Pecorino cheeses are hard Italian cheeses made from sheep's milk. The name "pecorino" derives from pecora, which means "sheep" in Italian.
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, though United States law allows Romano produced entirely from sheep's milk to be called "pecorino romano".
Pecorino Sardo is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed. It was awarded Denominazione d'Origine status in 1991 and granted protected designation of origin protection in 1996, the year in which this European Union certification scheme was introduced.
Pattada is a comune (municipality) in the Province of Sassari in the Italian region of Sardinia, located about 150 kilometres (93 mi) north of Cagliari and about 50 kilometres (31 mi) southeast of Sassari.
Sheep's milk is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France).
The Italian cheese Bra originates from the town of Bra in Province of Cuneo, in the region of Piemonte.
The Sarda is a breed of domestic sheep indigenous to the island of Sardinia. It is raised throughout Italy, and in other Mediterranean countries, particularly Tunisia. The Sarda is considered to be among the best Italian breeds of sheep for production of sheep's milk; most of the milk is used to make pecorino sardo cheese. The Sarda is highly adaptable; it may be kept on lowland or on mountainous terrains, and is suitable both for intensive and for extensive or transhumant management. The long, coarse white wool is used for weaving carpets and other goods.
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 produced in Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status.
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 Carmasciano, or simply Carmasciano, is an Italian cheese of the Pecorino family of cheeses made from sheep's milk. It has been recognized since 2009 by the Italian Ministry of Agricultural, Food and Forestry Policies as a prodotto agroalimentare tradizionale, abbreviated as PAT. Pecorino di Carmasciano was featured at Expo 2015 in Milan.
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.
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world. In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.
Argentina [1] 