Cheese - Pecorino Gran Cru
DESCRIPTION
Sharper and richer in flavor then it's younger version, the crumbly texture makes this a popular cheese both for cooking and cheese plates. Originally a Sardinian recipe, it's very name comes from the Italian word for sheep ("pecora.") With a nutty taste that lingers on the tongue, few cheeses encapsulate the flavor of Italy better then aged Pecorino. To learn more about this cheese click here!
ORIGIN
Italy
MILK TYPE
Sheep
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a washed rind Pont l'Eveque and Comte
- By Origin - Rochetta and Taleggio or Piave
- Pairings - mostarda jam, slice of Spanish fig cake, some slices of toasted Rye bread and extra virgin olive oil for dipping.
SUBSTITUTES
Pecorino Romano or Fontina Val d'Aosta
INGREDIENTS
Pasteurized sheep milk, salt, rennet, enzymes
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Cheese - Pecorino Gran Cru
DESCRIPTION
Sharper and richer in flavor then it's younger version, the crumbly texture makes this a popular cheese both for cooking and cheese plates. Originally a Sardinian recipe, it's very name comes from the Italian word for sheep ("pecora.") With a nutty taste that lingers on the tongue, few cheeses encapsulate the flavor of Italy better then aged Pecorino. To learn more about this cheese click here!
ORIGIN
Italy
MILK TYPE
Sheep
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a washed rind Pont l'Eveque and Comte
- By Origin - Rochetta and Taleggio or Piave
- Pairings - mostarda jam, slice of Spanish fig cake, some slices of toasted Rye bread and extra virgin olive oil for dipping.
SUBSTITUTES
Pecorino Romano or Fontina Val d'Aosta
INGREDIENTS
Pasteurized sheep milk, salt, rennet, enzymes
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
Sharper and richer in flavor then it's younger version, the crumbly texture makes this a popular cheese both for cooking and cheese plates. Originally a Sardinian recipe, it's very name comes from the Italian word for sheep ("pecora.") With a nutty taste that lingers on the tongue, few cheeses encapsulate the flavor of Italy better then aged Pecorino. To learn more about this cheese click here!
ORIGIN
Italy
MILK TYPE
Sheep
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a washed rind Pont l'Eveque and Comte
- By Origin - Rochetta and Taleggio or Piave
- Pairings - mostarda jam, slice of Spanish fig cake, some slices of toasted Rye bread and extra virgin olive oil for dipping.
SUBSTITUTES
Pecorino Romano or Fontina Val d'Aosta
INGREDIENTS
Pasteurized sheep milk, salt, rennet, enzymes
