Bushra Griffith
Pecorino is an Italian cheese made from sheep's milk. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, and is derived from the Italian word for sheep, 'pecora'. The cheese is known for its tangy flavour and crumbly texture, and is often grated, shaved or eaten on its own. There are several types of pecorino cheese, each with unique characteristics. The most popular variety, pecorino romano, is a hard, salty cheese often used for grating over pasta or other dishes.
| Characteristics | Values |
|---|---|
| Main Ingredient | Sheep's milk |
| Sheep Breed | Sardinian |
| Flavor | Tangy, salty |
| Texture | Crumbly |
| Type | Hard |
| Aging Period | Minimum of 5 months, can be up to a year |
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What You'll Learn
Pecorino cheese is made from sheep's milk
Pecorino cheese has a distinctive, tangy flavor and a crumbly texture. It is a versatile cheese that can be grated, shaved, or eaten on its own. The characteristics of Pecorino cheese vary depending on the regional topography, the length of the aging period, and the specific cheese-making techniques used. For example, Pecorino Toscanello, which originates from the Tuscany region of Italy, has a milder, sweeter flavor than other varieties.
The aging process for Pecorino cheese can range from a minimum of 5 months to up to a year or more. During this time, the cheese develops a stronger, saltier flavor and a firmer, crumblier texture. The amount of time the cheese is aged is up to personal preference, as it affects the consistency and taste of the final product.
Pecorino Romano, a variety of Pecorino cheese that originated in Lazio, is one of Italy's oldest cheeses. It is a hard, salty cheese often used for grating over pasta or other dishes. Today, most of its production has moved to the island of Sardinia.
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It is named after the Italian word for sheep, 'pecora'
Pecorino cheese is an Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word for sheep, 'pecora'. Specifically, it is made from the milk of the Sardinian breed of sheep, which graze in specific regions in Italy, feeding on fresh and natural pastures.
Pecorino Romano, a variety of pecorino cheese, originates from the Lazio region, around Rome. The name means 'sheep's [cheese] of Rome'. It is one of Italy's oldest cheeses, dating back to ancient Rome, when it was used to feed the Roman legions. Today, it is mostly used in central and southern Italy, and its production has largely moved to Sardinia.
Pecorino cheese is known for its tangy flavour and crumbly texture. It is also versatile, and can be grated, shaved, or eaten on its own. The characteristics of the cheese vary depending on the regional topography, the length of the ageing period, and the specific cheese-making techniques used. For example, Pecorino Toscanello, which originates from Tuscany, has a milder, sweeter flavour than its Roman and Sardinian counterparts.
The process of making pecorino cheese at home involves pouring sheep's milk through a metal strainer into a cooking pot, warming it up to 40°C, and adding a mixture of powdered rennet and water. The cheese curds are then cut into rice-sized granules, heated again, drained, cut into chunks, and packed into moulds. The cheese is then stamped with the DOP mark and dry-salted several times. The art of salting pecorino is a well-respected skill, acquired through years of experience.
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It is a traditional Italian cheese
Pecorino is a traditional Italian cheese, with a long history that dates back to ancient Rome. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, and it is derived from the Italian word for the breed of sheep from which the cheese gets its milk—'pecora'. It is a hard, salty cheese often grated over pasta or other dishes, and it is one of Italy's oldest cheeses, still made today according to the original recipe.
Pecorino Romano, in particular, was first created in the countryside around Rome, and its production methods were 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 Roman legions, who were allotted a daily ration of the cheese, in addition to bread and farro soup, as it was high-energy and easy to digest. It is still a popular variety today, produced in Lazio and Sardinia, and recognised and protected by the laws of the European Union.
Pecorino cheese is made from sheep's milk, specifically from the Sardinian breed of sheep, which graze in specific regions in Italy, feeding on fresh and natural pastures. The cheese-making process involves cutting the curds into rice-sized granules, heating them, draining them, cutting them into chunks, and then packing them into moulds. The cheese is then dry-salted, a process that is considered an art form, carried out by eye and acquired through years of experience. The cheese is generally aged for a minimum of 5 months, and periodically washed with brine during this time. The longer the cheese is aged, the firmer and crumblier it becomes, and the stronger and saltier its flavour.
Pecorino cheese is known for its distinctive, tangy flavour and crumbly texture, and its versatility. It can be grated, shaved, or eaten on its own, and it pairs well with Italian wines, cured meats, fruits, and honey. The characteristics of the cheese can vary depending on the regional topography, the length of the ageing period, and the specific cheese-making techniques used.
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It is often seasoned for several months
Pecorino cheese is made from sheep's milk, specifically from the Sardinian breed of sheep known as "Pecora" in Italian. The cheese gets its name from these sheep, as Pecorino" means "ovine" or "of sheep" in Italian.
The process of making Pecorino cheese is quite straightforward, requiring just a few ingredients and some patience. The milk is warmed to 40°C (104°F), and then powdered rennet dissolved in water is added to it. The mixture is stirred and left to rest for 20 minutes. After this, the cheese curds are cut into small granules, heated again, and then drained and packed into molds to be pressed. The pressed cheese is then dry-salted several times and stamped with the DOP mark.
Once the cheese has been formed and salted, it is typically aged for several months. This aging process is crucial to the characteristic flavour and texture of Pecorino. The length of aging depends on personal preference, as a longer aging period results in a firmer, crumblier, and saltier cheese. Some varieties of Pecorino are aged for a minimum of 5 months, while others are aged for up to a year. During the aging process, the cheeses are periodically washed with brine, which helps to develop their distinctive flavour.
The result of this aging process is a cheese that is versatile and beloved in Italian cuisine. Pecorino can be grated, shaved, or enjoyed on its own. It pairs well with Italian wines, cured meats, fruits, and honey, making it a popular choice for antipasti platters and culinary creations alike.
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It is a versatile cheese, used for grating, shaving, or eating on its own
Pecorino is a versatile Italian cheese made from sheep's milk. It is produced from the milk of a specific breed of Sardinian sheep called "Pecora" in Italian, hence its name. Pecorino is known for its distinct taste, aging process, and various varieties, making it a popular ingredient in Italian cuisine.
The cheese has a tangy flavour and a crumbly texture, and its characteristics can vary depending on factors such as regional topography, aging duration, and cheese-making techniques. Pecorino is often used for grating over pasta or other dishes, adding a unique flavour to any meal. Its salty taste, for instance, can accentuate and enhance the flavours of the dish it is added to.
However, Pecorino is also delicious when shaved or enjoyed on its own. Some varieties, like Pecorino Toscanello from Tuscany, have a milder, slightly sweet taste that pairs well with cured meats, fruits, and honey, making it perfect for antipasti platters. The aging duration of Pecorino cheese can vary, with some types being seasoned for a minimum of 20 days to a few months, and others aged for up to a year. The longer the cheese is aged, the firmer and crumblier it becomes, and its flavour intensifies.
Whether grated, shaved, or savoured solo, Pecorino cheese is a versatile delight for cheese enthusiasts, adding a touch of Italy to any dining experience.
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Frequently asked questions
Pecorino cheese is made from sheep's milk.
The milk used to make Pecorino cheese comes from the Sardinian breed of sheep, known as "Pecora" in Italian.
The process of making Pecorino cheese involves heating sheep's milk to 40°C (104° F), adding a mixture of powdered rennet and water, and allowing it to rest for 20 minutes. The curds are then cut into small granules, heated again, drained, and packed into molds. The cheese is then stamped, dry-salted, and aged for several months to develop its distinct flavor and texture.
Pecorino cheese is typically aged for a minimum of 5 months, but some varieties may be aged for up to a year or longer. The aging process affects the consistency, flavor, and texture of the cheese, with longer aging resulting in a firmer, crumblier, and saltier cheese.
