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Pecorino
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
s are
hard Hard may refer to: * Hardness, resistance of physical materials to deformation or fracture * Hard water, water with high mineral content Arts and entertainment * ''Hard'' (TV series), a French TV series * Hard (band), a Hungarian hard rock super ...
Italian cheeses made from
sheep's milk Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France). Sheep breeds S ...
. The name "" derives from ''pecora'' which means sheep in Italian.


Overview

Of the six main varieties of pecorino, all of which have
Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
(PDO) status under
European Union law European Union law is a system of rules operating within the member states of the European Union (EU). Since the founding of the European Coal and Steel Community following World War II, the EU has developed the aim to "promote peace, its valu ...
, pecorino romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Most pecorino is produced on the island of Sardinia, though its production is also allowed in Lazio and in the Tuscan provinces of Grosseto and Siena. Ancient Roman authors wrote about this cheese and its production technique. The other five mature PDO cheeses are the pecorino sardo from Sardinia (''casu berbeghinu'' in
Sardinian language Sardinian or Sard ( , or ) is a Romance languages, Romance language spoken by the Sardinians on the Western Mediterranean island of Sardinia. Many Romance linguists consider it the language that is closest to Latin among all its genealogica ...
); pecorino toscano, whose production was already attested by Pliny the Elder in his '' Natural History''; pecorino siciliano (or ''picurinu sicilianu'' in Sicilian) from Sicily; pecorino di Filiano from Basilicata; and pecorino crotonese from Province of Crotone in
Calabria , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...
. Another well-known pecorino is the one that was produced in
Abruzzo Abruzzo (, , ; nap, label=Neapolitan language, Abruzzese Neapolitan, Abbrùzze , ''Abbrìzze'' or ''Abbrèzze'' ; nap, label=Sabino dialect, Aquilano, Abbrùzzu; #History, historically Abruzzi) is a Regions of Italy, region of Southern Italy wi ...
, the pecorino di Atri. All come in a variety of styles depending on how long they have been
aged Ageing ( BE) or aging ( AE) is the process of becoming older. The term refers mainly to humans, many other animals, and fungi, whereas for example, bacteria, perennial plants and some simple animals are potentially biologically immortal. In a ...
. The more matured cheeses, referred to as ''stagionato'' ("seasoned" or "aged"), are harder but still crumbly in texture and have decidedly buttery and nutty flavours. The other two types, ''semi-stagionato'' and ''fresco'', have a softer texture and milder cream and milk tastes.


Tradition

A variant from Southern Italy is pecorino pepato (literally, "peppered Pecorino"), to which black peppercorns are added. Today many other additions are made, for example walnuts, rocket, or tiny pieces of white or black truffle. In Sardinia, the larvae of the
cheese fly The cheese fly (''Piophila casei'') is a species of fly whose larvae are known for infesting human foodstuffs including cured meats, smoked or salted fish, cheeses and also carrion. The larvae of this fly are known as cheese skippers, bacon sk ...
are intentionally introduced into pecorino sardo to produce a local delicacy called casu martzu, which means "rotten cheese". As it is illegal, casu marzu is primarily sold through the black market. Meals may be finished with a good pecorino stagionato, served with pears and walnuts or drizzled with strong chestnut honey. Pecorino is also often used to finish pasta dishes, and used to be the natural choice for most Italian regions from Umbria down to Sicily, rather than the more expensive Parmigiano-Reggiano. It is still preferred today for the pasta dishes of Rome and Lazio, for example pasta dressed with
sugo all'amatriciana Sugo all'amatriciana (), or alla matriciana (in Romanesco dialect, ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italy, Italian pasta sauce based on guanciale (cured pork cheek), pecorino roman ...
, cacio e pepe, and pasta alla Gricia.


See also

*
Calcagno (cheese) Calcagno is an Italian type of pecorino cheese prepared using raw sheep's milk and peppercorns. It is a hard cheese that can be grated. In its preparation, peppercorns are added to the curd, the mixture is drained in baskets, salt is added, and t ...
* List of cheeses * List of Italian cheeses *
List of Italian PDO cheeses This List of Italian PDO/DOP cheeses includes all the Italian cheeses which have Protected Designation of Origin (, or DOP/PDO), status under European Union regulations. All of the formerly existing "DO" cheeses (protected under Italian law) ...
* Tuma


References


External links

* {{Authority control Italian cheeses Sheep's-milk cheeses Cuisine of Abruzzo