Imported grated Parmesan cheese is packed exclusively for Pennsylvania Macaroni Co by Bellissimo Foods.
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OUT OF STOCK:
Aged for 30 months.
Only one thing could be better than Parmigiano Reggiano and that is Red Cow Parmigiano Reggiano.
Made from the milk of the rare Red Cows.
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Aged for 30 months.
Made from the milk of the rare Red Cows, Vacche Rosse (pronounced VAH-kay ROW-say), a historic breed of Italian cattle that were pulled back from the brink of distinction.
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Pastore Sini is simply awesome, with a nutty taste that makes it an appealing treat on its very own.
Comes wrapped in a brown wax, which commemorates the tradition of coating cheese with mud for prolonged preservation.
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Ambriola D.O.C. Genuine Brand Pecorino Romano is a dark coated cheese made using traditional handcrafting in the specially designated Pecorino Romano region of Italy.
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Sheep's milk-Aged for more than 12 months in a basket, with a natural rind.
A good table cheese with Red Wine.
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A hard Sheep's milk cheese wrapped and aged in Walnut leaves, and rubbed daily with olive oil, imparting a tremendously satisfying flavor and a hint of black walnut.
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A Roman Mountain semi-hard, sheep's milk table cheese, aged in Juniper Berries and Balsamic Vinegar.
The flavors of the balsamic vinegar and juniper seeps into the bone-white paste and gives the salty cheese a sweet finish of juiciness.
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Sheep's milk, Sicilian Pepato is famous for grating or a fantastic table cheese with black peppercorns throughout the entire wheel.
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Sheep's milk Sicilian Pepato is a famous grated cheese with black peppercorns throughout the entire wheel.
A strong tasting spaghetti cheese.
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From Sardenia-Pecorino Romano is salty and firm.
Works well as an ingredient because it doesn't melt into strings when it's cooked.
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Savoy's Romano is at the top of every gourmet's list.
It's a wonderful addition to your pastas, home-made pizzas, salads and other commonly made meals that need that extra Romano flavor.
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Grated for your convenience.
From Sardenia, it's one of the worlds most important cheeses.
This is the cheese that is stored in buckets behind the cheese counter when you visit our store.
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Made in Rome-Aged 9 to 12 months, and is tangy to the point of being pungent, sweet with a crumbly texture, yet grainy in texture like a Parmigiano or Grana Padano.
Top it on fresh vegetables and watch it crisp up in the oven.
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Made in Rome, Genuine Sini Fulvi has a nice depth to it.
Pungent and pleasantly briny, it seems to melt on the tongue.
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Pecorino Toscano Aged D.O.C
One of Tuscany's finest Aged Sheep's milk cheeses.
It is lactic, milky, toasty and tangy, but not strong or sharp.
The texture is between semi-firm and compact, depending on how long it was aged.
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D.O.C-Young Pecorino Toscano is extremely delicate and is produced from fresh young sheep's milk.
It's a great addition to salad based starters and appetizers.
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One wheel is around 6Lb's.

A hard, sharp cows milk cheese, aged at 6 months.
Really tasty, gives reggiano a run for money as a table cheese.
Pair up with your favorite balsamic vinegar.
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Oro Tempo Stagionato-Piave Vecchio is a hard cheese, aged for 12 months
It's best served as a table cheese with your favorite balsamic vinegar and a nice rustic Italian bread for a delicious treat.
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A Sheep's and Cow's Milk Creamy Cheese from Piedmonte.
Matured for at least one month and has a fine and delicate flavour, slightly spicy and salty if well matured.
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Sweet and lemony, baked ricotta cheese is made under the supervision of the Italian government with a minimum of 80% cow's milk ricotta.
It's got the flavor of a traditional Ricotta cheese, but at an affordable price.
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Sheep's Milk-Dry Salata Ricotta Soft is salty, white and creamy.
Put a little in lasagne, or melt on some crusty Italian bread.
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A smooth cow and sheep's milk cheese with a hint of vanilla flavor.
Bosina's rind is resilient enough to strengthen its interior while it ripens to a delicious runny texture.
8.8oz Pc

A very, very sharp sheep's milk cheese.
Made in the Locatelli region of Italy.
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Locatelli Sheep's milk Romano is the best genuine romano you can buy.
Locatelli is a region in Italy.
It's a very, very sharp cheese.
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A Roman Mountain Young Pecorino with crushed black pepper.
Aged around 30 to 60 days and is the perfect combination of spicy and creamy.
It's extremely flavorful due to the peppers, but not too overwhelming.
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A Roman Mountain Young Pecorino with crushed red pepper, both creamy and spicy.
The creamy texture of the cheese with a balanced mix of the red pepper makes the cheese easy to use in many Italian dishes.
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A rustic and earthy cube-shaped cow's milk cheese from Northern Italy, Salva Cremasco has a characteristic ridged and motted rind.
It is aromatic and intense with notes of damp earth, hazelnut and mushroom.
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Soft and elastic with an intense aromatic flavor.
Great for melting on sandwiches and over your favorite pasta dishes.
Also serves as a great alternative for fondue because it is super soft and flavorful.
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As it ages, it may develop a layer of white and grey mold, all very edible and adding to the character.
It is quite aromatic, yet mild in flavor, and features some tangy, meaty flavors with a fruity finish.
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Made of whole pasteurized cow's milk and has a semi-soft to firm paste feel.
It's both smooth and supple with pale yellow to brownish rind.
It ages for 90 days to fully develop it's medium nutty taste and texture.
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A traditional cow's milk cheese whose name translates to drunken - a testament to it being soaked in wine.
It's a semi-soft cheese with a smooth finish and quite frankly, is irresistible.
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