Cheesemans "Cheese of the Week"

[thursday 1]

me too.

[RobBright 35]

Tis alright but prefer a nice thick slab of Stilton.

[HelperElfMissy 42]

I find it very hard to eat any blue cheese, but I buy it because Papa loves it so much. My tastes are just not that mature yet I don't think.

[BagOfCrisps 24]

Me too.

[cheeseman 1]

Hi Cheesefans. Have a good summer?

Time for post-summer Cheeseman's Cheese of the Week posts to continue!

 

I ate lots of cheese and brought a fair few back with me.

One was the lovely Pecorino Romano. Very nice.

 

Pecorino Romano

 

Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Most of the cheese is now produced on the island, especially in Gavoi.

 

Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses.

 

Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as bucatini all'amatriciana. The sharpness depends on the period of maturation, which varies from five months for a table cheese to at least eight months for a grating cheese.

 

Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from Sardinia). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are generally eaten by themselves or in sandwiches.

 

Pecorino Romano cheese, whose method of production was first described by Latin authors like Varro and Pliny the Elder about 2000 years ago, was first created in the countryside around Rome. Pecorino Romano cheese is used mostly in Central and Southern Italy.

 

On the first of May, Roman families traditionally eat Pecorino with fresh fava beans, during a daily excursion in the Roman Campagna.

 

Pecorino Romano is the cheese used on traditional New Haven-style apizza.

 

[stemik 14]

that does look good!

[cheeseman 1]

Just nibbling on some now.

 

[Thundercat 60]

Ok cheeseman, where can I buy these delicious looking cheeses????? I'M HUNGRY!!

[cheeseman 1]

I got my Pecorino in Costco, Derby

 

Literally had a big bag full of cheese. Quite funny.

 

I usually buy from overseas or some online places here if no-one is coming over. Not cheap, but I can't live without me' cheeses.

[thursday 1]

erm... You've done that one before Cheeseman.

[cheeseman 1]

It deserves another mention.

Different words.

New members.

I like it!

 

[RobBright 35]

Can easily get Pecorino over here. Try Azabujuban. Massive import food shop there.

[grungy-gonads 54]

Wonder how the costs compare.

 

I like cheeses like that.

[thursday 1]

well pecorino should cost a lot less that Parmiggiano Reggiano. If not, avoid.

[RobBright 35]

Ever had an 18mth aged Pecorino? Very good!

[thursday 1]

Pecorino cheese sounds like a mouthful. The short form is pecker.

[HelperElfMissy 42]

Thanks for that Thursday... a mouth full of what type of cheese?

[RobBright 35]

pecorino romano.

[RobBright 35]

Why cheeseman hasn't posted for so long:

 

[HelperElfMissy 42]

^^ LOL!!! Where did you find that!

[RobBright 35]

Coming back from my grandparent's house while in the UK. Thought it might come in handy one day.

[BagOfCrisps 24]

 

Good one

[thursday 1]

din't know he was a plumber too.

[cheeseman 1]

It's someone obviously parading around using me name.

 

I'm all about cheese!

[cheeseman 1]

Hi Cheesefans. It's that time again for another Cheeseman's Cheese of the Week.

 

This week over to Norway. I tried this one a few years back, very nice it was too.

 

Nokkelost

 

Creamery, semi-hard cheese with the shape of wheel or block. It is a factory-made version of the Dutch cheese Leiden and has been made since the seventeenth century. The name of the cheese means "crossed keys" as it is marked with the imprint of crossed keys which is the emblem of the city of Leiden. The period of maturation is three months.

 

--

 

Almost extinct, only two small dairies in Norway still make Nokkelost. This Norwegian specialty cheese, made from partially skimmed cow's milk, is flavored with cumin seeds and cloves. These herbal additions give Nokkelost a warm, spicy taste. Similar in concept to Dutch Leyden, although with a springier texture, Nokkelost is a festive cheese that is always a hit at parties. It partners very well with beer and wine, especially when served with dark breads, such as pumpernickel.