A piquant, hard sheep’s milk cheese from Sardinia (PDO). Younger cheeses can be eaten as table cheeses, while older ones are good for grating.
"Sicilian sheep's milk cheese." A hard, Sicilian sheep's milk cheese which is moulded in a basket (PDO). Younger cheeses can be eaten as table cheeses, while older ones are good for grating.
A small truckle of sheep's milk cheese from Tuscany. It has an ivory paste with a reddish tinged rind wrapped in walnut leaves. It is made with pasteurised milk and is sold weighing 1.4-1.8 kg (3-4 lbs). Affinage is complex. After 60 days the cheeses are rubbed with the sludge left after the production of olive oil. After this they are set to rest on walnut leaves which cover the base of old wine barrels. Both the oil remnants and the leaves impart a strong flavour to the cheese.
A piquant, hard sheep’s milk cheese from Tuscany (PDO). The regulations require that this table cheese is only made from milk drawn between September and June and then aged for 6 months.
A name for pecorino toscana, a piquant, hard sheep’s milk cheese from Tuscany (PDO). The regulations require that this table cheese is only made from milk drawn between September and June and then aged for 6 months.
Originally a meat-free, Lenten dish, pegai is ravioli made with chestnut flour in the mountainous regions of Emilia-Romagna and most often stuffed with a mixture of ricotta, walnuts, and locally available produce and fruit.
