{"id":171,"date":"2010-09-14T23:02:16","date_gmt":"2010-09-15T03:02:16","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=171"},"modified":"2010-09-15T10:47:42","modified_gmt":"2010-09-15T14:47:42","slug":"pecorino-romano","status":"publish","type":"post","link":"http:\/\/www.eatcooklive.com\/?p=171","title":{"rendered":"Pecorino Romano"},"content":{"rendered":"

\"\"<\/a>When I started this blog, cheese is one of the things that I had in the forefront of my mind.\u00c2\u00a0 The problem\u00c2\u00a0with me and cheese is that I’ll buy or eat some random interesting cheese and then forget what it was a few days later.\u00c2\u00a0 The end result is that I’ve had lots of cheese I like, but I’m still always unsure what to go for at the cheese section.\u00c2\u00a0 Tonight I am changing that.\u00c2\u00a0 My goal is that whenever I try a new cheese I’m going to do a little post about it.<\/p>\n

Tonight’s cheese is Pecorino Romano.\u00c2\u00a0 It’s described as a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk.\u00c2\u00a0 I got it today at Whole Foods while getting some needed ingredients to make pasta.\u00c2\u00a0 It was right there next to the Parmigiano Reggiano (aka the really good parmesan cheese) but about $6 less per pound.<\/p>\n

Trying a slice by itself, it reminded me of Parmigiano, though much more mild in flavor–less bite and edge.\u00c2\u00a0 It was savory and a little salty.\u00c2\u00a0 The texture is also much more smooth than Parmigiano, in that it doesn’t have that pleasant crunchy graininess.<\/p>\n

\"\"<\/a>I made a nice simple pasta (really, the days of canned sauce are over!) and grated it on.\u00c2\u00a0 Once added to the pasta it imparted a nice bit of depth and salt, very similar to Parmigiano.\u00c2\u00a0 In all, it may be showing up on my plate as a lower price point Parmigiano substitute.<\/p>\n

s a hard, salty Italian<\/a> cheese<\/a>, suitable primarily for grating<\/a>, made out of sheep milk<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

When I started this blog, cheese is one of the things that I had in the forefront of my mind.\u00c2\u00a0 The problem\u00c2\u00a0with me and cheese is that I’ll buy or eat some random interesting cheese and then forget what it was a few days later.\u00c2\u00a0 The end result is that I’ve had lots of cheese […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[35],"class_list":["post-171","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-cheese"],"_links":{"self":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=171"}],"version-history":[{"count":0,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/171\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}