Pecorino is the name of a group of Italian hard cheeses made from sheep's milk. The word comes from the Italian “pecor”, which means “sheep” (which, in turn, comes from the Latin pecus - “cattle”).
Of the six main varieties of pecorino, each of which has confirmed its status of origin (PDO) in accordance with the laws of the European Union, Pecorino Romano is probably the most famous outside Italy. This product is widely distributed in the international export market since the 19th century. Pecorino cheese is produced on a large scale on the island of Sardinia, although it is also produced in Lazio and in the Tuscan provinces of Grosseto and Siena. It is worth noting that even the ancient Roman authors wrote about this cheese and its manufacturing technology.
The remaining five mature cheeses on the PDO list are:
- "Pecorino Sardo" - is available in two forms. Soft ("Dolce") ripens over a period of 20 days to 2 months, mature ("Maturo") - over this period.
- "Pecorino Toscano", the production of which was mentioned by Pliny the Elder in his "Natural History". This is a soft cheese that is cooked for 20 days.
- Sicilian pecorino ("Siciliano") is available in the form of large heads. This is a hard variety that takes about five months to mature.
- "Pecorino di Filiano."
- "Pecorino Crotonesse."
What does pecorino cheese look like
All varieties of the product may have varying degrees of maturity. The more seasoned cheeses called stagionato are harder in consistency, but at the same time they have a friable texture and have a clear buttery flavor and nutty aromas. This product is aged for six months. The other two types - semi-aged and fresco - have a softer texture and a soft creamy or milky taste. Their ripening period does not exceed 20 days.
Exotic species
In southern Italy, this product is traditionally produced both in pure natural form and with the addition of black or red chili peppers. This cheese is called "Pecorino Perato" (Pecorino Pepato, literally - "pecorino pecorino"). Today, the production of this product allows for other additions, such as walnuts or small pieces of black or white truffle. In the Sardinia region there is a very unusual variety: the larvae of a cheese fly are deliberately introduced into Pecorino Sardo to produce a local delicacy called Kasu Marzu.
How to eat it?
High-quality hard Italian pecorino cheese , the photos of which are presented in the article, is usually used as an independent product. It is served with pear and walnuts or sprinkled with fresh chestnut honey. In addition, this cheese is often used as an ingredient in pasta dishes, sometimes it is eaten in most Italian regions (from Umbria to Sicily) instead of the more expensive parmesan.
Italian pecorino cheese, whose calorie content is about 419 kcal for every hundred grams of the product, has many useful substances in its composition. So, the content of calcium and phosphorus in it is very high, vitamins of groups B, A and E are also present. It is believed that it is very useful for strengthening immunity and maintaining good health.
How to distinguish pecorino from parmesan
In fact, it is easy to confuse these two similar in texture and smell of cheese. However, they are still different, so their traditional culinary application can be very different.
First of all, these cheeses are made from various varieties of milk. Parmesan is made from cow's milk, and pecorino is made from sheep's milk.
There are texture and taste differences between the two varieties of the product. Each of them comes with its own structure and "maturity."
- Parmesan is a spicy seasoned cheese with a slightly pepper aftertaste. It is usually commercially available with different stages of maturity, which affects its hardness, but its texture usually remains stiff and grainy.
- Pecorino cheese is a spicy salty product with a rich "cheese" taste. As a rule, it is found on sale in a more mature and seasoned form. Pecorino is harder and denser in texture than parmesan. However, there is its soft variety. If you buy fresh young Italian pecorino cheese, you will find that it has a lighter color and its texture is similar to brie. In addition, it tastes less harsh and salty.
How to use in cooking?
You can successfully take for cooking various dishes and pecorino cheese, and parmesan. Both varieties are similar, and therefore they can be used interchangeably if you prefer one of them for some reason. Serving both types of product on a cheese plate may also be a good solution. Both types of cheese are great for preparing different compound dishes, so you can safely experiment with the replacement. For example, classic Italian pasta can be cooked with any of them.