Pecorino is one of the best known Italian cheese. They made it from ewe's milk. Pecora means sheep in Italian language. Following our guide you will know much better of it than ever before.
World wide known Italian cheese is Pecorino. It comes from ewe's milk. This is the most favorite way to get a fine cheese.
There are four kind of Pecorinos. Generally place of origin and producing make the different between them.
Pecorino Romano: It comes from Island of Sardinia but Tuscan producers make it well. To tell the truth: quite well.
Pecorino Sardo: same organic and origin like the previous one
Pecorino Toscano: origin from Tuscan
Siciliano: from the magical Sicily
Most of them are hard and aged. Young one, Ricotta Pecorino is soft and white. Aged ones are very famous in cooking because of their sharper flavor.
Pecorino Sardo is the next one which is aged and has sharper flavor. It has ancient style and it contains minimum 40 percent of butterfat. Its color is pale with little fine holes and mild aroma. You can start to eat immediately. Rich in well known Omega-3 fatty acids so it is healthy that's why you have to try it for your eating habits.
Generally the more mature this Italian cheese are harder but crumbly in texture and it has nutty flavor. Especially in South Italy farmers give additional ingredients to Pecorino like red chili flakes, black peppercorns, walnut or even rucola.
This marvelous cheese is very good for finishing a meal, like pasta and can be paired with pears or walnuts.
Mostly these cheeses - while their color is from light yellow to purple - a bit salty that's why can be sprinkle a tablespoon of olive oil.
Pair with red wines, whole grain bread. Pastas for it:Pesto Sauce and Linguini. Dolcetto is a unique choice.Italian Pasta in herb sauce. Wine pairing with La Spinetta Barbera d'Asti Ca Di Pian from 2005. Enjoy!
World wide known Italian cheese is Pecorino. It comes from ewe's milk. This is the most favorite way to get a fine cheese.
There are four kind of Pecorinos. Generally place of origin and producing make the different between them.
Pecorino Romano: It comes from Island of Sardinia but Tuscan producers make it well. To tell the truth: quite well.
Pecorino Sardo: same organic and origin like the previous one
Pecorino Toscano: origin from Tuscan
Siciliano: from the magical Sicily
Most of them are hard and aged. Young one, Ricotta Pecorino is soft and white. Aged ones are very famous in cooking because of their sharper flavor.
Pecorino Sardo is the next one which is aged and has sharper flavor. It has ancient style and it contains minimum 40 percent of butterfat. Its color is pale with little fine holes and mild aroma. You can start to eat immediately. Rich in well known Omega-3 fatty acids so it is healthy that's why you have to try it for your eating habits.
Generally the more mature this Italian cheese are harder but crumbly in texture and it has nutty flavor. Especially in South Italy farmers give additional ingredients to Pecorino like red chili flakes, black peppercorns, walnut or even rucola.
This marvelous cheese is very good for finishing a meal, like pasta and can be paired with pears or walnuts.
Mostly these cheeses - while their color is from light yellow to purple - a bit salty that's why can be sprinkle a tablespoon of olive oil.
Pair with red wines, whole grain bread. Pastas for it:Pesto Sauce and Linguini. Dolcetto is a unique choice.Italian Pasta in herb sauce. Wine pairing with La Spinetta Barbera d'Asti Ca Di Pian from 2005. Enjoy!
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