Additional information
Packsize | 5 LB |
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Fresh shredded from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – imported Pecorino Romano shredded in house and delivered to you free of any starches or additives – Just great cheese.
Packsize | 5 LB |
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Pecorino Romano is Italy`s oldest cheese, dating back to ancient Roman times. This hard sheep`s milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.
Details
Type: Hard
Country: Italy
This semi soft goat cheese is soaked in the traditional style wine of the region, Doble Pasta, which is made from the Monastrell grape. The cheese is aged for 60 days, so that you can still enjoy some of the wine’s flavors and the rind takes on an attractive violet hue. Drunken Goat® is mild and smooth, not goaty, with a touch of fruitiness in the finish. Forever Cheese was the first importer of the D.O.P Queso de Murcia al Vino and since then has been instrumental in helping to protect the D.O.P in the U.S.
This ‘Manchego’ cheese is coated with fresh local rosemary and aged for 15 months. During the curing time, the cheese picks the amazing aroma of the rosemary, adding an extra depth of flavor.
Homemade! We hand-pull strands of fresh mozzarella and add our own cultured cream to create this amazing textural stracciatella.
2nd PLACE SOFT RIPENED – AMERICAN CHEESE SOCIETY AWARDS 2023
A lightly stiff center when young, complimented by a buzz of tartness. As the cheese ripens, the pate develops a creamier flavor and texture. A hint of sweetness compliments a bit of hum in the finish. At 7-8 weeks, the cheese is fully ripe, soft and gooey, a definitive line shows off the soft edible rind. A murmur of sweetness balances the complex cheese.
This unparalleled raw milk Manchego is exclusively produced using sheep`s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting, whey drainage, salting, and finally drying. Once the make process is complete, each wheel is carefully tended to during the affinage process, with particular attention devoted to controlled temperature and humidity levels.