An Italian ewes' milk cheese with DOP (Denominazione di Origine Protetta, or Protected Designation of Origin) status. The name comes from the word pecora, for sheep. It is a preferred cheese for dishes in Rome and Lazio.
Pecorino is a cheese that can be either soft or hard. It's creamy white in color and has a light pungent fragrance.
Preparation and Use
Let sit to room temperature before serving. It' s 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.
Conserving and Storing
- Fresh Fava Beans With Young Pecorino Cheese
- Pecorino Di Garfagnina
- Pecorino Romano
- Pecorino Sardo
- Pecorino Siciliano
- Pecorino Di Filiano
- Pork Rolls With Parma Ham and Pecorino Dolce Cheese
- Figs & Pecorino Cheese (Fichi & Formaggio)
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