About This Food
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.