Pecorino romano is a hard, salty Italian cheese made from sheep's milk, often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano simply means 'sheep's [cheese] of Rome'.
Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
The Randall Lineback or Randall is an American breed of cattle. It originated in Bennington County, Vermont, and is critically endangered.
Serra da Estrela cheese is a cheese made in the mountainous region of Serra da Estrela in Portugal. Under the name "Queijo Serra da Estrela" it is a Protected designation of origin (PDO) in the European Union as well as the UK.
The Old Gloucester or Gloucester is a traditional British breed of cattle originating in Gloucestershire and surrounding areas in the West Country of England. It was originally a triple-purpose breed, reared for milk, for beef and for draught use; it is now a dual-purpose animal. It is an endangered breed, and its conservation status is listed as "priority" by the Rare Breeds Survival Trust.
Brös is a Piedmontese and Ligurian preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa and West Liguria. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”. It has been conjectured that its name derives from Bresse.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco ("fresh") and stagionato ("aged").
The Burlina is a breed of cattle from the mountainous areas of the Veneto region of north-east Italy. It is distributed mainly in the provinces of Treviso, Verona and Vicenza. It is a dual-purpose breed, but is raised principally for milk production. It has been suggested that it may be related to the similar Bretonne Pie Noir breed of small pied dairy cattle in Brittany.
The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ecoregion. Contrary to the most literal definition of plant and animal conservation, the Ark of Taste aims to maintain edibles in its purview by actively encouraging their cultivation for consumption. By doing so, Slow Food hopes to promote the growing and eating of foods which are sustainable and preserve biodiversity in the human food chain.
The pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia, in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg, in a pear-like shape, ball or balloon (pallone), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera.
Bitto is an Italian DOP cheese produced in the Valtelline Valley, in Lombardy. It owes its name to the Bitto River. Bitto is produced only in the summer months, when the cows feed on the high alpine meadows.
The Bionda Piemontese is a traditional Italian dual-purpose breed of chicken. It originates in the Piedmont region of north-western Italy, from which it takes its name. It may also be called the Bionda di Cuneo, after the comune of Cuneo or the surrounding province; Bionda di Villanova, after the comune of Villanova d'Asti in the province of Asti; Rossa delle Crivelle, after a village near Buttigliera d'Asti; or Nostralina.
The Podolica is an Italian breed of domestic cattle. It belongs to the Podolic group of grey cattle. It is raised in the southern Italian regions of Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia. It was formerly distributed throughout most of mainland Italy and as far as Istria, now part of Croatia, and where it is now regarded as a separate breed, the Istrian or Boškarin. The Podolica was in the past bred principally as a draught animal; with the mechanisation of agriculture following the Second World War, demand for draught oxen disappeared, and the Podolica is now raised for meat and – to a lesser extent – for milk.
The Rendena is a breed of cattle from the Trentino, in north-eastern Italy, now raised principally in the provinces of Padova, Trento, Verona and Vicenza. It is particularly suited to transhumant management; almost all the stock in the Trentino spends the summer months on the mountain pastures of the Val Rendena, and more than half of that in the Veneto summers on the Altopiano di Asiago.
Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified prodotto alimentare tradizionale cheese qualifying it as a genuine Italian product.
Silter is an Italian hard cheese made within the Lombardy region, around province of Brescia and surrounding areas, and traditionally produced with unpasteurised cows milk during summer months and September, is brined, and aged for a minimum of 6 months.
Cassa di Risparmio di Verona, Vicenza, Belluno e Ancona, also known by the shorthand Cariverona, was an Italian savings bank headquartered in Verona. It was formed in 1825 from a division of the Monte di Pietà di Verona, itself founded in 1490.
The Azpi Gorri is a traditional Basque breed of domestic goat. It originates in the historical Basque Country, and is the only recognised goat breed of that area. It is distributed in the northern part of the province of Álava and in southern Bizkaia, with a few herds in the autonomous community of Navarre.
Cjarsons, also known as cjalsons or cjalzons, are a typical dish of Friulan cuisine, more specifically of the alpine region of Carnia, but also common in the Venetian Plain.
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