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Traditionally made in Latium (Rome). By the 19th Century, the demand for Pecorino Romano had become so great that many makers turned to Sardinia to make this cheese. Today, Bronzetto by Sardaformaggi is the most respected and best of the Sardinian-made Romanos. Made in the Northern, more lush part of this Mediterranean island, Bronzetto's flavor relies on fertile land to feed its milk producing ewes. Made only from November to June, the cheese is then dry salted over a period of two months and aged for at least another year. The dry salting is a very delicate operation that must be done by hand in order to achieve the best results.
This slightly spicy, sharp, tangy sheep's milk cheese gets increasingly robust with age. Its obvious uses are for grating over pasta, soups, vegetable dishes, and salads. In the Spring. it is tradition to serve Bronzetto with homemade bread, fresh fava beans and wine. Try whittling off shavings and enjoying with salami. It is also a treat with ripe pears and honey. This salty, tangy cheese pairs well with Marsala, Samperi, and Tawny Port.
- Made from pasteurized sheep's milk.
- Photo depicts whole 50 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
Customers most agreed on the following attributes:
Comments about Pecorino Romano Bronzetto:
I have been a Ramano feind for as long as i can remember. Before i moved i used to be able to find great Ramano cheese at a local deli, however those days have gone. I had first found this cheese from one of my customers in Italy, he mailed it over to me as a gift and i have been addicted to it ever since. It is perfect for just eating in hunks or putting in all of my grandmothers recipes. I reccomend this to anyone looking for a Great Crisp hard cheese to add that long awaited italian flavor to anything.
Comments about Pecorino Romano Bronzetto:
a bit stronger than locatelli.which is fine with me.excellent cheese!
from bluffton,sc on 8/21/2007
Comments about Pecorino Romano Bronzetto:
great cheese, I use it as a topping for my pasta, and in cooking.
from South Carolina on 5/18/2007
Comments about Pecorino Romano Bronzetto:
Great flavor, great price. Grate it or sliced thin and some good crusty italian bread!
Comments about Pecorino Romano Bronzetto:
My Italian husband truly loves this fine cheese! It is amazingly robust, without overwhelming. We use it, shaved in small pieces to serve with salame or other meats, grated over pasta or meat dishes, or grated and baked into Italian Easter Bread. It is an amazing treat!