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.


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.



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