For over 30 years our Consortium has insisted on quality control. We are dedicated to enhancing the appeal of Pecorino Romano cheese and our task is to promote its image in Italy and around the world.
Пікірлер: 75
@MrJustliketht4 жыл бұрын
This is the best cheese hands down
@Cookiesinwinter31104 жыл бұрын
That, and parmiggiano reggiano
@lunatik_89293 жыл бұрын
@@Cookiesinwinter3110 I think pecorino is better cuz stronger taste parmigiano is great too tho
@mortenrobinson3 жыл бұрын
@@lunatik_8929 pecorino is a lot saltier, it can almost be used as substitute for salt. It's a great cheese though :-) I love all the italian hard cheeses 😍
@shannonoconnor9671 Жыл бұрын
I love Pecorino but my favorite it Parmigiano Reggiono and Grana Padano
@anastasiay.3261 Жыл бұрын
Pecorino Romano and Feta are the most unique und flavourful one. Both have the best taste ever!
@Chatsworth19797 жыл бұрын
High quality video, very informative, enjoyable, thank you!
@alspahi77605 жыл бұрын
This cheese is amazing!!! I grew up eating it
@naturalinstinct49505 жыл бұрын
I grew up eating the pasture sheep lol.
@lulujrlaulom7905 Жыл бұрын
Me too.. We eat the Locatelli brand.
@Aarontlondon4 жыл бұрын
My favourite cheese, I'm just obsessed!
@concreteroads2 жыл бұрын
Imagine being a master salter
@vincentwinkleblech3614 Жыл бұрын
i truly love Parmesan, Asiago and so many others...but nothing can beat Pecorino !
@kingmusic36173 жыл бұрын
Grated and mixed with parmigiano reggiano and you got a great cheese for any Italian dish
@eeeddddddiiieee2 жыл бұрын
I’m eating this cheese right now.
@alhachlibou3lam942 ай бұрын
هذا جميل ورائع جدا
@concreteroads2 жыл бұрын
My loaf from Kirkland Signature (aka Costco) is from Sardinia. Was probably produced just like this
@naturalinstinct49505 жыл бұрын
Just bought some parmigiano reggiano and looking forward to try it this weekend yum! I’ve had PDO parmigiano reggiano and it was amazing, I gave high expectations to the taste of this Romano
@alexvikendi17684 жыл бұрын
It's a whole different beast.
@mortenrobinson3 жыл бұрын
It's definitely the one that really stands out of the italian hard cheeses. Grana Padano is very similar to parmigiano-reggiano although a little less nutty. You could maybe tell them apart if you tasted them side by side, but if someone presented gave you grana padano and said it was parmigiano-reggiano, you probably wouldn't notice. The pecorino romano really stands out though it's a lot saltier and is preferred over the other cheeses in many dishes. It's usually also cheaper than parmigiano-reggiano and also grana padano.
@naturalinstinct49503 жыл бұрын
@@mortenrobinson thanks for the information
@rollbot2 жыл бұрын
@@alexvikendi1768 a whole vomit-nasty beast in fact! :)
@rollbot2 жыл бұрын
@@mortenrobinson because it is literally milk that has been cultured with strained baby lamb/goat small intestine contents.. -- this is why it tastes like VOMIT
@jamesspinelli65245 жыл бұрын
I grew up with this delicious cheese
@tasteful_trash47733 жыл бұрын
Same here
@marcobaiocchi38376 жыл бұрын
Ottimo con spaghetti alla carbonara🍝🍷!!!
@igormarinkovic153110 ай бұрын
When i visit italy i always buy cheese... Pecorino and parmegiano
@champagnjethersiahdduvenag60785 ай бұрын
❤
@epicterry67062 жыл бұрын
huh they only salt the outside?? how does it distribute perfectly
@sqeeze88 Жыл бұрын
“Milk that has been milked” 3:00
2 жыл бұрын
Ancient ritual gestures?? XD. Those machines look hardly ancient.
@lulujrlaulom7905 Жыл бұрын
Locatelli!
@XSpamDragonX3 жыл бұрын
I can get a Canadian copy sheep's milk cheese for a little cheaper, but I always buy the real Romano cheese because I like the history and I can use the rind to make the best tomato sauce.
@calebhuang24295 жыл бұрын
Hopefully This pecorino Romano isn't sold labled as raw or unpasteurized because that wouldn't be correct- it was heated to 45-48 Celsius which is basically pasteurized. I buy the raw version of this cheese, hopefully it truly is raw and not heated like this pecorino Romano.
@hubertus18265 жыл бұрын
If its PDO you cannot go wrong. Be sure they have labels which identity if as pure Pecorino Romano. That's how it works with a lot of Italian products, it's all about the labels. There are many fakes out there and that's why it's important to keep an eye on them.
@anonanonymity36203 жыл бұрын
Is raw better
@amritlohia82403 жыл бұрын
@@anonanonymity3620 Yes.
@rollbot2 жыл бұрын
@@hubertus1826 PDO polka dotted rockabilly romano baby lamb stomach rot
@yldzlarstars36254 жыл бұрын
What is thes 5:35
@jboortz839 жыл бұрын
What's the spelling for the name of the milk enzymes?
@chriswgeorge9 жыл бұрын
TheBeebs It's generally referred to as rennet. The nae of the enzyme is rennin. If the word rennin is capitalized ('Rennin') it will have been manufactured in a laboratory through genetically modified calf genes and the it is in fact a trademark.
@menopassini93483 жыл бұрын
You can buy organic too. Not as consistent, so use a little more.
@zoeydeu22613 жыл бұрын
There are vegan sources of rennet available too
@psgower723 жыл бұрын
@@zoeydeu2261 And what's the point of that? If you're Vegan, you aren't going to be eating cheese anyway.
@JAA872 жыл бұрын
One word.... SEXY #respect
@Sflgroupcc112 жыл бұрын
Healthy pizza made by pecorino romano cheese hahahaha
@Geminirabbit754 жыл бұрын
Better than sex!
@libsocalex82354 жыл бұрын
Cheese
@jonathan6480 Жыл бұрын
Cacio e pepe
@NIKOLAP7 Жыл бұрын
Spaghettoni (thicker spaghetti), pecorino and lots of black pepper. Three simple ingredients = perfect Cacio E Pepe.
@jaclynoddi49927 жыл бұрын
what about the lambs for which this milk was produced in the first place?
@justinnanu43387 жыл бұрын
They'll enjoy the next batch of milk.
@lisaadler5076 жыл бұрын
Milk can only be produced by an animal after it's given birth once, then it will continue to produce milk until no longer milked. In US dairy farms they usually bottle feed the calf from the mother's raw milk. I'm assuming it's probably about the same for sheep as all mamamals can produce milk indefinitely.
@H0A0B1236 жыл бұрын
Actually sheep don't produce milk indefinitely. google it
@menopassini93483 жыл бұрын
The baby lambs need to feed off their mom for the first few days, that first milk is special. You then feed the babies "Milk Starter" with antibiotics in it to build up their immune and digestive system. Then you ween them to water, feed and grass. The milk of the Ewes go into food production, just like Cows. Ewes milk production goes down after two month because in nature that's when the lamb would ween anyways. Sometimes Ewes reject their lambs if they sense illness or deformity. Also certain cultures like to Feast on baby lambs, 10 weeks old. The Rennet (enzyme to make cheese ) comes from the 4th stomach of un-weened lambs. There's also vegetable based and one that is grown in a yeast culture. There are dairy sheep and meat sheep just like cattle. We have cattle, sheep and goats.
@rollbot2 жыл бұрын
uhhhh... do you have to ask? We eat them.. duh.
@newbie88422 жыл бұрын
...
@lakatosalex2 жыл бұрын
DOP for fuck's sake! Not pdo
@borbetomagus2 жыл бұрын
DOP (Denominazione d'Origine Protetta) is translated into English as 'Protected Designation of Origin', thus PDO. Though, I'd prefer DOP too...
@djja8844 Жыл бұрын
P.O.D. LoL kek be upon you!
@rollbot2 жыл бұрын
Romano begins with the essence of vomit. when you take human vomit, let it sit overnight in a pot and extract the essence you now have what Pecorino Romano cheese should properly taste like!
@colleenoliver35072 жыл бұрын
Bro you took your time to fill the comment section with hate, huh?
@yzwme5862 жыл бұрын
go eat your cheddar, pleb
@colleenoliver35072 жыл бұрын
@@yzwme586 ykw i had some pecorino a few months back, and that guy's right, it was absolutely disgusting. But "pleb?" Old British freak, the hell does that even mean, you goon
@charliemacioci4882 жыл бұрын
Thanks for the info, now I know someone who actually eats human vomit extract.