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Pecorino is a type of Italian cheese made from sheep's milk. It is often used as a substitute for goat cheese. There are several varieties of pecorino, including Pecorino Romano, Pecorino Toscano, Pecorino Sardo, and Pecorino Siciliano. The different types of pecorino vary in texture and flavour, depending on their region of origin and ageing time. For example, young Pecorino Sardo is aged for 40 days and has a sweet flavour, while more mature versions are aged for at least six months and have a sharper taste.
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Pecorino is made from sheep's milk
Pecorino is a type of Italian cheese made from sheep's milk. The word "pecorino" is derived from the Italian word "pecora," which means sheep. It is a catch-all term for any Italian cheese made entirely from sheep's milk. There are six varieties of pecorino from across Italy, with four main types that have Protected Designation of Origin status (PDO). Each variety showcases different textures and flavors, from sharp and salty to mild and milky, depending on the region of Italy it comes from and how long it is aged.
One of the most well-known types of pecorino is pecorino romano, which has Roman roots. Pecorino romano is typically aged for eight to twelve months and has a sharp tang and pronounced saltiness. At this age, it is commonly used as a grating cheese. Fresher, younger pecorino romano, aged for three to five months, is often used as a table cheese. Despite its Roman origins, most pecorino romano today is produced in Sardinia. This is because, in the 19th century, many cheesemakers from Lazio moved to the island to take advantage of the extra space for sheep grazing, helping them keep up with the growing demand for their cheese.
Another type of pecorino is pecorino sardo, which is made in Sardinia but is distinct from pecorino romano. Pecorino sardo is richer but much less salty than pecorino romano, and it must be made from the milk of the local breed of sheep: the sarda. Young pecorino sardo is aged for just 40 days and is much sweeter, making it perfect for pesto. More mature versions are aged for at least six months, becoming sharper with age. Aged pecorino sardo is more nuanced and can hold its own on a cheeseboard. Pecorino sardo is the only cheese in the pecorino family that is smoked, with natural wood smoke imparting flavor and coloring the rind.
Pecorino toscano is a third type of pecorino that hails from Grosseto and Siena in the region of Tuscany. It is softer, creamier, and more grassy than pecorino romano. Pecorino toscano is often sold fresh after just 20 days of aging, but it also comes in semi-aged and mature variations. Younger pecorino toscano is a popular table cheese, as its delicate nuttiness pairs well with honey, fig, or pear. Mature pecorino toscano, on the other hand, is harder and more complex, making it a good substitute for Parmigiano Reggiano when grated over pasta, soup, or risotto.
Pecorino is often used as a substitute for goat cheese, as it is milder in sheep flavor than other sheep cheeses. It is a common replacement for those who dislike the taste of goat cheese but still want to enjoy a similar type of cheese.
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It is a catch-all term for Italian sheep's milk cheese
Pecorino is a term used to refer to any Italian cheese made entirely from sheep's milk. The word is derived from the Italian word for sheep, "pecora". There are six varieties of pecorino from across Italy, with four main types that have Protected Designation of Origin (PDO) status. Each variety of pecorino showcases different textures and flavours, depending on where in Italy it is produced and how long it is aged for. The most well-known variety of pecorino is pecorino romano, which has been made for over 2,000 years in the sheep-thronged plains around Lazio. In ancient Rome, it was prized for its flavour and shelf life, and it was even given to every Legionnaire in the Roman army as part of their daily rations.
Today, most pecorino romano is produced in Sardinia, as many of Lazio's cheesemakers moved to the island in the 19th century to take advantage of the extra space for sheep grazing. Another variety of pecorino produced in Sardinia is pecorino sardo, which is richer but much less salty than pecorino romano. Pecorino sardo is made from the milk of the local breed of sheep, the Sarda. Young pecorino sardo is aged for just 40 days, resulting in a sweeter cheese that is perfect for making pesto. More mature versions are aged for at least six months, developing a sharper flavour. Pecorino sardo is also the only cheese in the pecorino family that is smoked, using natural wood smoke to impart flavour and colour the rind.
Pecorino toscano, made in Tuscany, is softer, creamier, and more grassy than pecorino romano. It is often sold fresh after just 20 days of ageing, but also comes in semi-aged and mature variations. Younger pecorino toscano is a popular table cheese, pairing well with honey, fig, or pear. Mature pecorino toscano, on the other hand, is harder and more complex, making it suitable for grating over pasta, soup, or risotto as a substitute for Parmigiano Reggiano.
Pecorino is often used as a substitute for goat cheese, although the two have very different flavours. Pecorino has a mild sheep flavour that is salty and tangy, while goat cheese is gooey and rank.
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Pecorino Romano is a type of Pecorino
Pecorino Romano, as the name suggests, has Roman roots. For over 2,000 years, the sheep-filled plains around Lazio have supplied the milk for this cheese. It was prized by the ancient Romans for its flavour and shelf life, and was given to every Legionnaire in the Roman army as part of their daily rations.
Pecorino Romano is typically aged for eight to twelve months and is a hard cheese with a sharp tang and pronounced saltiness. In this form, it is most commonly used as a grating cheese. Fresher, younger Pecorino Romano, aged for three to five months, is often used as a table cheese. Romans traditionally pair it with the first broad beans of the season.
Pecorino Romano is produced in Sardinia, with many of Lazio's cheesemakers having moved to the island in the 19th century to take advantage of the extra space for sheep grazing. It is made from the milk of the local breed of sheep, the Sarda.
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Pecorino Sardo is another variety
Pecorino is a term for any Italian cheese made entirely from sheep's milk. There are six varieties of pecorino from across Italy, with four main types that have Protected Designation of Origin status (PDO). Each variety showcases different textures and flavours, from sharp and salty to mild and milky, depending on where in Italy it's from and how long it's aged for.
Young Pecorino Sardo is aged for just 40 days and is much sweeter, so it’s a perfect cheese for making pesto. More mature versions are aged for at least six months, becoming sharper the longer they’re aged. Aged Pecorino Sardo is more nuanced and can hold its own as part of a cheeseboard.
There are two variations of Pecorino Sardo. The first is Dolce or mild, made with lamb’s milk and veal rennet. This is a softer cheese, with a mild flavour and is aged 40-60 days. The second is Piccante or spicy, made from lamb milk and rennet. Aged at least 2 months, this is a hard cheese. It can be kept for an additional 90 days.
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It is a common replacement for goat cheese
Pecorino is a type of Italian cheese made from sheep's milk. It is often used as a substitute for goat cheese due to its similar texture and flavour. While pecorino is described as a firm and salty cheese, goat cheese tends to be gooey and a bit rank. However, both cheeses can be hard and finely shaved, resembling Parmesan cheese.
There are several varieties of pecorino cheese, including Pecorino Romano, Pecorino Toscano, Pecorino Sardo, and Pecorino Siciliano. Each variety boasts a distinct texture and flavour, ranging from sharp and salty to mild and milky. The most well-known type of pecorino is Pecorino Romano, which has Roman roots and a sharp, tangy flavour. It is typically aged for eight to twelve months and used as a grating cheese. Younger Pecorino Romano, aged for three to five months, is often enjoyed as a table cheese, paired with fresh broad beans in the spring.
Pecorino Toscano, on the other hand, is a softer, creamier, and more grassy variety hailing from Tuscany. It is often sold fresh after just 20 days of ageing but also comes in semi-aged and mature variations. Young Pecorino Toscano is a popular table cheese, pairing well with sweet companions such as honey, fig, or pear. Mature Pecorino Toscano, aged for at least four months, becomes harder and more complex, making it suitable for grating over pasta, soup, or risotto as a substitute for Parmigiano Reggiano.
Pecorino Sardo also offers two distinct variations: Dolce (mild) and Piccante (spicy). The mild version is softer and made with lamb's milk and veal rennet, while the spicy version is harder and made with lamb milk and rennet. Young Pecorino Sardo, aged for just 40 days, is sweeter and ideal for making pesto. More mature versions, aged for at least two months, develop a sharper flavour. Pecorino Sardo is the only cheese in the pecorino family that is smoked, imparting a unique flavour and colouring to the rind.
With its diverse range of flavours and textures, pecorino cheese provides a versatile alternative to goat cheese in various dishes. Whether used as a table cheese, grating cheese, or ingredient, pecorino offers a salty and tangy flavour profile that complements and enhances the taste of other components in a dish. Its popularity as a substitute for goat cheese is evident in its widespread use and recognition as a canonical choice for authentic carbonara.
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Frequently asked questions
Pecorino is a type of Italian cheese made entirely from sheep's milk. It is typically aged for eight to twelve months and has a sharp and salty flavour.
No, Pecorino is made from sheep's milk. However, it is often used as a substitute for goat cheese.
There are six varieties of Pecorino cheese from across Italy, with four main types that have Protected Designation of Origin (PDO) status. The most well-known type is Pecorino Romano, which has Roman roots and a sharp, salty flavour. Other types include Pecorino Sardo, Pecorino Toscano, and Pecorino Siciliano.
