My lovely bride brought home a 4.5 lb chunk of delicious pecorino romano. So for the next several months we won't have to suffer with overpriced dreck from Costco or similar. (Locatelli Romano would cost 50% more, per pound.)

I don't know who made this cheese. But part of a logo is stamped into the side, along with the repeated words PECORINO ROMANO PECORINO ROMANO. There is no black wax or whatever coating.

On Friday, July 12, 2013 9:59:37 AM UTC-7, wrote:
> My lovely bride brought home a 4.5 lb chunk of delicious pecorino romano. So for the next several months we won't have to suffer with overpriced dreck from Costco or similar. (Locatelli Romano would cost 50% more, per pound.)
>
>
>
> I don't know who made this cheese. But part of a logo is stamped into the side, along with the repeated words PECORINO ROMANO PECORINO ROMANO. There is no black wax or whatever coating.

Whoops! Is there a way for me to tell from a partial trademark who made this cheese? That is, is there a list of trademarks for the various romano makers that I could look at, and decide?

> wrote in message
...
> On Friday, July 12, 2013 9:59:37 AM UTC-7, wrote:
>> My lovely bride brought home a 4.5 lb chunk of delicious pecorino romano.
>> So for the next several months we won't have to suffer with overpriced
>> dreck from Costco or similar. (Locatelli Romano would cost 50% more, per
>> pound.)
>>
>>
>>
>> I don't know who made this cheese. But part of a logo is stamped into the
>> side, along with the repeated words PECORINO ROMANO PECORINO ROMANO.
>> There is no black wax or whatever coating.
>
> Whoops! Is there a way for me to tell from a partial trademark who made
> this cheese? That is, is there a list of trademarks for the various romano
> makers that I could look at, and decide?

Where is Vilco when you need him?)

--
--
http://www.helpforheroes.org.uk/shop/

On 2013-07-12, Ophelia > wrote:

> Where is Vilco when you need him?)

A good pecorino is aged for 2 yrs and, like good parmesan, has large
salt crystals present. If really good and truly authenic, it's gonna
cost up around $20 lb. The real deal is worth every penny.

nb

On Fri, 12 Jul 2013 09:59:37 -0700 (PDT),
wrote:

>My lovely bride brought home a 4.5 lb chunk of delicious pecorino romano. So for the next several months we won't have to suffer with overpriced dreck from Costco or similar. (Locatelli Romano would cost 50% more, per pound.)
>
>I don't know who made this cheese. But part of a logo is stamped into the side, along with the repeated words PECORINO ROMANO PECORINO ROMANO. There is no black wax or whatever coating.


You may never know. Many cheeses like that go through a consortium
where may makers all contribute. Pecorino is the type of cheese, made
from sheep's milk. Pecorino Romano is allowed only on the islands of
Sardinia, Lazio and in the Tuscan Province of Grosseto.

Pecorino never had black wax either. Ewes just can't tell very
easily.

> wrote:

> Whoops! Is there a way for me to tell from a partial trademark who made
> this cheese? That is, is there a list of trademarks for the various
> romano makers that I could look at, and decide?

Your Google Groups posts are hardly readable, all being in a single endless
line. I do not think I will be replying to you often, if at all.

Each wheel is stamped with the general trademark of the consortium, with
the producer's code. It is said that connoisseurs prefer the
Latium-produced pecorino romano, mostly for sentimental reasons, I'm
sure. Most pecorino romano is now produced on the island of Sardinia,
but apparently there are still four producers in Lazio: Brunelli, Fulvi,
Locatelli, and Lopez, though some sources suggest that Locatelli has now
relocatellied to Sardinia. See
<http://www.pezzera.it/pezzera/index.php?option=com_content&view=article&id=181&I temid=209&lang=en>

Victor

wrote:

> Whoops! Is there a way for me to tell from a partial trademark who
> made this cheese? That is, is there a list of trademarks for the
> various romano makers that I could look at, and decide?

I don't know what you mean with "trademark", I know the procucers of many
cheeses have a procuder-code.
Just as for Parmigiano Reggiano, the code of the single producer (along with
the year of production) is printed only in one spot of the rind, thus you
must be very lucky to get a slice from that exact point.
Here you can read it:
http://www.naturaroma.it/wp-content/...7/pecorino.jpg

Here "SS118" is the producer and "08" is the year, and SS118 leads us to a
sardinian producer:

Coop. San Pasquale
(SS118) S.S. 127 km. 95.800 - 07032 Nulvi
Tel. 079/576890 - fax 079/576499 -
(from: http://www.pecorinoromano.com/soci.html which is the official list of
codes of all the producers)

You could get back at the store and see if there are other pieces with the
code and year part
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Tuesday, July 16, 2013 3:07:38 AM UTC-7, ViLco wrote:
> wrote:
>
>
>
> > Whoops! Is there a way for me to tell from a partial trademark who
>
> > made this cheese? That is, is there a list of trademarks for the
>
> > various romano makers that I could look at, and decide?
>
>
>
> I don't know what you mean with "trademark", I know the procucers of many
>
> cheeses have a procuder-code.
>
> Just as for Parmigiano Reggiano, the code of the single producer (along with
>
> the year of production) is printed only in one spot of the rind, thus you
>
> must be very lucky to get a slice from that exact point.
>
> Here you can read it:
>
> http://www.naturaroma.it/wp-content/...7/pecorino.jpg
>
>
>
> Here "SS118" is the producer and "08" is the year, and SS118 leads us to a
>
> sardinian producer:
>
>
>
> Coop. San Pasquale
>
> (SS118) S.S. 127 km. 95.800 - 07032 Nulvi
>
> Tel. 079/576890 - fax 079/576499 -
>
> (from: http://www.pecorinoromano.com/soci.html which is the official list of
>
> codes of all the producers)
>
>
>
> You could get back at the store and see if there are other pieces with the
>
> code and year part

Thanks, Vilco.

I really like this one, and wanted to know who in particular made it. I will try asking the store.