2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pecorino / pecorino / is a hard Italian cheese made from sheep's milk. In Italian, the cheese is called pecora - sheep. In appearance it slightly resembles yellow cheese, but its very consistency is a little harder and has a specific sheep's taste.
When it comes to cheese, Italy is undoubtedly one of the leaders in the production of the most delicious and delicious cheeses. There, the production of different types of cheese is a craft that has preserved its traditions for centuries. Exactly pecorino is considered the oldest type of cheese in Italy. It originates from Sardinia, an area where more sheep are traditionally raised than from any other region in the country. Nowadays pecorino is also produced in other regions - mostly in central and southern Italy.
Types of pecorino
Pecorino there are several varieties that bear the names of the respective area of production. We present you the most famous types of pecorino:
Pecorino sardo DOP / Pecorino from Sardinia / - is divided into two types: dolce, which has a green label and maturo - with a blue label. The first type is fresh cheese with a soft structure, while the second cheese is more mature, with a hard structure and a saltier taste.
Pecorino romano DOP / Pecorino from Rome / - produced in the Lazio region. It has a light yellow color and a grainy structure, its taste is defined as spicy. The ripening period is from 5 to 8 months. When not produced in the Lazio region, it changes its name to Pecorino tipo romano.
Pecorino siciliano DOP / Pecorino from Sicily / - has a mild taste. This cheese is fresh and unsalted. It is also known as tuma. In some cases it is also found in salt form, then called primo sale. After two years of ripening, it is called canestrado, a name that is due to the characteristic imprint obtained from the basket in which it is stored during this time. Note that Sicilian pecorino can be even more mature. It is then called tumazzu, and a certain amount of saffron or black pepper is added to it.
Pecorino toscano DOP / Pecorino from Tuscany / - is produced in the heart of the beautiful region of Tuscany - Chianti. The young pecorino matures in 2 to 4 weeks. It can be of medium maturity, which takes about 2 months. When the ripening period exceeds half a year it is called pasta dura. The herbs found in Tuscany give the cheese a unique taste because the sheep graze completely freely on the lush meadows in the area. It is produced in the months from August to December. There is also a variant of pecorino with the addition of tomato paste - pecorino senese.
Pecorino di Castel del Monte / Pecorino from Castel del Monte / - is produced mostly in the area of Molise and Ambruzio. It matures from 40 days to about 2 years. It has a spicy, very intense aroma and dark bark.
The next two types Pecorino do not bear names related to the field of production, but to the method of storage.
Pecorino alle vinacce - This is the so-called wine pecorino. After the ripening period, which lasts 7-8 months, the cheese is placed in wine barrels. Thanks to this storage, pecorino acquires a characteristic wine aroma and a pleasant purple crust.
Pecorino in fossa - bears its name exactly on the method of storage. It is placed in an earth pit, where the cheese is wrapped with walnut noise. It matures in about 3 months.
Pecorino composition
Real pecorino must be made from sheep's milk. The composition of the cheese includes calcium, phosphorus, essential amino acids and vitamins A, E, B, PP and C.
Selection and storage of pecorino
Pecorino is an expensive cheese, the price of which can reach BGN 40 per kilogram. It is not very popular in Bulgaria, so you can only find it in large food chains. Store pecorino carefully wrapped in the refrigerator. The normal temperature for storing cheese varies between 0 and 4 degrees.
Pecorino in cooking
The young pecorino goes very well with white wine, while hard cheese goes well with red wine. Serve the hard pecorino in a glass of fragrant red wine at the end of the dinner to fully enjoy the unique taste. Fresh pecorino is ideal for consumption in combination with basil and fresh greens.
Grated pecorino is added to pasta and spaghetti, fish, various meats, cannelloni and pizza. Pecorino can also be served with mushrooms of your choice. Traditionally in Tuscany, pecorino is served with prosciutto and legumes.
Pecorino can also be offered as a dessert - combined with fruits / apples, peaches, pears / or aromatic jam. Pecorino with honey is also a very suitable combination.
We offer you a very easy recipe for spaghetti with pecorino.
You need a packet of spaghetti, onion, black pepper, salt, olive oil and 200 g pecorino. Boil the spaghetti, adding a little salt and olive oil to the water. Fry the onion until golden yellow and when it is ready, pour it into the spaghetti. Finally, sprinkle with cheese. Keep in mind that the spaghetti must be very hot for the pecorino to melt well.
Benefits of pecorino
As we have seen in pecorino cheese has valuable substances such as calcium, a number of useful vitamins. Calcium is useful for strengthening bones and maintaining joint strength. The complex of vitamins in pecorino provides the body with valuable ingredients necessary for normal and proper functioning.
