10-31-2011, 02:55 PM
HEATHENS! grated cheese is essential!
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 whose production is overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the US is Locatelli. Aged for a minimum of 9 months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color with a black paper rind bearing the name Locatelli. Grate this cheese then serve it over pasta, salads, Garlic Bread and soups.
The whole production should come from a restricted area - according to the law that on 1955 defined the standard of this cheese: the provinces of Modena, Parma and Reggio Emilia and partially Bologna and Mantova.
It is in fact due also to the geographical position of the production zone that the Parmigiano Reggiano is a cheese absolutely unique and impossible to imitate.
Even the name itself shows the close link with the surrounding areas: the towns of Parma and Reggio Emilia.
The Consorzio del Formaggio Parmigiano Reggiano, was founded back in 1934, it incorporates the dairies producing the homonymous cheese. Its offices are in Reggio Emilia and there are Provincial Divisions in Parma, Reggio Emilia, Modena, Mantova and Bologna.
![[Image: attachment.php?aid=4275]](https://mockforums.net/attachment.php?aid=4275)
![[Image: attachment.php?aid=4274]](https://mockforums.net/attachment.php?aid=4274)
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 whose production is overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the US is Locatelli. Aged for a minimum of 9 months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color with a black paper rind bearing the name Locatelli. Grate this cheese then serve it over pasta, salads, Garlic Bread and soups.
The whole production should come from a restricted area - according to the law that on 1955 defined the standard of this cheese: the provinces of Modena, Parma and Reggio Emilia and partially Bologna and Mantova.
It is in fact due also to the geographical position of the production zone that the Parmigiano Reggiano is a cheese absolutely unique and impossible to imitate.
Even the name itself shows the close link with the surrounding areas: the towns of Parma and Reggio Emilia.
The Consorzio del Formaggio Parmigiano Reggiano, was founded back in 1934, it incorporates the dairies producing the homonymous cheese. Its offices are in Reggio Emilia and there are Provincial Divisions in Parma, Reggio Emilia, Modena, Mantova and Bologna.