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Pecorino Romano cheese

Pecorino Romano cheese

Pecorino is the name of a family of hard Italian cheeses made from sheep‘s milk. The word pecora, from which the name derives, means sheep. Most are aged and sharp.
Of the four main varieties of mature pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best known outside Italy: especially in the United States which has been an important export market for the cheese since the nineteenth century.[1] Most Pecorino Romano is produced on the island of Sardinia, though its production is also allowed in Lazio and in the Tuscan Province of Grosseto.
The other three mature PDO cheeses are the milder Pecorino Sardo from Sardinia, Pecorino Toscano, the Tuscan relative of Pecorino Sardo, and Pecorino Siciliano from Sicily. All come in a variety of styles depending on how long they have been matured. The more matured cheeses, referred to as stagionato, are harder and have a stronger flavour. Some varieties may have spices included in the cheese. In Sardinia, the larvae of the cheese fly are intentionally introduced into Pecorino Sardo to produce a local delicacy called casu marzu.
Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive strong, very salty flavour means that it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as pasta all’amatriciana.


Elbows Barilla PLUS® alla Ligure

Ease of preparation: average

Prep Time: 15 minutes

Cook time: 5 minutes

Servings: 4-6

Regions: Liguria

Wine pairing: White


1 box BARILLA PLUS Elbows
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
to taste salt
to taste freshly ground black pepper
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese


December 28, 2011

For 15 years, Joseph Proietto has been helping people lose weight. When these obese patients arrive at his weight-loss clinic in Australia, they are determined to slim down. And most of the time, he says, they do just that, sticking to the clinic’s program and dropping excess pounds. But then, almost without exception, the weight begins to creep back. In a matter of months or years, the entire effort has come undone, and the patient is fat again. “It has always seemed strange to me,” says Proietto, who is a physician at the University of Melbourne. “These are people who are very motivated to lose weight, who achieve weight loss most of the time without too much trouble and yet, inevitably, gradually, they regain the weight.”

Uploaded on Oct 22, 2011
Presented by: Dr. Michael Klaper – 1993

Official Website for Dr. Michael Klaper

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See the full documentary FREE online –
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High-protein Diets: Trading Your Health for Temporary Weight Loss…

Explore the consequences of a meat (animal based) diet. Are we really designed to be omnivores OR does a plant based diet suit us best?
*** Herbivore vs. Carnivore – You be the judge ! ***…

Great websites for helping you transfer from a meat based to a plant based diet.

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NOT Milk

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Click “Show More” to view more of the source videos.
ICE CREAM — for the ice cream recipe, you need to find the Bulletproof Executive website and search for ‘Get Some Ice Cream.’ Also, get his Bulletproof Diet infographic.

Just one vital facet. More is needed. Take a look at the principles of Weston A. Price that were found in ALL healthy peoples all over the world with varying diets. Eskimos ate mostly meat. Polynesians ate mostly veges. But they ALL shared common principles that accounted for their extreme level of health and longevity. Fat was highly regarded by them all, thus, one of the vital principles of the traditional diets of our forefathers.

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If you liked this, please look into the Weston A Price Foundation. Your local chapter leader will be glad to help you find local nutrient-dense foods.

Brie and Camembert

The recipes and techniques used by cheesemakers are almost identical for both Brie and Camembert.
Brie and Camembert have flavor profiles that are almost identical.

The texture of both Brie and Camembert is also very similar, although Camembert tends to be denser and Brie runnier.

Traditional French Brie and Camembert are made with raw milk. However, the USDA requires that all cheeses made with raw milk be aged at least 60 days before being sold in the US. Brie and Camembert are aged less than 60 days. Therefore, French brands of Brie and Camembert and American versions of Brie and Camembert that are aged less than 60 days and sold in the US are always made from pasteurized milk.

Both Brie and Camembert have bloomy rinds and ripen closest to the rind first. If a wheel of Brie or Camembert is cut into too early the cheese near the rind will be ripe and soft and the middle will be firmer with a lighter, sometimes white, color.

Once a wheel of Brie or Camembert is cut into, it will stop ripening.So, when is a wheel of Brie or Camembert perfectly ripe? This can be a personal preference. However, a perfectly ripened wheel of Brie or Camembert is often thought to be soft and full, bulging slightly against the rind but not running completely out of the rind. Both can have a strong and stinky aroma, but should not smell ammoniated.

Overripe Brie and Camembert often have an unpleasant, powerful aroma and an extremely runny consistency that cannot be contained within the rind. Conversely, Brie or Camembert with a dry, cracked rind and and dry texture is past its prime, too.

The white on brie is NOT wax. It’s the bacteria that have grown on the cheese.

Sugar and Nut Glazed Brie Recipe courtesy Paula Deen

Show: Paula’s Home Cooking
Episode: Holiday Show

1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

There are lots more recipes on the food network website.

Mornay (bechamel )

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

blue cheese

Roquefort is a type of blue cheese that is renowned throughout the world as the ‘King of Cheeses, Cheese of Kings’. Named after the village of Roquefort in Aveyron, in the south of France, this blue cheese is especially infamous for its pungent smell and characteristic blue veins of mold. Equally fascinating is its unique production process. In fact, Roquefort falls under the ‘protected designation of origin’ (PDO) provided by the European Union Law.

The PDO defines that Roquefort must be produced following certain regulations, such as the use of milk from a particular breed of sheep, the location in which the cheese is matured, and the type of mold used for the maturation process. Hence, to guarantee the quality and purity of Roquefort, only milk from the Lacaune ewe is processed and cultured with a fungus calledPenicillium roqueforti and left to naturally mature in the Combalou caves in Roquefort village.

The story behind the origins of Roquefort blue cheese has been romanticized in a very old legend of the land. The legend begins with a young shepherd who was minding his flock of sheep in the hills of Roquefort when he suddenly sighted a beautiful maiden in the distance. Determined to find her, the shepherd left his dog to guard the sheep and hastily placed his lunch – bread and ewe’s milk curds – in the nearby caves to keep cool.

Roquefort (US /ˈrkfərt/ or UK /rɒkˈfɔr/French: [ʁɔk.fɔʁ]; from Occitan ròcafòrt [ˌrɔkɔˈfɔrt]) is a sheep milk blue cheese from the south of France, and together with Bleu d’AuvergneStilton and Gorgonzola is one of the world’s best known blue-cheeses.[2] Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms (5.5 and 6.6 pounds), and is about 10 cm (4 inches) thick. Each kilogram of finished cheese requires about 4.5 litres (1.18 gallons) of milk to produce.

Blue cheese is a general classification of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be crumbled or melted over foods.
In the European Union many blue cheeses such as RoquefortGorgonzola and Blue Stilton carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France’s Appellation d’Origine Contrôlée and Italy’s Denominazione di Origine Protetta. Blue cheeses with no protected origin name are designated simply “blue cheese”.
The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses,[1] as well as foot odor and other human body odors.

Insalata Greca

Ease of preparation: easy
Prep Time: 30 minutes
Cook time: 10 minutes
Servings: 7-9
Wine pairing: White


1 box BARILLA PLUS Elbows
1-1/2 cup Feta cheese, crumbled
3 cups cherry tomatoes, halved
2 small cucumbers
1 medium red onion
4 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
4 leaves fresh basil

Cook pasta in salted water; drain one minute prior the lower recommended cooking time. Drizzle with one tablespoon of olive oil, place flat on a sheet tray to cool down as quick as possible.
PEEL and slice cucumbers thinly. Cut the onion and basil julienne.
COMBINE pasta n a bowl with all remaining ingredients. Allow to rest 30 minutes before serving

Coditos a la Ligure

Elbows Barilla PLUS® alla Ligure

Ease of preparation: average

Prep Time: 15 minutes

Cook time: 5 minutes

Servings: 4-6

Regions: Liguria

Wine pairing: White


1 box BARILLA PLUS Elbows
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
to taste salt
to taste freshly ground black pepper
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese