Randy Chandler
Pecorino is a type of Italian cheese made from sheep's milk. It is a catch-all term for any Italian cheese made entirely from sheep's milk, with the most well-known variety being Pecorino Romano, which originated in Lazio, Italy. Despite its origins, most Pecorino Romano is now produced in Sardinia, with some also being made in Lazio and the Tuscan Province of Grosseto. It is one of the oldest types of cheese and is often used for grating over pasta or other dishes.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's milk |
| Place of Origin | Lazio, Italy |
| Current Place of Production | Sardinia, Italy |
| Texture | Hard |
| Flavor | Salty |
| Uses | Grating over pasta or other dishes |
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What You'll Learn
Pecorino Romano is made from sheep's milk
Pecorino Romano is a hard, sharp and salty Italian cheese made from sheep's milk. The name is derived from the Italian word 'pecora', which means sheep, and the Roman era during which the cheese was a food staple. It is one of the most well-known Italian cheeses outside of Italy and is often used for grating over pasta or other dishes.
Pecorino Romano is made from 100% sheep's milk. The milk comes from sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. It is one of four Italian sheep's milk cheeses that benefits from protected designation of origin (P.D.O.) status.
The process of making Pecorino Romano begins with selecting high-quality, pasture-raised sheep's milk, which is usually sourced from Sardinia, Lazio, or the Tuscan Province of Grosseto. The milk is then heated and treated to eliminate any microorganisms that may hinder the cheese-making process. Rennet is added to coagulate the milk, and the curds are cut into small pieces to release the whey (liquid portion of the milk). The curds are then drained and placed into moulds, which give the cheese its distinctive shape. The moulds are then pressed to remove any remaining whey and to compact the curds.
The cheese is then removed from the moulds and salted, either by rubbing salt on the surface or by immersing it in a saltwater brine. This step helps to preserve the cheese and develop its unique flavour. Pecorino Romano is then aged for a minimum of five months, and sometimes up to a year or more, in temperature and humidity-controlled environments. During this time, the cheese develops its characteristic hard texture and sharp, tangy flavour.
Pecorino Romano has a long and storied history, with a production process that has remained largely unchanged for over 2,000 years. It is said that a daily ration of Pecorino Romano (27 grams, to be precise) was given to every Legionnaire in the Roman army as part of their daily rations.
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Pecorino Romano is a hard, salty cheese
Pecorino Romano has a strong, salty flavour, making it a popular choice for grating over pasta dishes such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and cacio e pepe. Its high salt content also makes it an excellent seasoning. The cheese's sharpness depends on its maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese.
Pecorino Romano is often compared to Parmigiano Reggiano (parmesan), another hard, dry cheese used primarily in cooking. However, Pecorino Romano has a sharper, more intense taste. It melts beautifully into sauces, adding a punch of flavour to various dishes.
The production process for Pecorino Romano involves warming sheep's milk and adding rennet to separate the curd. Once set, the curds are cooked until firm. The cheese is then aged, developing a hard, yellow rind and a yellowish-white interior. The longer ageing time results in a harder texture and a sharper flavour.
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Pecorino Romano is ideal for grating
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is ideal for grating for several reasons. Firstly, its salty and sharp flavour adds an umami taste when sprinkled over or mixed into various dishes. These include pizza, pasta, salads, meatballs, patties, soups, and stews. It can also be used as a salty condiment over bread, potatoes, and roasted vegetables.
Secondly, Pecorino Romano is a versatile cheese that can be combined with other cheeses. For example, it can be mixed with melting cheeses such as Gruyère or fontina in casseroles and gratins. It can also be used as a substitute for grated Parmesan in recipes. However, when adding Pecorino Romano to a dish, it is important to adjust the salt seasoning in the recipe accordingly due to its strong flavour.
Additionally, Pecorino Romano has a long shelf life, making it ideal for grating and storing for later use. It can be stored in the refrigerator for up to six weeks when wrapped tightly in parchment, waxed, or butcher paper. It can also be frozen in a zip-close bag with the air compressed for up to six months.
Finally, Pecorino Romano has a distinct texture that makes it well-suited for grating. It has a smooth, thin, natural rind and a crumbly texture that becomes more intense and salty as it ages. This texture allows it to be finely grated, enhancing the dishes it is added to without becoming stringy when heated.
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Pecorino Romano is made in Sardinia
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is often used for grating over pasta or other dishes. The name "pecorino" means "ovine" or "of sheep" in Italian. While the cheese is synonymous with Rome and Roman cooking, most of its production has moved to the island of Sardinia.
Pecorino Romano was first created in the countryside around Rome over 2,000 years ago. Its long-term storage capacity led to it being used to feed Roman legions. A daily ration of about 27 grams was given to legionaries, along with bread and farro soup. The cheese was high-energy, easy to digest, and revived strength.
In the 19th century, many cheesemakers from Lazio moved to Sardinia to take advantage of the extra space for sheep grazing, helping them keep up with the growing demand for their cheese. Today, over 90% of all legally designated Pecorino Romano is produced in Sardinia by large industry and breeder cooperatives. The cheese is produced in the municipality of Macomer, which was granted DOP status in 1996.
Pecorino Romano is made with milk from sheep raised on the plains of Lazio and Sardinia. It must be made with lamb rennet from animals raised in the same production area, making it unsuitable for vegetarians. The cheese is aged for anywhere between five to ten months, with a sharper flavour developing over time.
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Pecorino Romano is one of Italy's oldest cheeses
The cheese was first created in the countryside around Rome, with production methods described by Latin authors such as Marcus Terentius Varro and Pliny the Elder about 2,000 years ago. It was a staple in the diet of the legionaries of ancient Rome, who were allotted a daily ration of 27 grams. Pecorino Romano was prized for its nutritional value and long shelf life, making it ideal for soldiers on extended marches.
The cheese is still made according to the original recipe, although production has largely moved from Lazio to the island of Sardinia. This shift began in the 19th century due to increased demand for the cheese, which the Lazio flocks could not satisfy. Many cheesemakers moved to Sardinia to take advantage of the extra space for sheep grazing.
Pecorino Romano is a key ingredient in traditional Roman dishes such as carbonara, amatriciana, and cacio e pepe. It is also enjoyed in more contemporary dishes, such as grilled cheese with prosciutto crudo and red onion marmalade, or blended with water to make a decadent cream for stuffing pasta.
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Frequently asked questions
No, Pecorino is a type of Italian cheese made from sheep's milk.
The name Pecorino means 'ovine' or 'of sheep' in Italian. The word 'pecora' means sheep.
Pecorino Romano is produced on the Italian island of Sardinia. It is also produced in Lazio and the Tuscan Province of Grosseto.
Pecorino Romano is a hard, salty Italian cheese, often used for grating over pasta or other dishes. It is white to pale straw in colour, with a crumbly texture.
Fresh whole sheep's milk is filtered and treated to eliminate any microorganisms. The milk is then heated and coagulated with lamb rennet. The curds are cut into small pieces, pressed, and placed into moulds. The cheese is then salted and aged for several months.
