Pecorino
By: Anonymous

About

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.

Information
Translations: ペコリーノ, פקורינו, Пецорино, Пекоріно, 佩科里诺, Пекорино


Physical Description
Pecorino is a cheese that can be either soft or hard. It's creamy white in color and has a light pungent fragrance. 
Colors: creamy white to pale butter yellow


Tasting Notes
Flavors: salty, savory, sharp
Mouthfeel: Sharp, Creamy
Food complements: Pasta, Tomatoes, Vegetables, Soups, Figs, Dates
Wine complements: Red or white
Beverage complements: Beer, Mead
Substitutes: Romano, Parmesan


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. 
Cleaning: Not Necessary


Conserving and Storing
Store refrigerated.