Kamil Perry
Pecorino Romano is a hard, salty, and tangy Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word for sheep, 'pecora'. This cheese has a rich history, dating back to ancient Roman times, and is still produced today using traditional methods. The process of making Pecorino Romano involves several steps, from curdling the milk to ageing the cheese wheels for several months.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard, salty Italian cheese |
| Main Ingredient | Sheep's milk |
| Origin | Roman origins, but now mostly produced in Sardinia |
| Ageing Time | 8-12 months |
| Texture | Dry, flaky, granular, glossy |
| Taste | Salty, spicy, umami |
| Uses | Grating over pasta or other dishes |
| Storage | Store in the refrigerator wrapped tightly in parchment, waxed, or butcher paper for up to six weeks |
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What You'll Learn
Ingredients and preparation
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is ideal for grating and adding flavour to dishes. The name 'pecorino' means 'ovine' or 'of sheep' in Italian.
To make Pecorino Romano, start by filtering fresh whole sheep's milk to remove any microorganisms that may hinder the cheese-making process. Then, pour the milk through a metal strainer into a cooking pot to avoid getting heavy cream into the pot. Add whey to the milk and stir. Heat the milk and coagulate it with lamb rennet. Cut the curds into small pieces, approximately the size of rice grains, and press them to remove any remaining liquid, or whey. The more whey remains in the cheese, the more bitter it will become when seasoned.
Next, place the pressed cheese into drum-shaped moulds and leave it to purge the whey. Once cooled, the cheese is branded and salted for 80 to 100 days. For the first few days, the cheese is turned and rubbed with coarse salt daily, then every three to four days, and finally, weekly. The salting process can be done in a variety of ways, including dry salting, brine salting, or a combination of both.
After salting, the cheese is aged for eight to twelve months before release. During this time, the cheese develops its distinct sharp, salty, and spicy flavour, along with a dry, flaky, granular texture. The ageing process can be adjusted based on the desired consistency and taste. The longer the cheese is aged, the firmer, crumblier, and saltier it becomes.
Once the cheese has aged, it can be cut into wedges and vacuum-sealed for storage. Properly stored Pecorino Romano can be kept in the refrigerator for up to six weeks. It can also be frozen in hand-sized portions wrapped in foil or grated and stored in a zip-close bag for up to six months. The rind of the cheese can be saved and added to soups or stews as a flavour enhancer.
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Curdling and cutting
To make Pecorino Romano, the milk is first heated to 39°C (102°F). At this point, starter cultures are added to begin the curdling process. These cultures can be a combination of bacterial and microbial elements, which will influence the flavour and texture of the final cheese. The milk is then gently heated to around 40-42°C (104-107°F). This temperature range is important; too high, and the milk may curdle too fast or burn, while too low and the curdling process will be too slow, impacting the final product.
Once the milk reaches the target temperature, the curdling process begins in earnest. Rennet, a complex mixture of enzymes produced in the stomachs of ruminant animals, is added to the warm milk. Different strengths and types of rennet will also have an impact on the final cheese, so this is a
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Cooking and moulding
Once the milk has coagulated, the curds are cut into small pieces, approximately the size of rice grains. This step helps to evenly distribute the coagulated milk and separate the curds from the whey. The curds are then pressed together to form a solid mass, releasing more whey in the process.
The pressed cheese is then placed into drum-shaped moulds, which help to give the cheese its distinctive shape. The cheese is left in the moulds to rest and allow any remaining whey to drain off. This step is crucial in determining the final texture and consistency of the cheese.
Once the cheese has cooled, it is branded and salted. The salting process can take 80 to 100 days, during which the cheese is turned and rubbed with coarse salt at different intervals. The frequency of salting decreases over time, from daily during the first few days to weekly after a few weeks.
After the salting process is complete, the cheese is aged for several months, typically between eight and twelve months. This ageing process is crucial to the development of the cheese's flavour and texture. During this time, the cheese transforms from a soft and sweet young cheese to a dry, flaky, and granular mature cheese with a sharp, salty, and spicy flavour.
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Salting and pressing
After the curds are formed, they are then cut into small pieces and stirred. This is done to release any remaining whey and to help the curds knit together into a solid mass. The curds are then scooped into moulds or baskets, which are then
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Aging and final product
After the curds are formed and the cheese is moulded and salted, the final step in the process of making Pecorino Romano is ageing. This step is crucial in developing the cheese's characteristic sharp, salty flavour and firm texture. The ageing process for Pecorino Romano typically takes a minimum of 5 months but can be extended to 8 months or even longer, depending on the desired maturity of the final product.
During the ageing process, the cheese wheels are placed in temperature- and humidity-controlled ageing rooms. The ideal conditions for ageing Pecorino Romano are temperatures between 10°C to 13°C (50°F to 55°F) and a relative humidity of around 80-85%. Regular turning and brushing of the cheese wheels are practised to ensure even distribution of moisture and to prevent the formation of unwanted mould.
The ageing rooms are carefully monitored to maintain the optimal environment for the cheese to mature properly. The temperature and humidity levels are checked regularly to ensure they remain consistent, as fluctuations can negatively impact the cheese's quality. The ageing rooms should be well-ventilated to allow for the natural exchange of air, aiding in the gradual drying process of the cheese.
During the first few weeks of ageing, the cheese wheels are turned frequently, sometimes as often as every other day. This process helps to distribute the salt evenly throughout the cheese and promotes the release of moisture, which is crucial in inhibiting the growth of harmful bacteria and mould. As the ageing process continues, the frequency of turning may be reduced to once a week or even less, depending on the cheese's progress.
The salt used in the ageing process not only contributes to the flavour but also serves as a natural preservative, inhibiting the growth of unwanted microorganisms. The salt draws out moisture from the cheese, creating an environment that is You may want to see also Pecorino Romano is a hard, salty sheep's milk cheese that is made by following this process: heating, curdling, cooking, draining, pressing, salting, and aging the curds. Sheep's milk is the main ingredient used for making Pecorino Romano cheese. It takes about 5 months to make Pecorino Romano cheese. Pecorino Romano is made from sheep's milk, while Parmesan is made from cow's milk. Pecorino Romano is also saltier and has a stronger flavor than Parmesan.Vegetable Enzymes: Making Mozzarella Cheese Perfectly
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