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'.
Casu martzu, sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian.
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.
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating similar to pecorino romano, from which the name is derived. In spite of the name, it should not be confused with genuine pecorino romano, which is an Italian product recognized and protected by the laws of the European Union, although United States law allows Romano produced entirely from sheep's milk to be called "pecorino romano".
Sardo is a hard, grating cow's milk Argentine cheese that is similar to pecorino romano, although the latter is made from sheep's milk and is sharper. Sardo comes from Argentina, and is not to be confused with pecorino sardo, another Italian sheep's cheese. Sardo is traditionally coagulated by animal rennet. Its flavor is mellow, yet rich, and lightly salty. It is white-yellowish in color and is sold in blocks of about 6.5 pounds (2.9 kg). Sardo cheese meets the U.S. Standards of Identity for cow's milk.
Buffalo mozzarella is a mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.
Castelo Branco is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced.
Grana is a type of hard, mature cheese from Italy with a granular texture, often used for grating. Grana cheeses are typically made in the form of large wheels. The structure is often described as crystalline, and the wheels are divided by being split with a fairly blunt almond-shaped knife designed for the purpose, rather than being sliced, cut or sawn. Within the European Union the term grana is legally protected by Grana Padano protected designation of origin (PDO); only Grana Padano may be sold using the term in EU countries.
Pecorino siciliano is an origin-protected firm sheep's milk cheese produced in the Sicily region of Italy. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world.
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage.
Pecorino toscano is a firm-textured ewe's milk cheese originating in the Tuscany region of Italy. Since 1996 it has enjoyed protected designation of origin (PDO) status.
Auricchio is an Italian cheese-making company, based in Cremona.
Sardo is a hard, grating cow's milk cheese that is similar to Pecorino Romano.
Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the feta of Greece, Roquefort of France, manchego from Spain, the pecorino romano and ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk.
Pecorino di Filiano is a firm cheese from the Basilicata region of Italy made from sheep milk. It was granted protected designation of origin (PDO) in 2007.
Culurgiones are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel.
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