Pecorino

Posted by Harald (Frankfurt am Main, Germany) on 20 September 2007 in Food & Cuisine and Portfolio.

Pecorino is the name of a family of hard italian cheeses made from sheep's milk. The word pecora, from which the name derives, means sheep. Most are aged and sharp. Of the four main varieties of mature pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best known outside Italy. Most of the Pecorino Romano is produced on the island of Sardinia, though its production is also allowed in Lazio and in the Tuscan Province of Grosseto. The other three mature PDO cheeses are the milder Pecorino Sardo from Sardinia; Pecorino Toscano, the tuscan relative of Pecorino Sardo; and Pecorino Siciliano from Sicily.
Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (Parmesan).

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