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Consorzio Pecorino Romano DOP
เข้าร่วมเมื่อ 3 ธ.ค. 2014
Consorzio di tutela del Pecorino Romano DOP
www.pecorinoromano.com
www.pecorinoromano.com
PECORINO ROMANO DOP (English version)
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.
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Pecorino Romano Dop - la lavorazione
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La lavorazione del Pecorino Romano Dop, limitata alle regioni del Lazio, della Sardegna e alla provincia di Grosseto in Toscana, è il frutto di secoli di esperienza. I passaggi fondamentali sono affidati ancora oggi alla mano dell'uomo, in particolare a quelle esperte del "casaro" e del "salatore".
هذا جميل ورائع جدا
Non mostrano come si produce il caglio.
Almeno un elenco di allevatori/produttori con recapiti per poterli contattare avreste potuto metterlo se non altro per pubblicità. ciao
❤
When i visit italy i always buy cheese... Pecorino and parmegiano
i truly love Parmesan, Asiago and so many others...but nothing can beat Pecorino !
Cacio e pepe
Spaghettoni (thicker spaghetti), pecorino and lots of black pepper. Three simple ingredients = perfect Cacio E Pepe.
“Milk that has been milked” 3:00
Locatelli!
Buono
Buono
huh they only salt the outside?? how does it distribute perfectly
DOP for fuck's sake! Not pdo
DOP (Denominazione d'Origine Protetta) is translated into English as 'Protected Designation of Origin', thus PDO. Though, I'd prefer DOP too...
P.O.D. LoL kek be upon you!
ORGOGLIO SARDO NON ITALIANO
👍👏🙋♂️🌞🌈💚
I’m eating this cheese right now.
...
Imagine being a master salter
My loaf from Kirkland Signature (aka Costco) is from Sardinia. Was probably produced just like this
Grazie mille per questo appoggio! E` in effetti non solo una documentazione sul processo stesso, pero` per me anche una forma di insegnamento! Sto imparando delle cose dei prodotti italiani e questo mi auta tanto!
È un prodotto sardo non italiano. È ben diversa la cosa.
@@gixhunt9683 ah ok capisco
È UN PRODOTTO SARDO NON ITALIANO ,VERGOGNATEVI !
@@valentinacocco5073 Hey, non voglio iniziare questa discussione! Sardegna e' ancora l' Italia
@@matthiascerebri3315 Hey a chi ?! È UN FORMAGGIO SARDO PRODOTTO IN SARDEGNA E LE DISCUSSIONI LE FACCIA A CASA SUA.
One word.... SEXY #respect
Ancient ritual gestures?? XD. Those machines look hardly ancient.
Imagine keeping humans in a constant state of being pregnant and breast-feeding so they could provide a continuous source of milk. You artificially inseminate them every time, and you take their children from them right after childbirth. Their children don’t get any of the milk, and all of the milk just goes to these insanely large vats as long as necessary before the transformation vera begins, and you can make cheese out of it. The humans can stand in super tight metal stalls, shoulder to shoulder, and a machine can express the milk in a very similar way to how babies suckle. It’s good for the humans! Of course, you need to keep them on antibiotics constantly, but it’s okay as long as you test the amount of antibiotics present in the milk.
Healthy pizza made by pecorino romano cheese hahahaha
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!
Bro you took your time to fill the comment section with hate, huh?
go eat your cheddar, pleb
@@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
Thanks for the info, now I know someone who actually eats human vomit extract.
Davvero molto interessante e istruttivo
Romano dop un cazzo. Gli piacerebbe a Roma produrre un formaggio così ladri buffoni. È fatto interamente con il latte importato dalla Sardegna.
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.
Grated and mixed with parmigiano reggiano and you got a great cheese for any Italian dish
dite anche. che è prodotto esclusivamente in sardegna
Appunto bravo la sede sta a Sassari . Son tutti bravi col prodotto degli altri. Buffoni. Toglietelo dalla DOP Perché non è romano. Purtroppo mi sale l'ascia per queste cose.
Hanno difficoltà a volerlo riconoscere e lo fanno passare per prodotto italiano non riconoscendo i giusti meriti a chi di dovere.
@@valentinacocco5073 ma la Sardegna è Italia, e poi la Sardegna è piena di pecore, quindi, a te dove ti converrebbe allevare?
@@imperatoredelletenebre4170 VAI A FARE LO GNORRI AL CESSO DI CASA TUA. MODERA I TONI FAI UNA COSA .IL PECORINO È SARDO NON ROMANO CAPISCO CHE TI BRUCIA IL TUTTO MA FATTENE UNA RAGIONE .SALVATI.
Spaghetti Cacio e Pepe, con Pecorino Romano: th-cam.com/video/qkQFqp7y1kQ/w-d-xo.html
PRODOTTO SARDO NON ITALIANO,NON FATE I FURBI .
@@valentinacocco5073 ma la Sardegna è in Italia
@@imperatoredelletenebre4170 Ma va ?! PERÒ PER IL 95% È PRODOTTO IN SARDEGNA QUINDI DOVREBBE ESSERE PECORINO SARDO NON ROMANO .
@@valentinacocco5073 è di origini Romane. Lo sanno tutti che la Sardegna è piena di Pecore. E poi tra Pecorino Romano e Sardo ci sono alcune differenze. E poi se dici Ma Va, allora non dire che non è italiano, perché non è che Italia e Roma sono la stessa cosa. Italia è uno stato, Roma è comune
@@imperatoredelletenebre4170 Nel 1884 fu introdotto il divieto di salagione all'interno delle mura. Molti casari furono costretti a trasferirsi e scelsero la Sardegna, terra con grande disponibilità di sale e di latte. L'isola accolse con favore l'operazione, tanto che il pecorino in breve tempo divenne più abbondante del fiore sardo pastorale.1 feb 2020🤫
Cheese
Scusate la domanda, perché lo fate appositamente cilindrico?
90% dei formaggi sono di forma cilindrica .
We have a great history. From the 1st. Republic to the 2nd. Republic. Western civilization has moved All life of humans forward. With out? We would All be still in the dark times.
What is thes 5:35
My favourite cheese, I'm just obsessed!
guardare questo video gustandosi contemporaneamente il pecorino romano non ha prezzo!
Lo sto facendo ora!!!
This is the best cheese hands down
That, and parmiggiano reggiano
@@Cookiesinwinter3110 I think pecorino is better cuz stronger taste parmigiano is great too tho
@@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 😍
I love Pecorino but my favorite it Parmigiano Reggiono and Grana Padano
Pecorino Romano and Feta are the most unique und flavourful one. Both have the best taste ever!
Better than sex!
I grew up with this delicious cheese
Same here
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 a whole different beast.
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 thanks for the information
@@alexvikendi1768 a whole vomit-nasty beast in fact! :)
@@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
This cheese is amazing!!! I grew up eating it
I grew up eating the pasture sheep lol.
Me too.. We eat the Locatelli brand.
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.
Is raw better
@@anonanonymity3620 Yes.
@@hubertus1826 PDO polka dotted rockabilly romano baby lamb stomach rot
Ottimo con spaghetti alla carbonara🍝🍷!!!
La pecore sarde😎😎
High quality video, very informative, enjoyable, thank you!
what about the lambs for which this milk was produced in the first place?
They'll enjoy the next batch of milk.
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.
Actually sheep don't produce milk indefinitely. google it
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.
uhhhh... do you have to ask? We eat them.. duh.
What's the spelling for the name of the milk enzymes?
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.
You can buy organic too. Not as consistent, so use a little more.
There are vegan sources of rennet available too
@@zoeydeu2261 And what's the point of that? If you're Vegan, you aren't going to be eating cheese anyway.