Pecorino cheese

Pecorino cheese belongs to a vast family of Italian cheeses that are made from sheep's milk. As a rule, it is characterized by a rather grainy structure, which becomes even noticeable with the ripening time. The name of this cheese is translated as sheep (from Italian pecora), and it takes its origin from ancient Roman times.

Pecorino cheese is produced in various areas of Italy, which is due to the presence of regional varieties of this cheese. Among them, four main ones stand out - Pecorino toscano, romano, sardo and sichiliano cheese.

Pecorino tuscano cheese originally appeared in the Tuscan city of Siena and was a soft or non-cooked pressed cheese. Currently, it is produced not only throughout Tuscany, but also in the nearby regions of Umbria and Lazio. The most aged cheese Pecorino toscano is called stadgionato. It ripens for about six months in small forms, which are greased with olive oil and sprinkled with ash. The finished product is characterized by buttery-nut notes in taste. But the less aged cheeses of Pecorino tuscano (seven-stadgionato and fresco) after 20 days of ripening has a pronounced milk taste and a more delicate structure.

Pecorino romano cheese, which is available in Sardinia, Lazio and Grosseto, is a boiled pressed cheese that must mature for at least 5 months to the standard. This cheese is very popular in America, where it has been actively exported since the 19th century.

The second type of Pecorino cheese, also produced in Sardinia, is sardo. Depending on the ripening time, it is divided into a mild sardo dolce (20-60 days) and a mature sardo maturo, which must mature for at least two months. In Sardinia, such Pecorino cheese is used as the basis for the manufacture of exotic kasu martsu (a semi-decayed cheese mass in which cheese fly larvae live).

By name, it is clear that Pecorino siciliano cheese is produced in Sicily. There it matures for at least 4 months, and then goes on sale in the form of cylindrical heads of various sizes - weighing 4-12 kilograms, and 10-18 centimeters high.

Traditionally, in southern Italy, peas of black or slices of red pepper can be added to it during the process of making Pecorino cheese. In addition, some manufacturers make it with such natural fillers as rucola, walnut or truffles, and also rub the surface of cheese heads, for example, tomato puree.

When served, Pecorino cheese can quite often be accompanied by grapes, pear, walnut, homemade bread or natural honey. In addition, in grated form, it is often used as a replacement or together with parmesan cheese.