Milk that has not undergone pasteurization. All raw milk cheeses sold in the U.S. are aged over 90 days and safe to eat.
An enzyme that coagulates milk and separates the curds from the whey. Rennet can come from animal, vegetable or microbial sources.
A firm sheep's milk cheese from Southern Italy or Sicily that is slightly sweet and salty. Ricotta Salata is very different from cow's milk Italian Ricotta. This pristine white cheese is made from slightly salted curd, and can be aged from three months to a year or more. Ricotta Salata is used for grating and has a milder, less salty flavor than Pecorino Romano.
Enjoy Ricotta Salata cubed on salads or serve with a variety of Italian meats and crusty breads.
Pair Ricotta Salata with Pinot Grigio or Asti Spumante.
The outer surface of cheese that can vary in texture, thickness and color. Cheeses may be rindless, have natural rinds or be covered in wax.
A descriptive term for cheese when it has arrived at its peak flavor through aging. The optimum period of aging varies widely among cheese varieties.
A top-quality classic Italian cheese with a sharp, tangy and assertive flavor. Romano is a cow’s milk, creamy white cheese that is hard and dense. It has a sharp piquant flavor and is surrounded by an inedible off-white, natural or black rind.
Grate Romano into pasta, steamed vegetables, soups, salads and pizzas. Sprinkle it over quiches or frittatas, or use it with breading to coat chicken, fish or vegetables.
Pair Romano with red wines such as Merlot, Cabernet Sauvignon, Zinfandel or Chianti as well as beer.
Almost all cheeses could benefit from being left out about one to two hours at room temperature, between 65° F and 75° F, before serving so their textures and flavors are allowed to develop.
Soft-ripened cheese varieties often become runny at the peak of ripeness or if placed at room temperature for at least one hour.