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Cheese Acids

By: Michael Zviely
Posted: March 30, 2012, from the April 2012 issue of P&F magazine.

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  • From P&F Magazine
  • April 2012 issue, pg 30
  • 6 pages

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4-Methylnonanoic acid (FEMA# 3574, CAS# 45019-28-1) occurs in heated lamb (mutton) and cheeses such as Pecorino Romano, and it has a fatty, meaty odor. Dating back to ancient Roman times, Pecorino Romano is one of the world’s oldest recorded cheeses. Pecorino is an Italian word meaning from sheep’s milk, and Romano indicates that this cheese is of Roman descent. The majority of Pecorino Romano is made in Lazio, Tuscany or Sardinia between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality.

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