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Randal and Carol's "Pecorino Idaho" cheese is aged a minimum of 7 months. It has a sweet and salty, mildly sharp flavor, reminiscent of Parmesan. In Italy, they typically grate this cheese and serve it on pasta due to its salty, aromatic flavor. We enjoyed it simply sliced up on a plate.
This cheese is made in Pecorino Romano-Style, a recipe that originated in Italy over 2,000 years ago. The Pecorino Romano (percora is "sheep" in Italian) is so called because it was actually a staple for ancient Roman soldiers. Because it is fairly shelf-stable and protein-dense, this cheese became the daily ration for marching Roman legions. Twenty centuries later, this same cheese may make a similar journey in the saddlebags of our range riders this summer. Or perhaps it will end up in your own bag for lunch or served up on a plate for some friends.
This is a raw milk cheese. As a result, the protein and fat are not denatured in any way from heating. Many eaters tolerate raw cheeses more than pasteurized ones, and if you are sensitive to dairy, you are likely to find that this raw sheep cheese will be benefit to your digestive well-being (several members of the Alderspring family can only eat this kind of cheese without ill effects).
One of the wonderful attributes of this sheep cheese is that it can withstand freezing, particularly with the rapid blast freezing that we expose it to on Alderspring (we acquire it fresh from Randal and Carol after their extensive aging of a minimum of 7 months). As a result, it maintains integrity that we believe is true to Pecorino form even frozen, and we can ship it with our other blast frozen protein products.
The simple ingredients: Raw sheep milk, cultures, rennet (an enzyme that curdles milk to make cheese), salt, lipase enzyme. These cheeses are natamycin free as well. Natamycin is a fungal (mold) inhibitor permitted worldwide in cheeses, and is often incorporated in aged European cheeses.
Note on price: The $11.80 price per block is for a 9 oz wedge of cheese. We will refund you accordingly if your cheese is under 9 oz (most blocks are between 7 and 9 oz, as Randal and Carol cut each block by hand).