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Old 12-07-2013, 05:59 PM posted to rec.food.cooking
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Default Pecorino Romano trademark?

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.

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Old 12-07-2013, 06:01 PM posted to rec.food.cooking
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Default Pecorino Romano trademark?

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?
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Old 12-07-2013, 06:16 PM posted to rec.food.cooking
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Default Pecorino Romano trademark?



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/

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Old 12-07-2013, 06:37 PM posted to rec.food.cooking
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Default Pecorino Romano trademark?

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

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Old 14-07-2013, 08:19 PM posted to rec.food.cooking
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Default Pecorino Romano trademark?

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
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Old 16-07-2013, 11:07 AM posted to rec.food.cooking
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Default Pecorino Romano trademark?

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
--
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Anthelme Brillat Savarin


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Old 16-07-2013, 06:56 PM posted to rec.food.cooking
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Default Pecorino Romano trademark?

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.


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