Pecorino cheese is an hard cheese produced from sheep milk, especially popular in the Southern Italy. The name “Pecorino” refers to the sheep itself. In fact, “Pecora” means sheep in Italian.
Even though Pecorino is produced all around Italy, there are six Pecorino cheeses with a Protected Designation of Origin; one of the most important is Pecorino Romano due to its high export volume. Other two important DOP are Pecorino di Filiano DOP, in Basilicata region, and Pecorino Toscano DOP from Tuscany. However, the most iconic region for Pecorino production is Sardinia, where there is a long tradition of shepards. Pecorino could be seasoned with both spices and other aromatic specialties, like Black Truffle.
It comes in a wide range of styles, mainly differing in the aging period. The more the cheese is matured, the more it will display nuts, hazelnuts and buttery aromas; the matured Pecorino cheeses are called “Stagionato” and they tend to be more expensive, compared to the standard version matured for only some months.
The traditional Pecorino cheese from Italy has an elegant color, it is characterized by its saltiness and its powerful flavors that persist on the mouth for several minutes. Pecorino cheese can be used to top pasta or other dishes to make them more flavorful and in order to enhance all the different aromatics of the food. However, Pecorino cheese is traditionally served at the end of the meal, in the place of the dessert. In fact, it is a really good ending served with marmalade and pistachios.
Davs
