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milk type - sheep - hard
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Locatelli Pecorino Romano
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Pecorino is the generic name for all Italian sheep's milk cheeses and Romano is the oldest and most famous of all of them. Locatelli is one of only a few Lazio producers remaining, as most Romano now comes from Sardinia. The cheese is bone white and...
Size: 1 lb
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Manchego 12 Month
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Using milk from only the hardy La Mancha sheep, Manchego is Spain's best-known cheese. The aged version has a deeper color, harder texture, and more piquant, nutty-caramel flavor profile than young Manchego. There is even a little peppery bite at th...
Size: 1 lb
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Manchego 12 Month Raw Milk
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Dry cured for one year in an eighteenth century cave, this Manchego has a robust flavor reminiscent of the Mancha countryside. Enjoy it as the locals do - served before the meal, topped with a spot of membrillo (Spanish quince paste). Also lovely wh...
Size: 1 lb
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Pecorino Romano
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Pecorino Romano, which is saltier and firmer than the younger Pecorino Toscana is an excellent grating cheese, and also works well as an ingredient because it doesn't melt into strings when it's cooked.
Wine pairing: Tuscan Chianti, Savo...
Size: 1 lb
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Ricotta Salata
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Ricotta is the pressed curd of sheep's milk whey, Ricotta Salata being the salted and dried version. It resembles feta, with a tender, smooth-textured, pure white interior, and a mild, nutty, milky flavor. It can be used in salads, baked with past...
Size: 1 lb
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