What is pecorino cheese?

Pecorino is the name of a group of Italian hard cheeses made from sheep's milk. The word comes from the Italian "pecora", 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 legislation of the European Union, Pecorino Romano is probably best known outside Italy. This product is widely distributed in the international export market since the 19th century. The most widespread pecorino cheese is produced 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 ancient Roman authors wrote about this cheese and its manufacturing techniques.

The other five mature cheeses on the PDO list are:

• "Pecorino Sardo" - is issued in two kinds. Soft ("Dolce") ripens for 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 grade, which takes about five months to mature.
• "Pecorino di Fiagliano".
• "Pecorino Crotonesse".

What does the pecorino cheese look like?

All varieties of the product may have a different degree of consistency. More seasoned cheeses, called stagjonato, are firmer in consistency, but they have a crumbly texture and have an obvious oily flavor and nutty flavors. This product is aged for six months. Two other types - semi-sustained and fresco - have a softer texture and a soft creamy or milky flavor. Their maturation period does not exceed 20 days.

Exotic species

In Southern Italy, traditionally this product is produced both in pure natural form, and with the addition of black or red chili peppers. This cheese is called "Pecorino Perrato" (Pecorino Pepato, literally - "peppered pecorino"). Today, the production of this product allows other additions, such as walnuts or small pieces of black or white truffles. In the region of Sardinia, there is a very unusual species: larvae of cheese flies are deliberately injected into Pecorino Sardo to produce a local delicacy called Kasu Marzu.

How is it eaten?

The quality hard Italian Pecorino cheese, the photo of which is presented in the article, is usually used as an independent product. It is served with a 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.

The Italian pecorino cheese, whose caloric value is about 419 kcal per 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, there are also vitamins of group B, A and E. It is believed that it is very useful for strengthening immunity and maintaining good health.

How to distinguish between Pecorino and Parmesan

In fact, it is easy to confuse these two similar in consistency and smell of cheese. However, they are still different, so their traditional culinary use can be very different.

First of all, these cheeses are made from different types of milk. Parmesan is made from cow's milk, and pecorino is made from sheep's milk.

There are texture and flavor differences between these two varieties of the product. Each of them is issued with its own structure and "maturity".

• Parmesan is a spicy flavored cheese with a slightly peppery aftertaste. It is usually available for sale with different stages of maturity, which affects its hardness, but its texture usually remains stiff and granular.
• Pecorino cheese is an acute salty product with a rich "cheese" taste. As a rule, it is found on sale in a more mature and mature manner. Pecorino in texture is more solid and dense than parmesan. However, there is a mild variety of it. If you are buying a fresh young Italian pecorino cheese, you will find that it has a more light color, and its texture is similar to that of a brie. In addition, it tastes less harsh and salty.

How to use in cooking?

You can take with success for preparation of various dishes and cheese pecorino, and parmesan. Both varieties are similar, and so they can be interchangeable if you prefer one of them for some reason. Serving both types of food on a cheese plate on the table can 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, a classic Italian pasta can be cooked with any of them.