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Spaghettoni (thicker spaghetti), pecorino and lots of black pepper. Three simple ingredients = perfect Cacio E Pepe.

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!

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.

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.

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.

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🤫

90% dei formaggi sono di forma cilindrica .

Lo sto facendo ora!!!

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!

Same here

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

I grew up eating the pasture sheep lol.

Me too.. We eat the Locatelli brand.

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

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.

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.