pecorino

• “Sep 4th, 2007 at 1: 31 pm sandra re: cheese on seafood … from my 1/4-Italian perspective, I think parmesan or pecorino is acceptable.”

  PROFILE: Midtown Lunch’er “Matt” | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan

• “May be they asked you if you wanted cow cheese, but it wouldn't have been real "pecorino".”

  TBTAM Does Italy - Part 2

• “It seems to me, however, that the "pecorino" must have been sheep cheese, not goat cheese, because "pecorino" by definition is never made of goat cheese.”

  TBTAM Does Italy - Part 2

• “In my opinion the best is the real sheep "pecorino" (probably that is the one you had).”

  TBTAM Does Italy - Part 2

• “Some producers are making hard, aged sheep cheese, such as pecorino, and Hollow Road has come up with a lovely Camembert knockoff.”

  Newsweek: Say Good Night, Goats

• “The whole, dark brown and black with the rich smoke of brushwood burned in the corner to boil the big black cauldron of sheep's milk for the making of the rank 'pecorino' cheese.”

  Ave Roma Immortalis, Vol. 2 Studies from the Chronicles of Rome

• “In lieu of a mac-and-cheese spread, at Winter Antiques, there was a tomato soup bar with DIY toppings like white beans, fennel, Japanese eggplant and pecorino.”

  The Wall Street Journal: Hot Zones for Antique Buyers

• “Served in individual ramekins and fortified with cream, thyme, fontina and pecorino, it's a rich, warming supper that's easy to pull together.”

  The Wall Street Journal: Pumpkin Panade

• “Top with pecorino Parmesan will work, too and bake until the centers are nearly semi-firm.”

  The Wall Street Journal: Pumpkin Panade

• “Before serving, slide the panades under the broiler for a few minutes; the pecorino should brown and bubble and form a crackly crust.”

  The Wall Street Journal: Pumpkin Panade

Show 10 more examples...