Patrick Oconnell
Pecorino is a type of Italian cheese made from sheep's milk. There are six varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law. The most well-known variety is pecorino romano, which has been an important export market for the cheese since the 19th century.
| Characteristics | Values |
|---|---|
| Milk source | Sheep |
| Milk type | Whole, pasture-raised, skimmed, grass-fed |
| Butterfat content | High |
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What You'll Learn
Pecorino is made from sheep's milk
Pecorino Romano is made with high butterfat and grass-fed sheep's milk. It is one of the oldest cheese varieties and is perfect for grating, making it a great addition to pasta dishes. It has a strong reputation not only in Italy but also around the world.
Pecorino is a catch-all term for any Italian cheese that's made entirely from sheep's milk. Each variety showcases different textures and flavours, from sharp and salty to mild and milky. This depends on where in Italy it's from and how long it's aged for.
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The name 'pecorino' comes from the Italian word for sheep, 'pecora'
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino comes from the Italian word for sheep, pecora.
Pecorino Romano is the most well-known variety of pecorino, and it has been an important export market for the cheese since the 19th century. It is produced on the island of Sardinia, as well as in Lazio and the Tuscan provinces of Grosseto and Siena. It is crafted with high butterfat and grass-fed sheep's milk. It is perfect for grating, making it a great addition to pasta dishes.
Pecorino Romano is one of the oldest cheese varieties and has a strong reputation not only in Italy but also around the world. It is produced using a traditional process that involves selecting high-quality, pasture-raised sheep's milk, typically sourced from Sardinia, Lazio, or the Tuscan Province of Grosseto.
Pecorino is a catch-all term for any Italian cheese that's made entirely from sheep's milk. There are six varieties from across Italy, with four main types that all have Protected Designation of Origin status (PDO). Each variety of pecorino 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 for.
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There are six main varieties of pecorino
Pecorino is an Italian hard cheese made from sheep's milk. The name comes from the Italian word for sheep, 'pecora'. There are six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law. The most well-known variety is probably pecorino romano, which has been exported to the US since the 19th century. Pecorino Romano is made with high butterfat and grass-fed sheep's milk. It is perfect for grating over pasta and has a strong, salty flavour. It originates from the area surrounding Rome and has been produced for over 2,000 years.
Another variety of pecorino is Pecorino Sardo, which is produced on the island of Sardinia. It is a semi-hard cheese with a strong flavour and a compact texture. It is often used as a table cheese and is sometimes flavoured with black peppercorns or hot peppers.
Pecorino Toscano is a third variety of pecorino, which is produced in Tuscany. It is a semi-soft cheese with a mild, nutty flavour. It is often used as a table cheese or melted over vegetables.
Pecorino Siciliano is a fourth variety of pecorino, which is produced in Sicily. It is a hard cheese with a strong, salty flavour. It is often used for grating over pasta or salads.
Pecorino Fiore Sardo is a fifth variety of pecorino, which is also produced on the island of Sardinia. It is a hard cheese with a strong, pungent flavour. It is often used for grating or shaving over pasta or salads.
Pecorino Crotonese is a sixth variety of pecorino, which is produced in Calabria. It is a hard cheese with a strong, sharp flavour. It is often used for grating over pasta or vegetables.
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Pecorino Romano is the most well-known variety
Pecorino is an Italian hard cheese made from sheep's milk. The name 'pecorino' comes from the Italian word for sheep, 'pecora'. There are six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law.
Pecorino Romano is probably the best-known variety outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Pecorino Romano is produced on the island of Sardinia, as well as in Lazio and the Tuscan provinces of Grosseto and Siena. The sheep-thronged plains around Lazio have supplied the milk for this cheese for over 2,000 years, and it was prized by the ancient Romans for its flavour and shelf-life.
Pecorino Romano is crafted with high butterfat and grass-fed sheep's milk, making it perfect for grating and adding to pasta dishes. It is one of the oldest varieties of cheese and is renowned for its rich butterfat content and pasture-raised, skimmed sheep's milk base. The cheese is made using a traditional process that involves selecting high-quality, pasture-raised sheep's milk, typically sourced from Sardinia, Lazio, or the Tuscan Province of Grosseto.
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Pecorino Romano is made with high butterfat and grass-fed sheep's milk
Pecorino Romano is one of the six main varieties of pecorino, all of which are made from sheep's milk. It is probably the best known outside Italy, especially in the United States, which has been an important export market since the 19th century. Most pecorino romano is produced on the island of Sardinia, though it is also made in Lazio and the Tuscan provinces of Grosseto and Siena.
Pecorino Romano is crafted with high butterfat and grass-fed sheep's milk. This gives the cheese its rich, buttery flavour and texture. The milk is sourced from pasture-raised sheep, which are typically found in Sardinia, Lazio, or the Tuscan Province of Grosseto.
The process of making Pecorino Romano involves carefully selecting high-quality, pasture-raised sheep's milk. The milk is then heated and mixed with rennet, a natural coagulant that helps to form curds. The curds are then cut and stirred, and the whey is drained off. The curds are then pressed into moulds and left to age, developing their distinctive flavour and texture.
Pecorino Romano has a strong, assertive flavour and a long shelf life. It is often used in pasta dishes, grated over the top to add a salty, buttery taste. It can also be used in salads or enjoyed on its own as a snack.
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Frequently asked questions
Pecorino is made from sheep's milk.
'Pecora' is Italian for 'sheep', so 'pecorino' means 'sheep's milk cheese'.
Pecorino romano is the most well-known variety of pecorino. It is made from high butterfat and grass-fed sheep's milk.
Most pecorino romano is produced on the island of Sardinia, though it is also made in Lazio and the Tuscan provinces of Grosseto and Siena.
Pecorino is a hard, salty cheese, often used for grating. It is commonly added to pasta and salads.
