Pecorino

Pecorino is a term used to define Italian cheeses made from 100% sheep's milk. The word Pecorino is derived from pecora meaning ‘sheep’ in Italian. Pecorino cheese is an integral part of the Italian cuisine and is known for its distinctive salty flavor and hard texture.

History

The production of Pecorino dates back to over 2000 years, making it one of the oldest cheeses in Italy. It was a staple in the diet of the Roman Empire and was often used in religious rituals.

Types of Pecorino

There are four main types of Pecorino, each named after the region in Italy where they are produced. These include Pecorino Romano, Pecorino Sardo, Pecorino Toscano, and Pecorino Siciliano.

Pecorino Romano

Pecorino Romano is one of the most ancient types of cheese. It is salty and firm, and is often used in pasta dishes.

Pecorino Sardo

Pecorino Sardo, also known as Fiore Sardo, is a cheese from the island of Sardinia. It has a more mild and less salty flavor compared to Pecorino Romano.

Pecorino Toscano

Pecorino Toscano is a soft or semi-hard cheese from Tuscany. It has a sweet and delicate flavor.

Pecorino Siciliano

Pecorino Siciliano, also known as Pecorino Sicano, is a hard cheese from Sicily. It has a strong and spicy flavor.

Production

The production process of Pecorino involves the curdling of sheep's milk, aging, and salting. The cheese is then left to age for a period ranging from a few months to over a year.

Uses

Pecorino is often used in Italian cooking, particularly in pasta dishes. It can also be eaten on its own or with honey or jam.

See also

• List of sheep milk cheeses
• List of Italian cheeses

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Pecorino cheese plate at Hong Kong
• Seasoned pecora cheese
  Seasoned pecora cheese
• 
  Pecorino di Filiano