Pecorino

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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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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

Pecorino Siciliano[edit | edit source]

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

Production[edit | edit source]

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[edit | edit source]

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[edit | edit source]

Template:Italian cheese

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Contributors: Prab R. Tumpati, MD