damp smell. Upon slicing, the pate reveals a compact, dense, straw yellow or

4.0 out of 5 stars with 10 reviews

ean: 0657968933323,

Parmigiano Reggiano PDO ''Vacche Rosse / Red Cows'', vacuum-packed, weighing 42 lbs, seasoned 24/30 months With the Consorzio ''Vacche Rosse'' seal, it is a ''PDO'' product (Denomination of Protected Origin), and, in fact, can today be produced as it was eight centuries ago, only with essential and natural ingredients: quality milk for the local area, fire and curdle, with the genuine ancient methods with the art and wisdom of the dairyman. The Reggiana Breed The Reggiana is a breed of cattle