Kamil Perry
Locatelli is a brand of Pecorino Romano cheese, which is made from sheep's milk and has a sharp, salty flavour. It is often used as a substitute for Parmesan, although the two cheeses are not the same. Locatelli is a popular choice for grating over spaghetti or other pasta dishes, and it can also be eaten on its own as a table cheese. The Locatelli family has been making cheese for over 200 years, and their product is known for its superior quality and taste.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's milk |
| Texture | Dry, granular, firm |
| Taste | Sharp, salty, strong, nutty |
| Age | Naturally aged over 9 months |
| Use | Sharper alternative to parmesan, grated over spaghetti, added to salads and sandwiches |
| Region | Lazio and Sardinia, Italy |
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What You'll Learn
Locatelli is made from sheep's milk, while Parmesan is made from cow's milk
Locatelli is a type of Pecorino Romano cheese, made from sheep's milk. It is a classic Italian cheese, produced mainly in the regions of Lazio and Sardinia. The cheese is named after the city of Rome, where it has been made for centuries. Locatelli Pecorino Romano is a firm, salty cheese with a unique flavour. It is often used in Italian recipes like cacio e pepe and pasta alla gricia, but can also be eaten on its own or added to salads and sandwiches.
Parmesan, on the other hand, is made from cow's milk. While Locatelli is a type of Pecorino Romano cheese, it is often compared to Parmesan due to their similar flavours and uses. Both cheeses are firm and salty, and can be used as a table cheese or grated over pasta. However, the key difference lies in the type of milk used to produce them.
Locatelli is made from 100% pure sheep's milk, which gives it a distinct sharp and salty taste. It is one of the most ancient types of cheeses, with a dry and granular texture. The cheese is naturally aged over 9 months and has a strong flavour. Young Locatelli cheese has a mild taste with a light touch of lemon, while older cheeses can be extremely salty with a characteristic lemony tang.
In contrast, Parmesan is made from cow's milk and has a slightly different flavour profile. While both cheeses are popular choices for grating over pasta or adding savoury notes to a dish, their milk source sets them apart. The type of milk used to make a cheese plays a significant role in determining its flavour, texture, and overall character.
The process of making Locatelli involves rubbing the cheese with oil and wood ash. As the cheese matures, its paste darkens and hardens, and mature Locatelli can develop casein crystals, contributing to its distinct texture. In the hills of central and southern Italy, where Locatelli is produced, cows are rare. This is why sheep's milk is used to make this hard, compact cheese.
In summary, Locatelli and Parmesan are both firm, salty cheeses that are commonly used in Italian cuisine. However, the key difference is that Locatelli is made from sheep's milk, while Parmesan is made from cow's milk. This distinction gives each cheese its unique flavour, texture, and characteristics, showcasing the importance of milk type in cheesemaking.
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Locatelli is a Pecorino Romano cheese
Pecorino Romano has a Protected Designation of Origin (PDO) designation from the European Union, which means it can only be produced in certain regions of Italy using traditional methods. Locatelli's Pecorino Romano is made with 100% pure local sheep's milk and is aged for a minimum of 9 months to develop its rich, nutty flavour and sharp, bold taste. It is available in wedges, wheels, and grated forms, making it a versatile ingredient for various dishes.
Locatelli Pecorino Romano is known for its superior quality and taste, reflecting the craftsmanship and tradition of the Locatelli family, who have honed their cheesemaking skills for over 200 years. Today, the Locatelli brand is under the guardianship of the Auricchio family, who continue the legacy of producing exceptional Italian cheeses.
While Locatelli is often compared to Parmesan cheese and used as a substitute, it is important to note that they are not the same. Parmesan is made from cow's milk, while Pecorino Romano is made from sheep's milk, giving it a distinct flavour and characteristics. Locatelli Pecorino Romano is considered a premium cheese and is often the most expensive option in stores. Its versatility, flavour, and texture have made it a favourite among cheese enthusiasts and home cooks alike.
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Locatelli is more expensive than other parmesans
Locatelli is a brand of Pecorino Romano cheese, which is a firm, salty, sheep's milk cheese mainly produced in the Italian regions of Lazio and Sardinia. It is a popular ingredient in Italian specialties like cacio e pepe and pasta alla gricia and is also enjoyed as a table cheese.
Locatelli Pecorino Romano is considered a premium product and is often the most expensive Parmesan option available in stores. Its unique, salty flavor sets it apart from other Parmesan cheeses, and it is favored by those who enjoy strong, savory cheeses. The Locatelli family has been crafting cheese for over 200 years, and their dedication to quality and traditional craftsmanship is reflected in the price of their products.
The process of making Locatelli cheese involves aging the cheese for at least 9 months, contributing to its higher price. The aging process gives the cheese its distinct sharp and salty flavor, as well as a dry and granular texture. This natural aging process is a traditional method that requires time and expertise, influencing the final cost of the product.
Additionally, the rarity of sheep's milk in certain regions of Italy may impact the price of Locatelli. In central and southern Italy, where cows are less common, sheep's milk is used to make hard, compact cheeses like Pecorino Romano. The limited supply of sheep's milk and the specialized production methods may contribute to the higher price of Locatelli compared to other Parmesan cheeses.
While Locatelli is more expensive than other Parmesans, some consumers believe it offers a superior taste and texture that justifies the higher price. The unique production methods, aging process, and use of sheep's milk contribute to its premium status and make it a sought-after ingredient for those seeking an authentic and flavorful cheese experience.
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Locatelli has a dry and granular texture
Locatelli Pecorino Romano is a firm, dry, and granular cheese made from sheep's milk. It is one of the oldest types of cheese, with a strong, sharp, and salty taste. Its unique flavour sets it apart from other cheeses, and it is widely used as a sharper alternative to Parmesan.
Locatelli Pecorino Romano is a classic Italian cheese that has been produced for centuries in the city of Rome, mainly in the regions of Lazio and Sardinia. It is a popular ingredient in regional specialties such as cacio e pepe and pasta alla gricia, but it can also be enjoyed on its own as a table cheese or added to salads and sandwiches.
The Locatelli family has been crafting cheese for over 200 years, and their tradition of superior quality and taste continues today under the stewardship of the Auricchio family. All Locatelli cheeses are still made by hand using traditional methods and 100% pure local sheep's milk.
The dry and granular texture of Locatelli Pecorino Romano is a result of the natural ageing process. The cheese is rubbed with oil and wood ash and aged for at least nine months, during which the paste darkens and hardens, and casein crystals may form. This ageing process gives the cheese its distinct sharp and salty flavour, adding a luxurious edge to any dish.
Locatelli Pecorino Romano is a versatile and adaptable cheese that can be grated over spaghetti or enjoyed on its own. Its firm texture and strong flavour make it a favourite among cheese aficionados and those who enjoy firm, salty cheeses. The dry and granular texture also makes it ideal for grating, adding a savoury boost to various dishes.
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Locatelli is a good alternative to Parmesan
Pecorino Romano has a dry and granular texture and a strong, sharp, and salty taste, making it a popular alternative to Parmesan. Locatelli Pecorino Romano is a high-quality example of this type of cheese, with a unique flavour that sets it apart. It is made by hand using traditional methods and 100% pure local sheep's milk, giving it an authentic edge.
Like Parmesan, Locatelli can be grated over spaghetti or used in classic Italian recipes like cacio e pepe and pasta alla gricia. It can also be eaten on its own as a table cheese or added to salads and sandwiches for a savoury boost. Locatelli is a good choice for those who enjoy strong, savoury cheeses that can stand on their own in a meal.
While Locatelli is one of the more expensive Parmesan alternatives, many consider it worth the price for its superior taste. Its sharp and salty flavour and dry, granular texture make it a good choice for those looking for a sharper alternative to Parmesan. Locatelli is a versatile and delicious cheese that can enhance a variety of dishes.
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Frequently asked questions
Locatelli is a brand of Pecorino Romano cheese, which is a firm, salty sheep's milk cheese mainly produced in the Italian regions of Lazio and Sardinia.
Locatelli cheese is made from sheep's milk, while Parmesan is made from cow's milk. Locatelli is also more expensive than other Parmesan brands.
Locatelli cheese is a versatile ingredient that can be grated over spaghetti, used in classic Italian recipes like cacio e pepe and pasta alla gricia, or eaten on its own as a snack or table cheese. It can also be added to salads and sandwiches to give them a savoury boost.
