Pecorino is an Italian cheese from sheep milk with 48% fat ith Tr. and protected indication of origin.

History

Pecorino (of ital. pecora, i.e. sheep) is a collective term for different sheep milk cheese, each region of Italy knows own variants of it, some of it is very old.

The Pecorino romano from the centralItalian Latium was already more than 2000 years ago a component of the food ration for Roman later the art of the production in addition, into other areas passed on, so that romano today more designates the design, during only a smaller part of the cheese from the area of Rome comes and larger quantities from other areas, particularly from Sardinien like also the younger Pecorino sardo. Also on Sicilies since Greek time Pecorinos are With some cheaper cheese cow's milk is added, genuine pure sheep milk cheese carries the additive tutti di for slat de pecora or pecora completo. 1955 received to two sorts (Pecorino romano and Pecorino siciliano) the doping seal and thus origin protection, 1986 then the Pecorino toscano and finally 1991 the Pecorino sardo. To these four (see chapter "variants") European-wide the PDO protection applies since 1996. Since Pecorino is alone no protected designation, one is today also to Pecorino so calling from Germany and many other countries on the market.

Characteristics

Pecorino is through-matured acted freshly, centralripely and, the color of the crust differed depending upon kind of the production. There are smoked or kinds brushed with tomato Marks, others is oiled and with charcoal rubbed in. Young cheese is nearly white, softly and mildly in the taste, with more increasingly ripe ones the Pecorino darkens after and becomes harder. A nut-like note and the zitronige spice of sheep cheese are common to all Pecorinos.

Variants

• Pecorino romano, DOPE has a long tradition. He tastes aromatic and very spicy. The paste is white or pergamentfarben with closer, heavy structure and thin, flexible, white or brown crust. An old, through-matured Pecorino romano is then extremely firm and by typical cheese crystals interspersed, it can pronouncedly pikant and salty taste. In 18. Century emigrated cheese masters the prescription brought to the production after Sardinien, since that time the largest quantity of Romano is there. Romano becomes equally as board as as rubbing cheese estimated.

• Pecorino sardo, DOPE, after the Romano and the Fiore Sardo the third large sheep cheese of the island Sardinien, is relatively young. Made of raw milk or semicotta (here for the extension of the durability the young cheese loaf is dipped briefly into a bath with cooking salt caustic solution) he is acted in two types: as dolce with green label it matures more briefly and has a soft paste, one hands it freshly than board cheese or uses it in the kitchen; as maturo with blue label it matures longer and sometimes additionally is smoked, is quite hard, salty and drying with tough, yellowish-white crust, this type is an optimal rubbing cheese.

• Pecorino siciliano, DOPE was already in the Greek period on Sicilies well-known. After 4-8 months more continuously ripe ones the raw milk cheese has a hard, compact paste with intensive flavour. Depending upon manufacture place it develops in different subspecies, from those most equally for the board as the kitchen is suitable. The crust is yellowish-white with stamped seal of the cheese master. Young and calls one ungesalzen him Tuma

• Pecorino toscano, DOPE decreases/goes back on etruskische cheese art and comes today particularly from the Toscana and the provinces Perugia and Viterbo. Among the lovers of this cheese Pius III. and Lorenzo de Medici allegedly already ranked Pope. The ripe time lies between only 20 days for the type tenero until 4 months for the type A pasta dura. Depending on the paste is soft to semihard, from white-yellowish color and firm structure. Its more pleasantly more intensively and very characteristic smell differs from the sharp spice of the other Pecorini, it tastes always, also after long ripe one, soft and nearly with aromatic spice. Its crust is yellow in tones from gold yellow to pergamentfarben. It is hardly matured usually young and, if it is still nearly cremig, when board cheese enjoyed, can however just as well age and as friction cheese is used.

• Pecorino fresco has a ungereiften, white paste, is rather and tastes quite mild and fine

• Pecorino senese, from the Toskana is likewise brushed off with

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