Frederic Melton
Pecorino is a type of Italian cheese made from sheep's milk. It is a hard, salty cheese with a sharp, earthy flavour. The name 'pecorino' comes from the Italian word for sheep, 'pecora'. While it may resemble Parmesan, pecorino is saltier and tangier. It is also softer and creamier than Parmesan, which is aged for longer. Pecorino is a versatile cheese that can be grated over pasta or served on a cheese board.
| Characteristics | Values |
|---|---|
| Colour | White |
| Texture | Hard, granular |
| Flavour | Salty, tangy, grassy, earthy, nutty, sharp, mild, milky |
| Source | Sheep's milk |
| Region | Lazio, Sardinia, Tuscany, Sicily |
| Substitutes | Romano, Asiago, Parmesan |
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What You'll Learn
Pecorino is a white, hard, granular cheese
Pecorino is a hard, salty cheese with a sharp, earthy flavor. Its aging process, which can last from a few months to two years, contributes to its distinct flavor and texture. The longer Pecorino ages, the saltier, firmer, and crumblier it becomes, making it well-suited for grating over pasta dishes or roasted vegetables. The cheese's sharpness is also influenced by its maturation, with table cheese maturing for about five months and grating cheese for eight months or longer.
Pecorino Romano is often used on pasta dishes like bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and spaghetti alla cacio e pepe. Its salty notes also make it a great addition to cheese boards, providing a savory contrast to sweeter items like figs or honey. Other varieties of Pecorino include Pecorino Siciliano, which is milder and sometimes flavored with spices, and Pecorino Toscanello, which has a buttery and slightly sweet taste.
Pecorino is a good source of essential nutrients such as protein, calcium, and vitamins. However, due to its high fat and salt content, it should be consumed in moderation, especially for those with dietary restrictions or health concerns related to sodium intake.
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It's made from sheep's milk
Pecorino cheese is made from sheep's milk. In fact, the name "pecorino" comes 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 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.
Pecorino Romano, for example, is a hard, salty Italian cheese made from sheep's milk. It is often used for grating over pasta or other dishes. The name "formaggio pecorino romano" means "sheep's cheese of Rome". Although this variety of cheese originated in Lazio, most of its production has moved to the island of Sardinia. It is one of Italy's oldest cheeses, dating back to ancient Rome, and is still made according to the original recipe.
Pecorino Romano must be made with lamb rennet from animals raised in the same production area, which means it is not suitable for vegetarians. Its sharpness depends on its maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese.
Pecorino Siciliano, on the other hand, is milder than Pecorino Romano, with less of a salty hit. It is often flavoured with spices or ingredients like truffle or pistachio. The most popular version is probably Pecorino Pepato, a peppercorn-flecked pecorino that could be used as a shortcut to a rustic bowl of cacio e pepe.
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It's salty, with an earthy flavour
Pecorino is a hard, salty Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word 'pecora', which means 'sheep'. It is a catch-all term for any Italian cheese made entirely from sheep's milk. The cheese is aged for anywhere from 20 days to two years, and the longer the cheese is aged, the saltier, firmer and crumblier it becomes. The ageing process involves salting the cheese, which contributes to its distinct flavour and increases its sodium content.
Pecorino Romano, one of the most well-known varieties of pecorino, has a strong, sharp and salty flavour. It is often used for grating over pasta or other dishes. The sharpness of Pecorino Romano is affected by its maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. The cheese combines with toasted black peppercorns to create a creamy sauce with a signature tang.
Pecorino Siciliano is milder than Pecorino Romano, with less of a salty hit. It is often flavoured with spices or ingredients like truffle or pistachio. The most popular version is probably Pecorino Pepato, a peppercorn-flecked pecorino that could be used as a shortcut to a rustic bowl of cacio e pepe.
Pecorino Toscanello, which comes from Tuscany, has a much milder flavour compared to Pecorino Romano, with a buttery and slightly sweet taste. This variety pairs wonderfully with cured meats and fruits, making it a versatile option for antipasti platters or wine pairings.
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It's aged for 20 days to 2 years
Pecorino is a versatile Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word 'pecora', which means 'sheep'. It is a hard, granular, and sharply flavoured cheese. The longer it is aged, the saltier, firmer, and crumblier it becomes.
Pecorino is typically aged for anywhere from 20 days to two years in a cheese cellar. The ageing process involves salting the cheese, which gives it its distinct flavour but also increases its sodium content. The ageing time varies depending on the desired sharpness of the cheese. For instance, the maturation time for table cheese is around five months, while for grating cheese, it can be eight months or longer. The ageing time also depends on the region and the specific variety of pecorino.
Pecorino Romano, for example, has Roman roots and is one of the most well-known and assertive-flavoured varieties of pecorino. It is often used for grating over pasta or other dishes and is known for its salty notes. The ageing time for Pecorino Romano can vary, but it is typically aged for longer than other varieties of pecorino to achieve its characteristic sharpness.
Pecorino Siciliano, on the other hand, is a milder version of Pecorino Romano, with less saltiness. It is often flavoured with spices or ingredients like truffle or pistachio. Other varieties of pecorino include Pecorino Toscanello, which is known for its buttery and slightly sweet taste, and Pecorino Sardo, which is used in traditional Sardinian pasta dishes.
The ageing process plays a crucial role in developing the texture and flavour of pecorino, transforming it from a soft and creamy cheese to a firmer and crumblier one, with a sharper and more pronounced salty taste.
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It's not suitable for vegetarians
Pecorino is a type of Italian cheese made from sheep's milk. While it is a popular ingredient in many dishes, it is important to note that pecorino is not suitable for vegetarians. This is because the cheese-making process involves using rennet, an enzyme derived from the stomach of lambs.
Traditional pecorino cheese production requires rennet, which is essential for curdling the milk and creating the firm texture characteristic of this variety of cheese. The use of animal-derived rennet in the production of pecorino cheese automatically excludes it from being classified as vegetarian-friendly.
The process of making pecorino cheese, including the use of lamb rennet, has been practiced for centuries. Even in ancient Rome, pecorino was a staple in the diet of legionaries, and it is said to have played a part in fuelling the expansion of the Roman empire. Today, pecorino cheese is still produced according to this traditional method, maintaining its historical and cultural significance in Italian cuisine.
While pecorino is valued for its distinct flavour and texture, its production methods may pose challenges for those with dietary restrictions. For vegetarians, the presence of animal-derived rennet is a significant concern. As a result, they must refrain from consuming pecorino cheese or seek alternative options that align with their dietary preferences and ethical standards.
It is worth noting that the use of lamb rennet in pecorino cheese production is not just a matter of tradition but also a legal requirement. According to regulations, pecorino Romano must be made with lamb rennet from animals raised in the same production area as the sheep providing the milk. This further reinforces the exclusion of pecorino from vegetarian dietary options.
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Frequently asked questions
Pecorino is a white-coloured, hard, granular cheese.
Pecorino cheese is made from sheep's milk.
The name Pecorino comes from the Italian word "pecora", which means sheep.
The sheep's milk is warmed, with rennet added to separate the curd. Once set, the curds are cooked until firm.
Pecorino cheese is aged for anywhere from 20 days to two years.
