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Pecorino is an Italian cheese made from sheep's milk. The name is derived from the Italian word for sheep, 'pecora'. There are several varieties of pecorino, each with its own distinct characteristics, but they all share a tangy flavour and crumbly texture. The flavour and texture of pecorino depend on the region it comes from, how long it's aged for, and the cheese-making techniques used. Pecorino is a versatile cheese that can be grated, shaved, or eaten on its own. It is also used in cooking, where its salinity helps to elevate the flavours of dishes.
| Characteristics | Values |
|---|---|
| Type of Cheese | Italian, made from sheep's milk |
| Texture | Crumbly |
| Taste | Salty, tangy, sharp, mild, milky |
| Variety | Pecorino Romano, Pecorino Sardo, Pecorino Siciliano, Pecorino Toscano, Pecorino Toscanello |
| Ageing Process | Minimum of 20 days to a year |
| Production | October to July |
| Region | Lazio, Sardinia, Tuscany, Sicily |
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Pecorino Romano
Nowadays, most Pecorino Romano is produced in Sardinia. This is due to many Lazio cheesemakers moving to the island in the 19th century to take advantage of the extra space for sheep grazing, helping them keep up with the growing demand for their cheese.
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Pecorino Toscano
Pecorino is a general term for any Italian cheese made entirely from sheep's milk. There are several types of Pecorino cheese, each with its own distinct characteristics, but they all share a tangy flavour and crumbly texture. The flavour and texture of each variety of Pecorino depend on where in Italy it is from and how long it is aged for.
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Pecorino Sardo
Pecorino is a term for any Italian cheese made entirely from sheep's milk. The name comes from the Italian word for sheep, "pecora". There are several types of Pecorino cheese, each with unique characteristics, but they all share a tangy flavor and a crumbly texture. The flavor and texture of Pecorino cheese depend on the region, aging period, and specific cheese-making techniques.
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Pecorino Toscanello
Pecorino is a general term for any Italian cheese made entirely from sheep's milk. The name comes from the Italian word for sheep, "pecora". There are several types of pecorino cheese, each with its own distinct characteristics, but they all share a tangy flavour and crumbly texture.
Pecorino Toscano is produced in Val D'Orcia, Siena, under the strict supervision of the Consortium of Pecorino Toscano. It is made from 100% sheep's milk and is rubbed with olive oil. The cheese has a firm, rich texture and a nutty flavour with hints of butterscotch. The minimum ageing period for this variety is 4 months, but it can also be aged for longer periods, such as 6 months or 120 days.
The process of making Pecorino Toscanello, like other pecorino cheeses, involves the fermentation and coagulation of sheep's milk to form curds and whey. The curds are then moulded and pressed to remove excess moisture, which helps in the formation and shaping of the cheese. The cheese is then aged for varying periods, depending on the desired type and flavour profile.
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Pecorino's history
Pecorino is a term for any Italian cheese made entirely from sheep's milk. The name 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 showcases different textures and flavours, from sharp and salty to mild and milky, depending on the region and how long it's aged.
One of the most well-known types of pecorino is pecorino romano, which has Roman roots. For over 2,000 years, the sheep-filled plains of Lazio have supplied the milk for this variety of cheese. It was prized by the ancient Romans for its flavour and long shelf life, and was even given to every Legionnaire in the Roman army as part of their daily rations. In fact, it played a part in fuelling the expansion of the Roman Empire. While pecorino romano originated in Lazio, most of its production has now moved to Sardinia. This is due to a combination of factors, including the 1884 Roman city council prohibition of salting the cheese in the grocers' shops in Rome, and Lazio cheesemakers moving to the island in the 19th century to take advantage of the extra space for sheep grazing.
Pecorino sardo, another Sardinian variety of pecorino, is made from the milk of a local breed of sheep called the sarda. It is richer but much less salty than pecorino romano. Young pecorino sardo is aged for just 40 days and is sweeter, making it perfect for pesto. More mature versions are aged for at least six months and become sharper with age. Pecorino sardo is the only cheese from the pecorino family that is smoked, with natural wood smoke imparting flavour and colouring the rind.
Pecorino toscano, from 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, and is often paired with honey, fig or pear. More mature toscano is harder and more complex, and is often grated over pasta, soup or risotto as a substitute for Parmigiano Reggiano.
Sicily has a long history of making pecorino, with the practice of making pecorino and storing it in reed baskets mentioned in Homer's Odyssey, written in 800 B.C. Pecorino siciliano is milder than pecorino romano, with less of a salty hit.
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Frequently asked questions
Pecorino is a type of Italian cheese made from sheep's milk. It has a distinct tangy flavour and a crumbly texture.
Pecorino Romano is a specific type of Pecorino cheese that is made in the Lazio region of Italy. It is hard and salty and often grated over pasta or other dishes.
Pecorino Toscano is a variety of Pecorino that is softer, creamier and more grassy in flavour than Pecorino Romano. It is made in Tuscany, specifically in the areas of Grosseto and Siena.
Pecorino Sardo is a variety of Pecorino made in Sardinia. It is richer and less salty than Pecorino Romano and is made from the milk of the local breed of sheep, the Sarda.
Pecorino cheese is made by collecting the milk of sheep that graze in specific regions of Italy. The milk is then fermented and coagulated to form curds and whey. The curds are moulded and pressed to remove excess moisture and then aged for varying periods of time, depending on the type of Pecorino being produced.
