There are two major kinds of the sheep's milk cheese known as Pecorino in Italy. Young pecorino is a mild, slightly nutty cheese that becomes firmer and sharper with age while gaining a flaky texture.Young pecorino is not suited for grating, and though it can be used as an ingredient, it's best on its own, in a platter of cheeses or at the end of a meal, perhaps with a succulent pear.
Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavour, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness.
Pecorino Romano (Italian pronunciation: [pekoˈriːno roˈmaːno]) is a hard, salty Italian cheese, often used for grating, made out of sheep's milk (the Italian word pecora, from which the name derives, means sheep). Although the name may suggest that it is a typical cheese from Rome, 97% of its production occurs in Sardinia.
Parmesan cheese is a typical substitute for Pecorino Romano cheese. In fact, Pecorino and Parmesan cheeses are commonly used interchangeably, with one easily replacing the other. Both cheeses are hard cheeses of Italian origin that have a similar texture when grated.
Romano can be used in many of the same menu applications as Parmesan, especially when a more pronounced cheese flavor is desired. There are several different styles of Romano cheese, all of which take their name from the city of Rome. Probably the best known is the sharp, tangy Pecorino-Romano, made with sheep’s milk.
Every Romano cheese has its own peculiarities and shows different shades in texture, flavour and cooking uses. While Pecorino Romano, made from sheep’s milk, is sharp and quite tangy the second type of Romano cheese, Caprino Romano made from goat’s milk has an extremely sharp taste.
Perhaps surprisingly, Pecorino Romano accounts for a third of all Italian cheese exported to America. American cheesemakers, however, lacking access to sheep’s milk on an industrial scale, make Romano cheese with cow’s milk. In both blind tastings, plain and in pasta, our tasters preferred imported Pecorino Romanos over domestic Romanos.
The Best Pecorino Romano Cheese Recipes on Yummly | Golden Roasted Cauliflower With Pecorino Romano Cheese, Roasted Broccoli With Lemon And Pecorino-romano Cheese, Pork Pappardelle Puttanesca With Basil And Pecorino Cheese
What is Pecorino Romano? Serenaded by poets, cherished by all who try it, Pecorino Romano is a staple in Italian cuisine. On the natural plains of Lazio, sheep bred specifically for Pecorino are fed fresh forage, producing a full and aromatic milk that almost exclusively makes up the ingredients of this cheese.
Pecorino Romano is a versatile cheese, good for many uses and combinations. The less mature wheels can be eaten alone or with a slice of crunchy bread , as Pane di Altamura or di Matera, both PDO. The aged cheese , instead, because of its compact texture and the spicy taste, is good grated on everyday dishes.