John Myers
Pecorino is a collective name for various Italian hard cheeses that were originally made from sheep’s milk, recognizable by the addition “pecora completo” or “tutto di latte di pecora”. For cost reasons, however, sheep’s milk is sometimes replaced by cow’s or goat’s milk. Depending on the region, there are different variants of the cheese. Four of them (Pecorino romano, Pecorino sardo, Pecorino siciliano, Pecorino toscano) are protected by name and strictly defined.
Origin
Due to the many subspecies that have emerged over time, the origin of many variants cannot be fully clarified. However, it can be clearly proven that the Pecorino romano was already part of the diet of the Roman legionnaires more than 2000 years ago. Pecorino, or cheese as it is called, is now also available from Germany and other countries.
Season
Pecorino is available all year round.
Taste
The taste of the Italian depends on the method of preparation, storage, and maturing time. From a mild taste and soft consistency to a strong, spicy, or hot note and firm consistency, it is extremely diverse.
Use
Due to its still soft consistency, young Pecorino is well suited for cheese platters or cut into cubes with fresh bread with grapes or olives. Pecorino that has been stored for a long time is mainly used as grating or spread cheese, as a filling for tomatoes and mushrooms or mixed with olive oil and walnuts as a canapé topping. In terms of taste, it goes particularly well with a full-bodied red wine.
Storage/ shelf life
Pecorino should be kept in the fridge, regardless of how long it has matured. Young, still soft Pecorino are best wrapped in parchment paper, long-ripened and hard Pecorino wrapped in cling film.
Nutritional value
Like almost all dairy products and cheese, Pecorino contains protein and calcium. As part of a balanced diet, the fat content of the cheese must always be taken into account.
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