Pecorino

What is Pecorino?

Pecorino is a group of Italian cheeses made from sheep's milk. It is known for its firm, crumbly texture and a taste that ranges from mild and creamy in younger cheeses to rich, buttery, and nutty in aged versions. The cheese is usually pale yellow and comes in wheels or wedges. Some types have additions like black peppercorns, walnuts, or truffle pieces. Pecorino is often grated or sliced and used in Italian cooking, but can also be eaten on its own.

Where does Pecorino come from?

The name 'pecorino' comes from the Italian word for sheep, 'pecora'. Pecorino has a long history, with ancient Roman writers already describing its production. The best-known variety outside Italy is pecorino romano, mainly made in Sardinia but also in Lazio and parts of Tuscany. Other important regional types include pecorino sardo, pecorino toscano, pecorino siciliano, pecorino di Filiano, and pecorino crotonese. Each of these has protected designation of origin (PDO) status in the European Union.

How is Pecorino made?

Pecorino is made by curdling sheep's milk with rennet. The curds are pressed into molds and aged for varying periods. The length of aging affects the texture and flavor: younger cheeses are softer and milder, while aged ones become harder and more intense. Some versions are coated with olive oil or tomato sauce, and others may have ingredients like peppercorns or truffle added before aging.

How and when is Pecorino eaten?

Pecorino can be enjoyed in many ways. It is often grated over pasta or salads, sliced for cheese plates, or eaten with bread and fruit. The cheese is a staple in Italian kitchens and appears in both everyday meals and special dishes. Different regions may have their own customs for serving and pairing pecorino, but it is widely appreciated for its versatility and distinctive taste.

Kinds of Pecorino

There are several regional types of pecorino, each with unique features. Pecorino romano is salty and firm, while pecorino toscano and pecorino sardo are milder. Pecorino siciliano may be called picurinu sicilianu in Sicilian. Pecorino pepato from southern Italy has black peppercorns mixed in. Pecorino Rosso from Sicily is coated with olive oil and tomato sauce, giving it a red rind. In Sardinia, a special version called casu martzu is made by introducing cheese fly larvae, though this is illegal and sold only on the black market.

What Pecorino means

Pecorino cheeses are an important part of Italian food culture and have PDO status, which protects their names and traditional methods. They are featured in many regional dishes and are a source of local pride. Pecorino Rosso is officially listed as a traditional Italian food product. Ancient texts mention pecorino, showing its long-standing role in Italian life.

Questions people ask about Pecorino

Good reading and sources

• Pecorino on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data