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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 
FEATURED ITEM

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The first recorded description of Pecorino Romano dates back to the 1st Century AD, when the agronomist Lucius Moderatus Columella described how to make Pecorino Romano in his "De Re Rustic". We also know that one ounce of Pecorino Romano was part of the ancient Roman legionaries' daily rations.

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.
Size: 8 ounces Item: 1423S
$5.99

 






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Latest Customer Reviews for Pecorino Romano Bronzetto
By Montana
from Spokane Washington
on Mar 15, 2013
Excellent Cheese Fantastic Service
I can't say enough good things about this cheese--out of the world as are all of the other cheeses I have bought from them--there is a great difference between these cheeses and the ones you can get in Washington State
By Garance
from Savannah GA
on Feb 10, 2013
The best cheese to serve on pasta
The music director of the Royal opera in London, Antonio Pappano said in an interview that this is his choice cheese on pasta instead of Parmigiano. He is a refined man, American-Italian-British. I decided to try this sheep cheese (not to be confused with Romano). Pappano is right: it is divine on pasta! The taste is exquisite, but the flavor pronounced, so you do not need much. Perfect for calories watchers.
By Megan
from United States
on Nov 19, 2011
Not recommended
This was the only cheese we've had from igourmet that we haven't thorougly enjoyed. Our experience is completely different from the others here, so perhaps we got a bad batch, I'm not sure. It smelled and tasted like bitter wax, and we were unable to eat it. Nothing like Romano we've had before. The other cheeses in our order were incredible, and the cooler pack was fine, but this cheese was a real "stinker".
By keeper
from Seattle
on Mar 06, 2011
An excellent Romano!
From a grated pasta dressing to a heavy sauce base, this Romano stood the test.
By The Faz
from Hayward WI
on Jan 02, 2008
Long awaited find.
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.
By muskrat
from clearwater,florida
on Nov 28, 2007
i would buy this product again
a bit stronger than locatelli.which is fine with me.excellent cheese!
By marianne
from bluffton,sc
on Aug 21, 2007
A good value
great cheese, I use it as a topping for my pasta, and in cooking.
By Marianne
from South Carolina
on May 18, 2007
Great Cheese!
Great flavor, great price. Grate it or sliced thin and some good crusty italian bread!
By Allegra
from Baltimore, Maryland
on Apr 27, 2007
Truly Excellent!
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!
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