Pecorino

Description: Smooth hard cheese made of ewe's milk. Pecorino is the name given to all Italian cheeses made from sheep's milk. ... more

Pecorino ... Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. These cheeses are generally aged up to a year, and develop a brittle, hard texture and a yellowish rind. Younger cheeses are softer and whiter. Pepato is a variety spiced with peppercorns. Wine Partner: full-bodied reds
Fat Content: 25-35%. Water Content: approx. 40%

Newest Review: ... not be uncommon to walk into a shop selling cheese and being able to find up to 15-20 different kind of Pecorino cheese. Due ... more

... to the large offer, local producers have tried to differentiate themselves by marketing and branding local version of the cheese. The producers of Pecorino in the province of Siena, not far from Florence, for example, were running campaigns to promote "Pecorino Senese" with the typical red skin. I do not like Pecorino too much, I find it hard to digest. The Pecorinos I can eat are the saltier versions, which I can digest, but clearly drive me to drink. Pecorino goes very well with the Tuscan bread, which is...more

Price Comparison for Pecorino

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Read Reviews for Pecorino

Pecorino: Doggie style after a meal (518 words)
by - written on 05/11/09 (Very useful, 30 readings)
Rating:

Pecorino is an Italian cheese normally made out of cheese milk, although there are pecorinos with some cow milk too. Pecorino is a generic name for a plethora of Pecorinos, which differ from each other in the level of fat, the age, the seasoning and the flavouring and mixing of herbs. The word "pecorino" comes from the Italian word for sheep, "pecora". It is a cheese found and produced mainly in the centre of Italy and in Sardinia (those who have been following my recent reviews on Italian cheeses may have noticed and learnt that cheeses in Italy are normally confined to a specific part of the country in terms of ... Read the complete review

Perfect Pecorino (815 words)
by - written on 27/05/09 (Very useful, 46 readings)
Rating:

Back in April I went to Sardinia for Mr Sweetpea's 30th birthday. We chose Sardinia as he had been to Sardinia frequently as a child and for me as being half Italian it was an opportunity of eating wonderful Italian food and soaking up a bit of Italian culture which I do miss. Sardinia is known for its version of pecorino cheese called Pecorino Sardo which is a softer, milder variety and can be consumed fresh or seasoned. Every single supermarket or store you go into you will find this cheese and you will no doubt find it in everyones larder back at home. It is used as a daily ingredient all over Sardinia. We were able to sample this wonderful cheese at most ... Read the complete review

Pecorino: Change your eating habbits (217 words)
by - written on 03/04/03 (Useful, 124 readings)
Rating:

For all you cheese connoisseurs this is definitely something you should experience. Have you heard the expression ?it feels like there is a party in my mouth and everyone is invited?? This is the best way to describe this magnificent cheese. I popped my cherry in Italy and to this day I have no regrets, this cheese was worth it. It?s hard to describe the taste that you experience when eating this cheese, as it is unique. I have never ever tasted anything quite like this one. It makes your whole mouth tingle as you taste buds absorb this Italian rainbow of flavour. Unlike Pringles once you slice you just can?t stop and before you know it, all of it is gone ... Read the complete review