Randy Chandler
Pecorino is a popular Italian hard cheese made from sheep's milk. It is known for its crumbly texture and tangy, salty flavour. While Pecorino Romano is the variety most North Americans are familiar with, there are several other types of Pecorino cheese, including Toscano, Sardo, and Siciliano. Pecorino is often grated or shaved and added to dishes like pasta, or enjoyed on its own. Interestingly, it is also lactose-free, making it a perfect choice for lactose-intolerant individuals. While Pecorino is not typically known to have blue pieces in it, some people have reported experiencing Pecorino Romano that smells and tastes strongly of blue cheese, without any visible mould. This unusual occurrence may be due to the early introduction of blue mould during the cheese's aging process, resulting in the development of blue cheese characteristics without the presence of visible blue pieces.
| Characteristics | Values |
|---|---|
| Blue pieces | No |
| Blue mold | Possible, but rare |
| Type of cheese | Italian hard cheese |
| Texture | Crumbly |
| Flavor | Tangy, salty, nutty, sharp, mild, milky |
| Color | White or pale yellow |
| Production | Made from sheep's milk |
| Origin | Italy |
| Aging | 8-12 months |
| Uses | Grating, shaving, eating on its own |
| Wine pairing | Italian full-bodied reds, like Barolo or Brunello |
| Lactose | Lactose-free |
| Storage | Wrap in parchment or wax paper, store in the lower compartment of the fridge |
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What You'll Learn
Pecorino Romano can sometimes smell and taste like blue cheese
Pecorino Romano is a hard, crumbly, and salty Italian cheese made from sheep's milk. It is one of the six main varieties of Pecorino, and it is probably the most famous outside of Italy, especially in the United States. The cheese is known for its pungent tones of soft spices and seared butter, with its flavor intensifying over time.
This phenomenon of Pecorino Romano smelling and tasting like blue cheese could be due to the early introduction of blue mold during the aging process. Blue mold can grow throughout the cheese without any visible signs of blueness, resulting in a blue cheese-like flavor. While this is not a common occurrence in commercial cheese, it is also not unheard of.
It is important to note that Pecorino Romano is known for its intense and pungent flavor, which may be too strong for some people's palates. The combination of Pecorino Romano with other cheeses, such as Parmesan, might also contribute to an enhanced smell and taste that resemble blue cheese.
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Pecorino cheese is made from sheep's milk
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino is derived from the Italian word pecora, which translates to 'sheep'. It is one of the oldest varieties of cheese and is produced exclusively in Sardinia, Lazio, and the Tuscan Province of Grosseto.
The process of making pecorino cheese begins with selecting high-quality, pasture-raised sheep's milk, typically sourced from Sardinia, Lazio, or the Tuscan Province of Grosseto. The milk is then heated and coagulated with lamb rennet to form curds, which are cut into small pieces to release the whey (liquid portion of the milk). The curds are then placed into drum-shaped moulds and left to purge the whey. Once cooled, the cheese is branded and salted for 80 to 100 days. The salting process involves rubbing salt on the surface or immersing the cheese in a saltwater brine, which helps to preserve the cheese and develop its flavour.
After salting, the cheese is aged for a minimum of five months, and sometimes up to a year or more, in temperature- and humidity-controlled environments. During this ageing process, the cheese develops its characteristic hard texture and sharp, tangy flavour. The longer the cheese is aged, the more intense its flavour becomes. The ideal grating cheese has been aged for eight months, while a younger pecorino can be marketed as a table cheese after five months.
Pecorino cheese is a culinary staple in Italian cuisine, commonly used in pasta dishes, salads, baked goods, and pizzas. It is also ideal for grating and melting, adding a rich and savoury flavour to any dish. When cooking with pecorino cheese, adjustments to the cooking method and timing may be necessary due to its unique melting properties. Additionally, pairing pecorino with the right wine, such as Italian full-bodied reds, can enhance its flavour profile.
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Pecorino cheese is known for its crumbly texture
Pecorino is a traditional Italian hard cheese made from sheep's milk. It is known for its crumbly texture and granular texture, which makes it perfect for grating. The more matured versions of the cheese are harder but still crumbly and have buttery and nutty flavours. The ageing process contributes to a firm yet crumbly texture.
Pecorino is produced from whole sheep's milk and is known for its intense flavour. It is ideal for grating and melting and is a culinary staple in Italian cuisine. It is commonly used in pasta dishes like Cacio e Pepe or Pesto, and is also used in salads, baked goods, and pizzas. The unique taste of pecorino adds a rich and savoury flavour to any dish it is incorporated in.
Pecorino cheese can be stored in the fridge, wrapped in parchment or wax paper, and placed in a plastic bag, which should be left partially open to allow for air circulation. It can last for 8-9 months in the fridge if unopened and stored properly.
Pecorino Romano, a variety of Pecorino that originates from the island of Sardinia, is the most well-known variety of Pecorino outside of Italy, especially in the United States. It has a strong, sharp flavour and is perfect for grating. Other varieties of Pecorino include Pecorino Sardo, Pecorino Toscano, Pecorino Siciliano, Pecorino di Filiano, and Pecorino Croton.
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Pecorino cheese is a staple in Italian cuisine
Pecorino is produced throughout Italy, and its most famous varieties include Pecorino Romano, Pecorino Sardo, Pecorino Toscano, and Pecorino Siciliano. These cheeses are often aged for different periods, resulting in a variety of tastes and textures suitable for various culinary applications. The more matured cheeses, referred to as "stagionato" (aged or seasoned), are harder but still crumbly in texture and have buttery and nutty flavors. Softer varieties, such as semi-stagionato and fresco, have milder cream and milk tastes.
Pecorino Romano, hailing from the regions of Lazio and Sardinia, is the most well-known and widespread variety of Pecorino, especially in the United States. It is known for its sharp, intense, and salty flavor, making it a favorite for grating over pasta dishes like Cacio e Pepe, Carbonara, and Pasta alla Gricia. The salty notes in Pecorino Romano also make it a great addition to cheese boards, providing a savory contrast to sweeter items like figs or honey.
Pecorino is a versatile ingredient that enhances the taste of pasta, risotto, salads, and even desserts. Its bold flavor transforms dishes, offering a delightful dining experience. It is ideal for grating and melting, and its unique taste adds a rich, savory flavor to any dish it is incorporated into. Cooking with Pecorino is an art, and it requires adjustments in the cooking method and timing due to its unique melting properties.
Pecorino cheese is a culinary staple in Italian cuisine, adding a distinctive flavor to dishes and delighting cheese lovers worldwide.
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Pecorino cheese is high in sodium
Pecorino cheese is a high-quality Italian hard cheese produced from sheep's milk. It is known for its crumbly texture and intense flavor, and is commonly used in Italian cuisine, such as pasta dishes, salads, baked goods, and pizzas.
While Pecorino cheese offers a rich and savory flavor to various dishes, it is important to note that it has a very high sodium content. A serving size of 100 grams of Pecorino Romano cheese contains 2400mg of sodium, which is 104% of the daily value. This high sodium content can have significant implications for individuals with high blood pressure or those who are on a low-sodium diet.
The high salt content in Pecorino cheese also contributes to its long shelf life. Unopened Pecorino cheese can last for 8-9 months in the fridge due to its dry nature and high salt content. Even after opening, Pecorino cheese can remain consumable for up to 3-4 weeks if properly wrapped and stored. However, it is crucial to monitor the cheese for any signs of spoilage, such as mold that is not typically white or green-blue in color, or any foul or overly sour smell.
Despite the high sodium content, Pecorino cheese has certain nutritional benefits. It is a good source of protein and calcium, providing 20 grams of protein and 800mg of calcium per 100-gram serving. Additionally, like other pressed cooked cheeses, Pecorino has low to no detectable levels of lactose, making it suitable for individuals with lactose intolerance.
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Frequently asked questions
No, Pecorino is an Italian hard cheese produced from sheep's milk. Its color can be white or pale yellow and it has a creamy texture that is slightly crumbly. However, it is not uncommon for Pecorino Romano cheese to have a strong smell and taste of blue cheese.
Pecorino Romano is a specific type of Pecorino cheese that is made in the Lazio region of Italy and is one of the oldest and most famous varieties of Pecorino cheese. It is hard and crumbly in texture, and its flavor intensifies as the seasons pass.
It is advisable to cut Pecorino cheese into smaller pieces before freezing. Grating the cheese and then freezing it in airtight, heavy-duty freezer bags is also an option. This eliminates the need for thawing, as the frozen grated cheese can be directly used for cooking.
