Patrick Oconnell
Pecorino is a classic Italian cheese made from sheep's milk. Specifically, it is made from the milk of the Sardinian breed of sheep, known as Pecora in Italian, from which it gets its name. The cheese is known for its tangy flavour and crumbly texture, and is often grated or shaved over pasta or other dishes. Pecorino is also enjoyed on its own, sometimes paired with fruits, honey, or wine. The cheese is generally aged for a minimum of 5 months, but some varieties are aged for up to a year or more, resulting in a firmer and saltier cheese.
| Characteristics | Values |
|---|---|
| Main Ingredient | Sheep's milk |
| Sheep Breed | Sardinian |
| Flavor | Tangy, buttery, salty |
| Texture | Crumbly |
| Rennet | Yes |
| Aging Period | 3-4 months to 1 year |
| Aging Temperature | Refrigerated |
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What You'll Learn
Pecorino is made from sheep's milk
Pecorino is a flavourful and versatile Italian cheese made from sheep's milk. It gets its name from the Italian word for sheep, "pecora", as it is specifically made from the milk of the Sardinian breed of sheep. It is known for its distinctive, tangy flavour and crumbly texture.
The process of making pecorino starts with pouring sheep's milk through a metal strainer into a cooking pot to separate the heavy cream. Whey is then added to the milk and the mixture is heated to 40°C (104°F) over medium heat, with periodic stirring. Once the desired temperature is reached, the mixture is removed from the heat and powdered rennet, an enzyme derived from the stomach, is added after being dissolved in water. The mixture is stirred, covered, and left to rest for about 20 minutes. After this, the curds are formed and cut into small pieces, heated again, drained, and then pressed into moulds. The cheese is then salted, a process that requires skill and experience, and finally aged for a minimum of 5 months, although some varieties are aged for up to a year.
The length of the ageing process determines the consistency and taste of the cheese, with longer ageing resulting in a firmer, crumblier, and saltier cheese. Pecorino is often grated over pasta or other dishes, shaved, or simply enjoyed on its own. It is a beloved ingredient in Italian cuisine, adding a distinctive flavour to various dishes.
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The Sardinian breed of sheep is used
Pecorino cheese is an Italian cheese made from sheep's milk. Specifically, the milk used comes from the Sardinian breed of sheep, known as "Pecora" in Italian, from which the cheese gets its name. Pecorino Romano, for example, is a variety of pecorino cheese that originated in Lazio, but most of its production has moved to the island of Sardinia.
In addition to the breed of sheep, the regional topography, aging period, and specific cheese-making techniques also play a role in the final characteristics of pecorino cheese. The aging process, in particular, has a significant impact on the flavour and texture of the cheese. Pecorino cheese can be aged for a minimum of 5 months, with some varieties aged for up to a year or more. The longer the cheese is aged, the firmer, crumblier, and saltier it becomes.
The Sardinian breed of sheep is well-adapted to the local climate and terrain, which contributes to the unique characteristics of their milk. The sheep graze in specific regions in Italy, feeding on fresh and natural pastures. The diet of the sheep can also be controlled and supplemented to maintain consistent milk quality.
By using the milk from the Sardinian breed of sheep and controlling the aging process and cheese-making techniques, cheesemakers are able to produce pecorino cheese with its distinctive flavour, texture, and versatility that has made it a beloved ingredient in Italian cuisine.
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It's seasoned for 3-4 months minimum
Pecorino cheese is made from sheep's milk, specifically from the Sardinian breed of sheep known as "Pecora" in Italian, from which it gets its name. The minimum ageing time for Pecorino cheese is 3-4 months, but it can also be aged for much longer—even up to a year—depending on the desired consistency and taste. The longer the cheese is aged, the firmer and crumblier it becomes, and the stronger and saltier its flavour. This ageing process can be done in a fridge, and it's normal to see mould growing on the rind of the cheese during this time; this is nothing to worry about, as it actually adds flavour! If there is too much mould, it can be brushed away, or prevented altogether by coating the rind in a mixture of oil and vinegar.
Pecorino Romano, a popular variety of Pecorino cheese, is generally aged for a minimum of 5 months. During the ageing process, the cheeses are periodically washed with brine. This variety of Pecorino is made from a mix of morning and evening milk, collected between the months of October and July. Once formed, the cheese curds are cut into rice-sized granules, heated, drained, cut into chunks, and then packed into moulds and pressed. Each pressed round is then stamped with the DOP mark and dry-salted several times—a process that is considered an art form, carried out by eye and requiring years of experience.
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It's a traditional Italian cheese
Pecorino is a traditional Italian cheese, with a long history in the country. The name 'pecorino' comes from the Italian word for sheep, 'pecora', as the cheese is made from sheep's milk. Specifically, the milk used comes from the Sardinian breed of sheep, which graze in certain regions of Italy, feeding on fresh and natural pastures.
Pecorino is one of Italy's oldest cheeses, with production methods described by Latin authors such as Marcus Terentius Varro and Pliny the Elder about 2,000 years ago. It is believed that the earliest form of today's Pecorino Romano was first created in the countryside around Rome. At that time, it was used to feed Roman legions, as it was a high-energy food that was easy to digest and had a long shelf life.
Today, Pecorino Romano is still made according to the original recipe, and it is mostly used in central and southern Italy. The cheese is made between the months of October and July, using a mix of morning and evening milk. The curds are then cut into small granules, heated, drained, cut into chunks, and packed into moulds. The cheese is then dry-salted several times, a process that is considered a skill and an art form and is carried out by eye, based on the salter's experience. Finally, the cheese is aged for a minimum of 5 months, although some varieties are aged for up to a year. The longer the cheese is aged, the firmer and crumblier it becomes, and the stronger its flavour.
There are several types of Pecorino cheese, each with unique characteristics, but they all share a tangy flavour and crumbly texture. Pecorino is a versatile cheese, and can be grated, shaved, or eaten on its own. It pairs well with Italian wines, cured meats, fruits, and honey.
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It's not considered vegetarian-friendly
Pecorino cheese is made from sheep's milk, specifically from the Sardinian breed of sheep known as "Pecora" in Italian, from which it gets its name. It is a flavorful and versatile Italian cheese with a distinctive, tangy flavor and a crumbly texture. The cheese is often grated, shaved, or simply eaten on its own, and is known to pair well with Italian wines.
However, despite being made from sheep's milk, pecorino cheese is not considered vegetarian-friendly. This is because traditional pecorino cheese is made using rennet, an enzyme derived from the stomach. The use of rennet in the cheese-making process means that pecorino cheese is not suitable for vegetarians, as it contains animal products.
Rennet is a crucial component in the cheese-making process, as it plays a vital role in curdling the milk. The rennet used in pecorino cheese production is typically derived from the stomachs of young ruminant animals, such as lambs, calves, or kids. These animals produce a specific type of rennet that is highly effective in coagulating milk, leading to the formation of curds.
While the use of animal-derived rennet is traditional and contributes to the unique characteristics of pecorino cheese, it is important to note that alternative methods do exist. Some cheese producers have started to experiment with vegetarian rennet substitutes, such as microbial rennet or plant-based coagulants. These substitutes can be extracted from various sources, including fungi, bacteria, or plants like thistles and nettles.
By using these vegetarian rennet substitutes, it is possible to create a version of pecorino cheese that is suitable for vegetarians. However, it is worth mentioning that the use of these substitutes may result in a slightly different flavor profile and texture compared to traditional pecorino cheese. As such, the decision to use vegetarian rennet substitutes is a matter of personal preference and may depend on the target market for the cheese.
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Frequently asked questions
Pecorino cheese is made from sheep's milk.
The milk comes from the Sardinian breed of sheep, known as "Pecora" in Italian.
The milk is heated and then powdered rennet is added to it. The mixture is then left to rest and form curds. The curds are then heated again, drained, cut into chunks, and packed into molds. The cheese is then dry-salted and aged for several months.
Pecorino cheese is typically aged for a minimum of 5 months, but some varieties are aged for up to a year or more.
The longer Pecorino cheese is aged, the firmer and crumblier it becomes, with stronger and saltier flavors.
