Pecorino cheese has become almost interchangeable with famous Parmesan cheese. But it is quite different from Parmesan.
After you learn more about Pecorino cheese, you’ll realize how great it can be to make pecorino cheese to become a star for your dishes. Let’s get started.
What is Pecorino?
The name pecorino is actually taken from the Italian word pecora, which means “sheep.” It harkens back to a time when sheep provided rural families in what is now Italy with essential food and materials. Additionally, Pliny the Elder, a Roman author, provides the earliest historical evidence of cheese production, which dates back to almost 2,000 years ago.
Although pecorino is nearly always associated with the firm, hard cheese available from most supermarkets, the name actually covers all Italian cheeses that are made with ewe’s milk. It is possible to find three different varieties of pecorino in Italy: fresco, semi-stagionato, and stagionato. These distinctions are made based on how long the cheeses have been aged.
Once the cheese curds have been produced by adding rennet to the ewe’s milk, they are drained and formed into drum-shaped wheels. After that, the cheeses are salted, wrapped, and aged for a few months to a year. The longer the cheeses age, the more firm, crumbly and salty they become, making them ideal for grating. The younger cheeses are frequently consumed on their own or in sandwiches because of their softer, creamier texture.
What Are the Different Types of Pecorino?
Depending on where in Italy it comes from and how long it has been aged, each variety of pecorino exhibits various textures and flavors, ranging from sharp and salty to mild and milky.
Pecorino Romano
The most well known of the pecorino family, and the most assertive in terms of flavour. Pecorino Romano, as its name implies, has Roman origins. This cheese, which was prized by the ancient Romans for its flavor and shelf life, has been made from milk for more than 2,000 years in the sheep-populated plains surrounding Lazio. You could even say that pecorino romano contributed to the growth of the Roman empire because every Legionnaire in the Roman army received a piece of the cheese as part of their daily rations—specifically, 27 grams of the cheese.
Pecorino Romano is a hard cheese with a sharp tang and pronounced saltiness that is typically aged for eight to twelve months. Its primary function at this stage is as a cheese to grate. Romans frequently use younger, fresher pecorino romano (aged for three to five months) as a table cheese and pair it with the first broad beans of the year for a satisfying spring snack.
Despite its Roman origins, nowadays most pecorino romano is actually produced in Sardinia; many of Lazio’s cheesemakers moved to the island in the 19th century to take advantage of the extra space for sheep grazing, helping them keep up with the growing demand for their cheese.
Pecorino Sardo
Pecorino sardo, which differs from pecorino romano and is also produced in Sardinia, is a type of cheese. The Sardinian variation on pecorino must be made from the milk of the local breed of sheep, the sarda. It is richer but significantly less salty than pecorino romano. Young pecorino sardo is much sweeter and has only been aged for 40 days, making it the ideal cheese for pesto. Versions that have matured more are kept out of sight for at least six months, getting sharper as they age. Pecorino sardo that has aged has more complexity and can compete on a cheese board. The only smoked cheese in the Pecorino family is Pecorino Sardo, where natural wood smoke imparts flavor and colors the rind.
Pecorino Toscano
Pecorino toscano is softer, creamier, and grassier than pecorino romano and is produced in the Tuscan cities of Grosseto and Siena. It is frequently offered in fresh form after only 20 days of aging but also in semi-aged and mature forms. A common table cheese, younger pecorino toscano’s delicate nuttiness pairs beautifully with the sweetness of honey, fig, or pear. In place of Parmigiano Reggiano, mature pecorino toscano is frequently grated over pasta, soup, or risotto because it is harder and more complex.
Pecorino Siciliano
Another Italian island, another subtly different spin on pecorino, and one with a long and storied history. Sicily has been producing sheep’s milk cheese since the time of the ancient Greeks; the island’s tradition of producing pecorino and keeping it in reed baskets is even mentioned in Homer’s Odyssey, which was written in 800 B.C. Pecorino siciliano has a milder flavor and less salty bite than pecorino romano. Additionally, it’s frequently flavored with herbs, spices, or foodstuffs like truffle or pistachio. Most people probably prefer pecorino pepato, a peppercorn-flecked pecorino that can be used to quickly prepare a rustic bowl of cacio e pepe.
How is Pecorino Made?
Despite the range of different pecorino varieties, the basic production process is very similar:
- The sheep’s milk is warmed, with rennet added to separate the curd.
- The curds are cooked until firm after they have set (some pecorino varieties are only partially cooked for a softer texture).
- The curds are then squeezed out, put in old-fashioned drum molds, and then compressed.
- Then, frequently by hand, these drums are brine-washed.
- The cheese is then aged in a cheese cellar for anywhere between 20 days and two years.
What Makes Pecorino Special?
Pecorino is a truly handcrafted product; you can tell from the first bite how carefully the cheese is made by artisanal farmers and how the lush grasses the sheep graze on between November and June affect the sheep’s milk.
You can get an initial nutty taste that many people compare to the flavor of walnuts by cutting a sliver from a wheel of pecorino and letting it sit on your tongue for a short while. This is quickly followed by the distinct saltiness, which is obtained by hand rubbing the cheeses with salt over a period of months. It’s a long and laborious process, but the end results definitely make it worth all the effort.
Great pecorino has a flavor that lingers, and if you’re lucky enough to eat a really fine piece, you’ll find that it’s still giving you layers of flavor up to 10 or 15 minutes after you bite into it.
How Do I Use Pecorino?
Pecorino cheese is unquestionably one of those ingredients where you get what you pay for, so I always advise people to purchase a small amount of a really good one and use it with caution as opposed to a larger quantity of a less expensive variety that will offer little in the way of culinary excitement.
Anywhere you want to add a rich melting cheese layer to a dish, if you can find fresco or semi-stagionato, I would recommend using it. I enjoy using it to top sliced potatoes that I’ve simmered in stock, or I’ll even combine it with other cheeses to create the best grilled cheese sandwich you’ve ever had.
Conclusion
Pecorino is a catch-all term for any Italian cheese that’s made entirely from sheep’s milk—pecora being Italian for sheep. There are six varieties from across Italy.
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FAQs
Is Pecorino Vegetarian?
Most authentic varieties of pecorino use animal rennet in their PDO-protected production processes (usually sheep rennet). This means that they aren’t suitable for vegetarians. Some supermarkets do sell pecorino made with vegetarian rennet, just make sure you check the label.
Can Parmesan Be Substituted for Pecorino?
You can substitute Pecorino Romano for Parmesan, but use one-third less than the recipe calls for to keep the salt level and flavor in line.
What Does Pecorino Cheese Taste Like?
Pecorino Romano has a slightly tangy, almost spicy taste. This provides an ideal contrast with rich and earthy flavours. Note – the more mature a Pecorino is, the sharper the taste.
