Pecorino Cheese: A Comprehensive Guide To This Classic Italian Cheese

Pecorino is a hard, crumbly Italian cheese made from sheep's milk. The name pecorino comes from the Italian word for sheep, pecora. It is a typical cheese of the central and southern peninsular and island regions of Italy, while the northern regions tend to favour cow's milk cheeses. There are several types of pecorino cheese, depending on the region of production and the ageing process. The most famous regions for producing pecorino are Sardinia (Sardo), Tuscany (Toscano) and Lazio (Romano).

Pecorino Romano is made in Lazio, Tuscany, or Sardinia

Pecorino Romano is a type of Italian cheese made from sheep's milk. The name "pecorino" comes from the Italian word for sheep, "pecora". This variety of pecorino originates from Rome, in the Lazio region, and its production later spread to Tuscany and Sardinia.

Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions share similar pastures and breeds of sheep, ensuring consistent flavour and quality. The cheese is produced according to traditional methods, and its flavour is strongly influenced by the specific region of origin.

Pecorino Romano has a thin ivory or straw-coloured rind, which can be natural or coated in black wax. The cheese is hard and compact, with a colour that varies from white to straw yellow. It is aged for a minimum of five months for the table version and eight months for the grating cheese, resulting in a more intense flavour.

The cheese is known for its sharp, salty flavour and is commonly used in Italian dishes such as pasta with cacio e pepe or carbonara. It is ideal for grating, and its strong flavour makes it suitable for savory sauces.

It's one of the world's oldest cheeses

Pecorino Romano is one of the world's oldest recorded cheeses, dating back to ancient Roman times. The name 'pecorino' comes from the Italian word for 'sheep's milk', and 'Romano' indicates that the cheese is of Roman descent.

Pecorino Romano is made in the regions of Lazio, Tuscany, or Sardinia during the months between November and June. The cheese is hard and dense, with a strong, sharp flavour. It is aged for a minimum of five months, though some versions are aged for nine months or more, resulting in a more intense flavour.

Pecorino has a rich history in Italy, dating back thousands of years. The production process has remained relatively unchanged over time, with each region developing its own traditional methods of production and ageing. This has resulted in a wide variety of Pecorino cheeses with distinct flavours and textures.

Pecorino Romano, for example, has been produced for over 2,000 years and was a staple in the diet of the Roman legions. It is known for its sharp, salty flavour and is commonly used in Italian dishes such as pasta with cacio e pepe or carbonara.

Pecorino is a unique cheese with a distinct flavour that can be described as nutty, salty, and sometimes even slightly pungent or spicy when aged. Its different ageing stages make it a versatile cheese that can be used in a wide variety of dishes. Young pecorino can be sliced and eaten with bread or paired with fruit, while aged pecorino can be grated over pasta, salads, and many other dishes.

It's made from sheep's milk

Pecorino is a type of cheese made from sheep's milk. The name "pecorino" comes from the Italian word "pecora", which means sheep. It is a typical cheese of the central and southern peninsular and island regions of Italy, while it is less common in the northern regions, which tend to favour cow's milk cheeses.

Pecorino is known for its hard and crumbly texture, and its salty and tangy flavour, which varies based on its age. It is often served on its own as a table cheese, sliced or grated, or used as an ingredient in pasta dishes, salads, and other recipes.

There are several types of Pecorino cheese, depending on the region of production and the ageing process. The three most widespread and well-known denominations produced in multiple regions are: Pecorino Romano, Pecorino Toscano, and Pecorino Sardo.

Pecorino Romano, one of the oldest cheeses in Italy, is produced in Sardinia, Tuscany, and Lazio. It is a hard and crumbly cheese with a granular texture, which makes it perfect for grating. It has a strong, sharp, and salty flavour with a slightly nutty undertone. It is aged for a minimum of five months, although some versions can be aged for a year or more, resulting in a more intense flavour.

Pecorino Toscano is produced in Tuscany and Lazio. It has a cylindrical shape with a slightly curved edge, and its diameter ranges from 15 to 22 cm. The flavour of Pecorino Toscano is fragrant and unique, often described as "sweet", and it becomes more intense and aromatic as it ages without ever becoming spicy.

Pecorino Sardo refers to two different types of cheese: Dolce and Maturo. Pecorino Sardo Dolce wheels weigh up to 2.5 kg and have a smooth, white or light straw-coloured rind. They have a soft, compact, or slightly holey texture with a sweet aromatic or slightly acidic flavour. Pecorino Sardo Maturo weighs between 3 and 4 kg and is aged for at least two months, resulting in a strong and pleasantly spicy taste.

In addition to these three main types, there are also several other regional varieties of Pecorino, each with its own distinct characteristics, flavours, and textures.

It's hard, dense, and sharp in flavour

Pecorino is a hard Italian cheese made from sheep's milk. The name "pecorino" comes from the Italian word for sheep, "pecora". It is a typical cheese of the central and southern peninsular and island regions of Italy, while the northern regions tend to prefer cow's milk cheeses.

Pecorino Romano, one of the aged varieties of Pecorino, is particularly known for its hard, dense, and sharp flavour. It is one of the oldest cheeses in Italy, dating back to ancient Roman times, and was a staple in the diet of the Roman legions. The cheese is produced in the regions of Lazio, Tuscany, or Sardinia during the months between November and June. These regions share similar pastures and breeds of sheep, ensuring consistent flavour and quality. Pecorino Romano is typically aged for a minimum of five months, though some versions can be aged for a year or more, resulting in a more intense flavour. The ageing process gives the cheese a strong, sharp, and salty flavour with a slightly nutty undertone. The texture becomes hard and crumbly, with a granular texture that makes it perfect for grating over pasta, soups, and salads.

Pecorino Sardo Maturo is another variety of Pecorino that originates from the island of Sardinia. This aged Pecorino has a strong and pleasantly spicy taste. It is often served as a table cheese, either on its own or paired with honey, figs, or cured meats. It can also be grated and used as a topping for pasta, salads, or soups.

Pecorino Siciliano is yet another variety of Pecorino with a hard and dense texture. This cheese is crafted on the Italian island of Sicily, where the unique climate and terroir of the soil create a product that is distinctly different from all other types of Pecorino. Pecorino Siciliano is an excellent table cheese, pairing well with bread and olives, and can also be enjoyed with wines like Marsala for the younger cheeses or Etna Rosso or Cerasuolo di Vittoria for the more mature versions.

Pecorino Crotonese, produced in Calabria, also has a hard, crumbly texture. The mature version, known as Pecorino Crotonese Stagionato, is most commonly used as a grating cheese in local cuisine.

It's often grated over pasta, soups, and salads

Pecorino is a hard, crumbly Italian cheese made from sheep's milk. It has a salty, sharp, and nutty flavour. Its texture and flavour make it ideal for grating over pasta, soups, and salads.

Pecorino Romano, one of the most well-known varieties of Pecorino, is a particularly good choice for grating. This is due to its strong, salty flavour and hard, crumbly texture. Pecorino Romano is aged for a minimum of five months, though some versions are aged for up to a year or more, resulting in an even more intense flavour. The ageing process and specific production methods contribute to the distinct characteristics of this cheese.

When grated over pasta, soups, or salads, Pecorino adds a burst of flavour. Its salty and nutty notes enhance the overall taste of the dish. The cheese's crumbly texture also makes it easy to grate and ensures it blends well with other ingredients.

In addition to grating, Pecorino can be sliced or cubed and added to dishes. For example, thin slices or chunks of Pecorino Sardo can be used in salads, providing a salty punch to the fresh greens, nuts, and fruit. The versatility of Pecorino allows it to be enjoyed in a variety of ways, making it a popular ingredient in Italian cuisine.

The history of Pecorino is just as intriguing as its flavour. With roots dating back to ancient Roman times, it is one of the world's oldest recorded cheeses. The name "pecorino" comes from the Italian word "pecora," meaning sheep, reflecting its origin. Over the centuries, the production of Pecorino has remained largely unchanged, preserving a piece of Italy's rich gastronomic tradition.

Frequently asked questions