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.
@@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 😍
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
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.
@@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
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.
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.
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.
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.
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.
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.
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!
@@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
