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Posted on 07/17/2025 9:26:38 AM PDT by lasereye
Edited on 07/17/2025 9:52:05 AM PDT by Admin Moderator. [history]
MONTEROSI, Italy (Reuters) -Producers of Pecorino Romano cheese, one of Italy's best known food exports, are lobbying to be spared new U.S. tariffs that could raise consumer prices and take a chunk out of their export market.
Gianni Maoddi, president of the Consorzio di Tutela del Pecorino Romano, said the cheese has for more than 140 years been popular in the United States, which accounts for around 40% of annual exports.
(Excerpt) Read more at finance.yahoo.com ...
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Plenty of very good cheese right here in the good ole U.S.A. We just visited a local goat farm & creamery and had some very good cheese. If you are into cheese, search the net for a local creamery and you will be in for a tasty surprise.
Simple. The US will remove tariffs on pecorino when Italy removes tariffs on Cheez Whiz.
Those who usually buy genuine pecorino romano cheese probably will continue to buy it even with a price hike; that stuff is expensive, and if they can afford it now, they can probably still afford it. Besides, some of the tariff increase will be absorbed by the companies importing it.
As an ancestral spaghetti bender myself, I approve! Molto Bene!
Pecorino, Pancetta & Rosemary Sauce / Serves 2
Ing 300g short pasta, 100g pecorino cheese, grated, 200g unsmoked pancetta, 1 tsp corn flour
200 ml milk 20g butter 2 cloves garlic, peeled
Generous handful fresh rosemary leaves S/p evo
Method Heat a drizzle of olive oil. Add pancetta in small cubes, peeled cloves of garlic. Keep theat low and fry for 8-10 min, removing from the heat when the pancetta is crispy.
Meanwhile, slowly heat the milk in a separate saucepan with the corn flour, allowing it to dissolve completely. Melt the butter in a bain-marie and then add this to the pan with the milk and flour, stirring together to form a smooth mixture with no lumps. Add the grated pecorino cheese, s/p, mix thoroughly.
Remove garlic; place pan back on very low heat after several moments of resting. Add milk and cheese mixture- keeping heat very low so mixture doesn’t separate - and stir.
Add cooked pasta to the sauce and toss gently to coat. Sprinkle over fresh rosemary to taste and serve immediately. Buon appetito!
grazia
President Trump should directly comment about this in the news media. Pointedly say that he hates tariffs and that he would waive the tarrif if Italy did the same.
Italian producers of Parmesan up next.
Glad I have a big block of both cheese’s, enough to last a year.
Gianni Maoddi should call his own President.
What self-respecting Italian (or American) would purchase Cheez Whiz?
Cacio e Pepe (The Foolproof Way)
https://www.cookwell.com/recipe/cacio-e-pepe-the-easy-way
I’ve done this once. It is worth doing.
I’ve been super busy the last two months, but it’s finally starting to settle down. I need to make time to do it again.
Pecorino is a key ingredient.
Uh-oh. I’d better start stocking up.
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