Kamil Perry
Pecorino Romano is a hard cheese with a very low moisture content and a high melting point, making it a poor choice for melting on top of baked dishes like potatoes. However, it can be melted in sauces, such as the traditional Italian pasta dish Cacio e Pepe, which combines pasta, pecorino Romano cheese, and pepper. To achieve a smooth, creamy sauce in Cacio e Pepe, it is important to finely grate the cheese, use extra-starchy pasta water, and whisk vigorously to prevent clumping.
| Characteristics | Values |
|---|---|
| Melting point | 180° F |
| Cheese type | Hard, aged, low moisture |
| Grating | Fine |
| Starch | Required |
| Temperature | Below 180° F |
| Baking | Not suitable |
| Sauce | Required |
| Use | Garnish |
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What You'll Learn
Pecorino Romano has a high melting point
Pecorino Romano is a hard cheese with a low moisture content and a very high melting point. It is one of the four main types of Pecorino cheese, the others being Sardo, Toscano, and Siciliano. It is made from sheep's milk and has a shorter aging time compared to other cheeses. Its sharp flavor adds unexpected depth to simple recipes.
Due to its low moisture content, Pecorino Romano has an extremely high melting point, which makes it challenging to melt in recipes. It generally stays firm even when added while cooking. This is why it is often used as a garnish or topping rather than being melted. When melted, it tends to brown and crisp rather than melt smoothly.
To melt Pecorino Romano, it is recommended to grate it finely and add it to a sauce with extra starch from pasta water. The starch in the pasta water acts as a stabilizing ingredient, coating the protein and fat components of the cheese, preventing them from separating. It is important to note that the temperature of the sauce needs to be just right—not too hot and not too cold—to achieve a smooth melt without clumping.
Pecorino Romano can also be melted by shaving it into flats and curls using a hand tool or a professional tool. However, it is not recommended to use a knife for this purpose. The melted cheese can then be drizzled or sprinkled over dishes, such as pasta or potatoes, to add a punchy, funky flavor.
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Grate the cheese finely
Grating the pecorino cheese finely is an important step in the process of melting it. The fineness of the grating affects how well the cheese melts and how creamy the resulting sauce is. The smaller the cheese particles, the more surface area they have in aggregate, facilitating melting.
To achieve a fine grate, a Microplane grater is recommended. This type of grater produces light, fluffy grated cheese that melts easily when added to hot pasta water. The small 'star' holes of a box grater can also be used to achieve a fine grate.
It is also important to grate the cheese fresh, as pre-grated cheese tends to have additives to prevent clumping and caking, which can hinder melting. Pre-grated cheese also loses flavour and moisture, and the low-moisture Pecorino cheese will struggle to melt if it loses even more moisture before being used.
In addition to grating the cheese finely, it is important to use extra-starchy pasta water to help the cheese melt and create a smooth sauce. This can be achieved by boiling the pasta in less water than usual. The pasta water should be hot but not boiling, as water that is too hot can hinder the cheese's ability to melt and create a smooth sauce.
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Use starchy pasta water
When cooking pasta, it's common to reserve a cup of the starchy cooking water before draining. This seemingly insignificant liquid is actually a powerful tool in the kitchen, especially when it comes to melting pecorino cheese. Here's how you can use it to your advantage:
Starchy pasta water can act as a natural emulsifier, helping to create a smooth and creamy cheese sauce. The starch in the water helps to stabilize the cheese proteins, preventing them from clumping or separating as they melt. This is especially useful when working with a strong and pungent cheese like pecorino, which has a tendency to become greasy or lumpy if not handled properly. By adding a splash of the pasta cooking water to your cheese, you encourage a smooth melt and a cohesive sauce.
The reserved pasta water also helps to thin out the cheese sauce to the perfect consistency for coating your pasta. Pecorino cheese, in particular, is known for its strong flavor and slightly oily texture, which can make it challenging to create a smooth, pourable sauce. By gradually incorporating the starchy water, you can adjust the consistency of your sauce, making it just thin enough to coat each strand of pasta perfectly without becoming watery or losing its cheesy flavor.
The starch in the pasta water also provides an added binding effect, helping the melted cheese adhere to the pasta more effectively. This ensures that each bite of pasta is evenly coated in the delicious, creamy sauce. Additionally, the starch can help to fill in any gaps or crevices in the cheese sauce, creating a more uniform and consistent coating. This is especially beneficial when using pecorino cheese, as its strong flavor can sometimes overpower the dish if not evenly distributed.
Using the reserved pasta water also adds an extra layer of flavor to your dish. The starchy water has absorbed a significant amount of the pasta's flavor, as well as any salt or seasonings added to the cooking water. When this flavorful liquid is incorporated back into the cheese sauce, it enhances the overall taste of the dish, creating a more robust and well-rounded flavor profile. This is especially important when working with a strong-flavored cheese like pecorino, as the pasta water helps to balance and complement its intense savory notes.
Finally, the pasta water can also contribute to a more appealing visual presentation. The starch in the water helps to create a glossy sheen on the cheese sauce, making it look rich and inviting. This subtle shine can elevate the overall appearance of the dish, making it look like something served in a fine dining establishment.
In summary, using starchy pasta water is a simple yet powerful technique when melting pecorino cheese. It helps create a smooth, creamy, and cohesive sauce with the perfect consistency for coating your pasta evenly. Additionally, it enhances the flavor and visual appeal of the dish, showcasing the pecorino cheese's strong suits while balancing its potential pitfalls. So, the next time you're cooking pasta, don't forget to reserve that pasta water and unlock its full potential in creating mouthwatering cheese sauces.
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Add butter or sauce to help melting
Pecorino Romano is a hard, aged cheese with a very low moisture content, which is why it has a high melting point. However, you can melt it in sauces.
One way to melt Pecorino Romano is to use the starchy pasta water to create a sauce. The starch in the water acts as a stabilizing ingredient, coating the protein and fat components of the cheese and keeping them from coming back together. To do this, boil your pasta in less water than usual to ensure the water is extra starchy. Then, whisk the hot pasta water into a bowl of grated Pecorino Romano until it forms a smooth sauce.
You can also add butter to help the melting process. For example, you can whisk in butter after creating a sauce with the pasta water and cheese. Alternatively, you can melt butter in a pan and then add the pasta water to it, before adding the cheese. This will add flavour and creaminess to your sauce.
Another way to help Pecorino Romano melt is to add heavy cream to the sauce. You can also add olive oil to help the cheese melt, as well as adding richness to the dish.
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Don't bake or cook at high temperatures
When melting pecorino cheese, it is important to remember that this cheese does not respond well to high temperatures. Pecorino is a hard, dense cheese with a low moisture content, and it can easily overcook and become tough and greasy if exposed to high heat. Therefore, it is best to avoid baking or cooking pecorino at high temperatures. Instead, use gentle heat and low-temperature methods to achieve the perfect melt. Here are some tips to ensure success:
Firstly, grate or shred the pecorino cheese before melting. The smaller the pieces, the easier it will be to melt evenly without overheating. A fine grate is ideal for a smooth, creamy melt. If you are using a block of pecorino, grate it just before melting to ensure freshness and the best results.
When melting pecorino, always use low to medium heat. This cheese melts best when heated slowly and gently. You can use a double boiler or a bain-marie to achieve this. A double boiler provides indirect heat, slowly raising the temperature of the cheese without the risk of scorching or overheating. If using a bain-marie, ensure the water is barely simmering and stir the cheese frequently to prevent it from sticking to the bowl.
Another effective method is to use a non-stick pan on low heat. This allows you to monitor the melting process closely and stir the cheese as needed. Always melt pecorino slowly and stir frequently to ensure even melting. Whether using a double boiler, bain-marie, or non-stick pan, keep the heat low and stir the cheese often to create a smooth, creamy melt without burning or scorching.
Finally, consider adding a small amount of liquid to help the melting process. A splash of white wine, milk, or cream can help create a creamy consistency and facilitate melting. Just be mindful that adding too much liquid can thin out the cheese too much, so add sparingly and adjust as needed. By following these tips and avoiding high temperatures, you can successfully melt pecorino cheese and incorporate its delicious, nutty flavor into a variety of dishes.
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Frequently asked questions
A:
Use a Microplane or the small ‘star’ holes of a box grater to finely grate the pecorino cheese. The finer the cheese is grated, the easier it will melt.
A:
The melting point of pecorino cheese is around 180°F. When heating, ensure the cheese does not exceed this temperature, or it will get clumpy.
A:
A creamy sauce can be made by combining grated pecorino, pepper, and hot pasta water. Whisk the mixture to remove lumps and add more water to help melt the cheese.
A:
Melted pecorino cheese is commonly used in the classic Italian pasta dish Cacio e Pepe, which combines pasta, pepper, and pecorino Romano cheese.
A:
Pecorino cheese has a high melting point and low moisture content, so it is challenging to melt on its own. It is typically grated and melted into sauces or other dishes.
