True, everything is confusing. So Pecorino Romano, i.e. “Roman”, logically, should have been produced in Lazio, but that was not the case! Pecorino Romano can be produced in Tuscany, Lazio and Sardinia, while Pecorino Toscano can be produced in Lazio and Tuscany.
The taste of Pecorino cheese is completely different depending on the production area.
Pecorino Romano
Pecorino Romano received the DOP category in 1996, the law allows the production of cheese from sheep's milk in the regions of Lazio, Sardinia and Tuscany (province of Grosseto).Calf rennet is used for coagulation. The brining phase is quite long; it is carried out dry for about 180 days in a humid room. For cheeses intended for fresh consumption, aging is 150-180 days. Grated pecorino is often sprinkled on pasta and added to first courses; this cheese is aged for up to 8 months.
During aging, the cheeses are periodically turned and washed with salt water.
The taste of Pecorino Romano is rich, salty and slightly spicy.
Pecorino Sardo
Pecorino Sardo received DOP category in 1996. Production area - Sardinia. It is produced in two types: unaged (dolce) and aged (maturo).The differences between the two types are in taste and head size.
Calf rennet is used for coagulation, this phase lasts about 40 minutes. Salting can be done dry, but more often in brine. The last phase is exposure.
For unaged cheese it is 20-60 days, for aged cheese - at least 4 months.
Unaged Pecorino Sardo has a smooth, thin crust, is almost white in color, tender and dense, with a mild flavor. The head of a young pecorine sardo weighs about 2 kg.
Aged Pecorino Sardo has a smooth but dense brown crust. The taste is rich and spicy. A head of aged pecorino reaches 4 kg. This cheese is the perfect pairing for a structured red wine.
Pecorino Siciliano
Pecorino Siciliano- one of the most ancient cheeses of Sicily and perhaps the first cheese of Europe.In Homer's poem (9th century BC), Odysseus says to Polifemo: “Curl some of the milk and put it in wicker baskets.”
Pliny the Elder in Natural History (23-79) classifies cheeses and writes that “cacio siciliano” (cacio siciliano) one of the best cheeses of that era. We are talking about pecorino siciliano.
He received the DOP category in 1996.
Modern Pecorino Siciliano is produced using the same technology as a thousand years ago.
The production process begins in October and ends in June.
Lamb rennet is used for coagulation. Afterwards the mass is placed in special baskets.
During ripening, they are placed on wooden boards, and the cheese mass is constantly rotated in baskets to give it its typical shape. Then dry salting and aging for at least 4 months. The head of Pecorino Siciliano weighs from 4 to 12 kg, its height is 10-18 cm.
The yellow crust is heavily wrinkled. Pecorino Siciliano tastes fruity, zesty and firm. It can be eaten with bread and olive oil or added grated to first courses.
Pecorino Siciliano can also be unaged (tuma and primo sale) and semi-aged (secondo sale), but these varieties are not included in the DOP category.
Pecorino di Figliano
Pecorino di Figliano received the DOP category in 2007. The production area is the province of Potenza (Basilicata).For cheese, milk of only certain breeds of sheep is used; the time from milk yield to production should not exceed 24 hours.
Animal rennet is used for coagulation. Salting is allowed both dry and in brine. The ripening process lasts at least 180 days and takes place in tuff grottoes or in another suitable place where the temperature does not exceed 12-14 degrees Celsius. After the twentieth day, a crack forms in the cheese crust, into which olive oil or wine vinegar is poured. The cheese is aged for 8 months, i.e. It takes a whole year to produce a wheel of cheese.
The head of Pecorino di Figliano can be of different shapes, its weight ranges from 2.5 to 5 kg.
The taste of young cheese is delicate and sweetish, while mature pecorino is piquant and spicy.
Pecorino Toscano
Pliny the Elder, in his monumental work Natural History, describes the process of producing Pecorino Toscano cheese. At that time it was called “cacio marzolino”, i.e. March cheese, because the process of its production began in March.Pecorino Toscano received the DOP category in 1996. The geographical area where this cheese can be produced covers the whole of Tuscany, some communes of Umbria and Lazio.
Calf rennet is used for coagulation. The maturation process takes at least 4 months.
The weight of the head ranges from 750 g to 3.5 kg.
I would like to mention one more cheese, pecorino, which does not have a DOP category, but is of great gastronomic interest.
Tuscany produces the famous Pecorino di Pienza.
The production area is concentrated around the city of Pienza near Siena.
This cheese is aged in oak barrels. The legend tells of shepherds who stored cheese in barrels, layering them with leaves and ash. And they noticed that this improved the taste of the cheese.
The discipline ascribes at least 90 days of endurance.
Real Italian cheese is a product that every self-respecting gourmet should try. Prepared using special technologies and with soul, it contains a whole list of flavors. They say that one piece of cheese is enough to make you fall in love with Italy once and for all.
The most famous cheese of the Mediterranean state is Pecorino. In regions, this product may look different: in some places it is made very hard, and in others it is almost closer to melted forms. But at the same time, any resident of Italy, even blindfolded, will unmistakably recognize his favorite taste from hundreds of others. So what's the secret?
Pecorino - what is it?
This cheese, like all others, is made from animal milk. True, we are not talking about a cow. If we take into account the origin of the word, it immediately becomes clear what is the striking difference between this product. “Pecora” is translated from Italian as “sheep.” And if we take Latin as a basis, then in translation we have a generalized name for livestock. As a result, we find that under the name Pecorino there is united a whole family of cheeses, mainly hard varieties, which are made in Italy and for the production of which only sheep’s milk is taken.
Local residents enrich their cheeses with a variety of additives. It could be chili peppers, walnuts, arugula or even truffle crumbs. A specific filling is placed in Sicilian cheese - the larvae of cheese flies. The result is the so-called “rotten cheese”, which is a real delicacy here.
By the way, cheeses of the Pecorino class may differ in their aging. The ripest product is known to be firm, but also has a crumbly grainy texture and a nutty aftertaste. Cheeses of medium and short aging are distinguished by their softness and the familiar creamy aroma.
The cost of Pecorino cheeses is high everywhere. In Italy, you will pay from 15 to 29 euros for 1 kilogram. At the same time, the cheese will have all the factory stamps confirming its authenticity. This cheese is not brought into Russian stores, except in elite shops. But you can try to purchase it through intermediaries - for 2000-3500 rubles. True, in this case you will not know whether the Pecorino in front of you is real or not.
Composition and properties
Perhaps Pecorino includes the most beneficial properties of cheeses. This is understandable, because sheep’s milk itself has great value for human health. Pecorino contains many useful amino acids and a whole list of vitamins: C, E, A, B and PP. In addition, cheeses of this type contain calcium (about 77% of the daily value), potassium, sodium and phosphorus. Calcium is known to strengthen bone tissue and nerve fibers, and also participates in muscle recovery processes and is responsible for good blood clotting. Potassium, in turn, is responsible for the stable functioning of the cardiac system.
The high protein content - 26 grams per 100 grams of product - allows both children and adults to eat cheese every day. After all, protein is a necessary building material for our cells. It is worth noting that Pecorino, like most cheeses, is distinguished by a high percentage of fat - about 33 grams per 100 grams of product. But at the same time, according to research, the composition of fats is predominantly linoleic acid. It helps reduce the likelihood of skin, breast and gastrointestinal cancer. With its help it is much easier to lose excess weight. Therefore, experts classify Pecorino cheese as dietary. In addition, the acid helps strengthen the heart and blood vessels and improve immunity.
Varieties
There are a huge number of varieties of Pecorino known in the world, the most popular of which is Romano. The Americans first learned about this variety back in the 19th century. They presented this product to the public. Since then and to this day, the United States has been the first major supplier of cheeses from Italy.
Romano production, like several centuries ago, is still concentrated in Sardinia. The story goes that the Sardinians emigrated to Tuscany, where they created a second variety of Pecorino - Toscano. It is also popular, but less so. The next two varieties - Sardo and Siciliano - never gained mass popularity. However, in their homeland, Italians happily consume all of the above species.
It is worth noting that 4 more varieties have a patented designation of origin: di Filiano, Crotonese, di Picinisco and delle Balze Volterrane.
But what made Romano famous worldwide?
Let's start with the fact that this is the only cheese that has a long history. Even Roman legionnaires received a slice of this product every day as a supplement to lunch. This hard cheese has a salty taste. Since it is convenient to grate, Romano is most often used as a complement to main dishes.
Unfortunately, most of us have never tried real Pecorino Romano. The fact is that in large-scale production, from where products are supplied to store shelves, pasteurized milk is used to make cheese. In Italy, heat treatment of milk and its pasteurization are prohibited. That is why real Romano can only be tasted in Italy.
From the history. Back in 1980, cheese manufacturers in Sardinia and Lazio (Rome) asked to protect Romano from counterfeits. For this purpose, a Consortium was convened. The request was granted. After 16 years, the product received the status of a product with a protected designation of origin (DOP). The production of cheese is subject to strict supervision to this day.
Recipe
By law, only masters from Sardinia, Lazio and Tuscany can produce genuine Romano. By the way, production here is still not automated, and valuable wheels of cheese are made as many years ago - by hand.
Romano is made from chilled fresh milk, which is heated to approximately 50-65 degrees for 15 seconds. After this, fresh starter, just prepared, and rennet are added. Heat everything together to 40 degrees and wait for it to roll. The master breaks each resulting clot into small particles. When the cook decides that it is possible to start cooking the product, the next stage of cooking begins. By the way, the cooking temperature should not exceed 50 degrees.
When the mass is freed from the separated whey, it is placed under a press. Over the next couple of days, the cheese sours.
A new stage – salting heads. Salting occurs either through immersion in a solution, or in a standard way that is familiar to you and me. The process lasts a little more than two months and must be carried out in damp and cool rooms.
After three months, the product is almost ready: it has been sufficiently salted and dried. The cheese wheels are stored in special chambers at low temperatures for another 7-9 months. Only after this can we say that Romano has “matured.” The product tastes salty and spicy, has a characteristic white or slightly yellowish color and a dense structure.
Of course, you will need fresh sheep milk, about 10 liters. Pharmacy starter based on thermophilic bacteria. Half a teaspoon of liquid enzyme. Saline solution on the tip of a teaspoon. And good olive oil.
Be sure to thoroughly wash all containers that will be useful to you in the process of preparing the product, and sterilize the equipment. Only after this we advise you to proceed with the main process.
Heat the milk to 33 degrees, pour the starter on top and leave for five minutes without stirring! After this time, carefully mix the bacteria with the milk. Do this slowly so that the liquid does not boil. All this time the temperature should remain at 33 degrees.
Leave the mixture for 20 minutes. Do not forget about the temperature regime! At this time, dilute the enzyme with two tablespoons of water, add to the milk-bacterial solution and mix. Leave to steep for another hour.
All this time it is also important to maintain the desired temperature.
As a result, you should form a dense clot, which needs to be cut into cubes no more than half a centimeter thick.
If an hour has passed and the mixture still does not thicken, leave it for another 10 minutes, remembering to maintain the temperature under the container at 33 degrees.
The next step is to increase the temperature. You should end up with 46 degrees. You need to do this extremely slowly, stretching out the pleasure for almost an hour. It is important to carefully stir the grainy mass all this time. Now cover the container - let it “fit” for the next half hour.
Warm the cheese pan slightly. Drain the whey mass and compact the future cheese in the mold as tightly as possible, placing it with a cheese cloth. For the next half hour, the workpiece should lie under the press. After this, the fabric needs to be changed and put under the press again, this time for an hour. Then repeat these procedures again and leave the cheese to lie for at least 12 hours.
The next day you can start salting. We will do this using brine. The cheese should lie in it for about twenty hours. At the same time, do not forget to turn your workpiece over when half the allotted time has passed.
After a day, you should remove the cheese from the brine. Now it is important to dry it well at room temperature. This needs to be done for three or even four days, turning the head of cheese once a day until the piece becomes dry. You can check this by simply touching it.
Now the last stage remains - exposure. The cheese will turn out ideal if it is placed in conditions of high humidity. We are talking about 86%. In this case, the air temperature should not exceed 13 degrees. It takes 5 months for the product to become rich in flavor.
Cheesemakers say that the heads should be turned once a day for the first two weeks of aging. Over the next two months - once every two. The rest of the time, once a week is enough.
If mold appears on the cheese, it should be carefully removed with a cloth soaked in a vinegar solution.
After three months, brush the cheese with olive oil to prevent the product from becoming too dry. The oil will also stimulate the development of a protective crust. You need to grease the cheese heads with oil about once a month, sometimes less often.
You will get the perfect cheese, weighing 2 kilograms, after two years of aging. Separately, it is worth mentioning the topic of storing Pecorino Romano, since a cut head of cheese spoils faster than the products we are used to. Remember that the Italian product was infused in a room with high humidity. In order for it to be stored as long as possible, similar conditions must be created. To do this, wrap the piece in plastic, leaving the cheese crust to breathe, place it in a container and put it in the refrigerator.
What can be replaced?
In Italy, only Parmesan is considered a substitute for Pecorino. But this is a more expensive type of cheese, including in Russia. In recipes, instead of Pecorino Romano, you can use feta cheese, prepared, naturally, with sheep's milk, or any hard cheese such as Russian. But you need to remember that any replacement will affect the taste of the dish.
If we talk about Italy, then it is customary to finish lunch and dinner with Pecorino cheese. That is why it is eaten, for example, after pasta dishes.
The product is served with pears and nuts, drizzled with honey sauce.
Also, cheese combined with tomatoes and basil is a great appetizer. In Tuscany, for example, the traditional dish is Pecorino with green beans. And for dessert they like to serve cheese with fruits or berries. Pecorino with honey is also listed here.
Now a little about the dishes to which we can add a product beloved by Italians. As cheese lovers note, all varieties of Pecorino have a pronounced aroma inherent in sheep's milk. This aroma, which is unusual for many people, can be drowned out only by heat treatment. Therefore, Pecorino is sprinkled on main courses, added to pizza, and used to make delicious hot sandwiches.
We, in turn, bring to your attention an unusual but simple recipe with the addition of Pecorino Romano.
Semolina gnocchi. If you have not been to Italy, then the name of the dish, as well as the recipe itself, will be new to you. To be clear, gnocchi is Italian-style dumplings.
Prepare the following products: a glass of semolina, 1 liter of milk, 70 grams of butter, eggs, or rather their yolks, 3 pieces; 100 grams of Romano cheese, salt and pepper to taste, olive oil. Nutmeg will add spicy notes.
Heat the milk in a small saucepan, add salt and pepper. Add semolina into the boiling mixture, remembering to stir constantly. Cool the finished porridge, add the yolks, a pinch of nutmeg (if available), 1/2 butter and a quarter of the chopped cheese.
Roll the resulting dough into small balls, which should be placed on a greased baking pan. We recommend adding a drop of oil to each future dumpling. After this, press the balls with a spoon until they become about half a centimeter thick. These flatbreads should be sprinkled with cheese and grated butter.
Bake the dish in the oven at 180 degrees for five to seven minutes.
Kebab ketchup or tomato sauce will perfectly complement the treat.
Have you already wanted to taste aromatic and spicy cheese in Italy? We hope so. Because Pecorino and, in particular, the Romano variety deserve the highest praise. The benefits of this product are enormous. A few pieces will be enough for you to keep your immune system strong for the next month and recharge yourself with new impressions.
To learn how Pecorino is made, see the following video.
Pecorino cheese belongs to a large family of Italian cheeses that are made.
As a rule, it is characterized by a rather granular structure, which becomes even more noticeable with ripening time. The name of this cheese translates as sheep (from the Italian pecora), and its origin dates back to ancient Roman times.
Pecorino cheese is produced in various regions of Italy, which explains the presence of regional varieties of this cheese. Among them, four main ones stand out - Pecorino Toscano, Romano, Sardo and Siciliano cheese.
Pecorino romano (Romano)- cheese comes from the Lazio region, has a granular structure with small eyes, light yellow color, piquant taste. Ripening period is 5 - 8 months. A similar cheese made outside the Lazio region is called Pecorino tipo romano.
Pecorino sardo (Sardo)- the cheese is made in Sardinia. Available in two types: dolce (with green label) - young cheese with a soft structure; maturo (blue label) - more seasoned, has a firm structure, salty taste, sometimes smoked.
Pecorino siciliano (Siciliano)- cheese comes from Sicily. Young unsalted cheese with a mild taste is called tuma. The salty cheese is called primo sale. Pecorino after two years of ripening is called canestrato (due to the characteristic imprint of the wicker basket where the cheese was stored). An even more mature cheese is called tumazzu (it is made with the addition of saffron or black peppercorns).
Pecorino toscano (Tuscany)- cheese is made in the heart of the Tuscany region - in Chianti. Young cheese (tenero) takes 2 to 4 weeks to mature, medium-ripe cheese takes 2 months to mature, and old pecorino (pasta dura) takes 6 months to ripen.
Tuscans claim that the herbs for which their land is famous give Pecorino a special aroma that distinguishes it from other cheeses in this group. Therefore, cheesemakers ensure that the sheep graze unhindered in the meadows. Pecorino is produced from December to August.
A special type of Tuscan pecorino is marzolino - a small egg-shaped cheese made from March milk.
The region also produces Pecorino senese- cheese grated with tomato puree.
Pecorino tartufato (truffle)- cheese with ground black and white truffles. The ripening period of cheese is 2 - 3 months.
Pecorino in fossa (in the pit)- for cheese, they dig a hole in the ground, put straw on the bottom and set it on fire. Cheese wrapped in nut leaves and cotton cloth is placed in the pit. The cheese matures for 3 months.
Pecorino alle Vinacce (wine)- after ripening for 7 - 8 months in the basement, the cheese is transferred to grape pomace in red wine barrels for 3 months. The cheese acquires a purple crust and a spicy aroma.
Pecorino di Castel del Monte (from Castel del Monte)- cheese from the regions of Abruzzo and Molise. Ripening period from 40 days to 2 years. Pecorino is covered with a dark nut shell, has a piquant taste and intense aroma.
Calorie content of Pecorino cheese is 419 kcal.
Energy value of Pecorino cheese (ratio of proteins, fats, carbohydrates):
Proteins: 25.5 g (~102 kcal)
Fat: 33 g (~297 kcal)
Carbohydrates: 0 g (~0 kcal)
Energy ratio (b|w|y): 24%|71%|0%
The benefits of Pecorino cheese are determined by the presence of a large number of essential amino acids, vitamins and minerals.
This product contains vitamin A, which is useful for visual acuity, as well as vitamin E, necessary for beauty.
Pecorino cheese contains B vitamins, which have a beneficial effect on the nervous system, which in turn helps get rid of insomnia and stress.
This product contains ascorbic acid, which strengthens the immune system and helps the body resist the effects of viruses.
Pecorino cheese contains calcium, which, together with phosphorus, is involved in the regeneration of bone tissue. In addition, this product improves the condition of teeth, nails and hair. It is recommended to include Pecorino cheese in your diet for people who engage in sports or mental work.
Where is Pecorino cheese used?
Pecorino cheese is an excellent stand-alone snack, ideally served with grapes and walnuts. You can also serve this product with homemade bread with honey.
Shredded Pecorino cheese is used as an additive to pasta, pizza, and casseroles. This product goes well with wines.
In addition, Pecorino cheese can be used to prepare sauces that are suitable for both vegetable and meat dishes.
What can you substitute for Pecorino cheese in a recipe?
It often happens that you decide to cook some dish, but you can’t find Pecorino cheese in the store. The question arises: “How can I replace Pecorino cheese in a recipe?”
Since Pecorino is a hard cheese, it can be replaced with cheese or Grano Padano.
It should be borne in mind that Pecorino cheese has a pronounced taste, therefore, the amount of any other cheese that you use instead should be increased by 2-3 times.
Pecorino! Even the name seems to contain a piece of Italy! This time we are not talking about cheese, but about a whole family of sheep's milk. The predecessor to his name was the word pecora, which means “sheep.” As many as 8 varieties of Pecorino are classified under the category. Of course, getting to know your entire large family is not an easy task. But learning the details of the life of its most prominent representative, Pecorino Romano, on the contrary, will be extremely interesting.
There are many varieties of Pecorino in Italy. They are produced in 12 regions: Tuscany, Abruzzo, Emilia Romagna, Umbria, Marche, Lazio, Campania, Puglia. , Basilicata, Sardinia, Calabria, Sicilia.
Although only 8 varieties have a protected designation of origin, the remaining members of the family are included in the list of “Traditional Italian Products” developed by the Italian Ministry of Agriculture and Forestry. Their production is also regulated.
So, what varieties are classified as DOP:
Romano
Pecorino Romano - hard cheese made from sheep's milk, manufactured in, in and in the province (Grosseto). The entire processing process, from raising cows and even obtaining rennet, must take place in the manufacturing area. The shape of the heads is cylindrical with flat edges with a diameter of 25-35 cm and a height of 25-40 cm. Weight can range from 25 to 30 kg. The consistency is dense with a small number of holes, the color is light yellow. The taste is salty, aromatic, spicy, slightly spicy.
Toscano
Pecorino Toscano is a semi-hard cheese from the Lazio region. The heads are cylindrical in shape with flat edges, 15-22 cm in diameter, 7-11 cm in height. The weight of one head is from 750 g to 3.5 kg. The cheese body is tender, light yellow. The color of the crust depends on its processing and can be either black or reddish. The taste is mild with a bright aroma.
Sardo
Pecorino Sardo is the only cheese whose homeland is, falling into the category of products with a protected name. Available in 2 varieties with different ripening times: sweet (Dolce) and mature (Maturo). Sweet cheese is aged from 20 to 60 days. It has a cylindrical shape with flat edges and slightly convex sides. Head weight from 1 to 2.3 kg. The crust is smooth, thin, pale straw. The cheese body is soft and white. The taste is sweet, aromatic, and has a slight sourness. Mature cheese is aged for more than 2 months. The heads weigh from 1.7 to 4 kg and are shaped like cylinders. The crust is smooth, the color of the mass is from straw to brown (it becomes darker with age). The spicy taste is pronounced. The variants differ from each other in the color of the label: green for Dolce and blue for Maturo.
Di Filiano
Pecorino di Filiano is a hard cheese made from raw milk in the province of Potenza. It has a cylindrical shape with slightly convex sides (diameter 15-30 cm, height 8-18 cm). Head weight 2.5-5 kg. The holding time is at least 180 days. The crust ranges from golden yellow to dark brown (depending on age), and has shallow grooves from the basket in which the cheese matures. The cheese mass is dense, from white to straw color, there are small, unevenly distributed holes. The taste is sweet, delicate, and becomes a little spicy in more mature cheeses.
Crotonese
Pecorino Crotonese is a hard, semi-cooked sheep cheese, originally from the province of Crotone. Currently it is also produced in the Calabrian provinces of Catanzaro and Cosenza. Available in three varieties: fresh (Fresco) aged for less than 2 months, semi-hard (Semiduro) – from 2 to 3 months, mature (Stagionato) – more than six months. Fresco has a thin white or light yellow rind. The body is soft, smooth, milky white with a small number of holes. The taste is soft, slightly tart. Semiduro has a thick, pale brown surface. The consistency is elastic with rare holes. The taste is intense and harmonious. Stagionato has a hard, brown upper part. Straw-colored body. The taste is intense, spicy. The shape of crotonese heads is cylindrical with flat edges and weighs from 0.5 to 5 kg. The weight of mature cheese reaches 10 kg. The height of the cylinders varies from 6 to 20 cm, diameter - from 10 to 30 cm (dimensions depend on the weight of the head).
Di Picinisco
Pecorino di Picinisco is a cheese made from raw sheep's milk, made in Lazio. The heads are produced in the form of cylinders with flat edges, 12-25 cm in diameter, 7-12 cm in height, weighing 0.7-2.5 kg. Available in two variations: Scamosciato (literally “Suede”) and Stagionato (seasoned). Scamosciato (ripening 30-60 days) has a thin, wrinkled, straw-yellow crust. The cheese body is elastic with a small number of holes. The taste is sweet with a pronounced aroma of high mountain pastures. Stagionato (aged over 90 days) has a wrinkled yellow surface and a straw-yellow, elastic dough. The taste is pronounced, rich, spicy.
Siciliano
Pecorino Siciliano or Sicilian Pecorino is a product obtained from sheep's milk in the territory. It is the oldest cheese on the island. It is semi-solid, yellow in color and cylindrical in shape with slightly concave bases. The cheese body is elastic with a small number of holes. The more oily liquid that flows out of the holes during slicing, the higher the fat content of the cheese. The taste is pleasant, spicy, slightly salty, increasing with age.
Delle Balze Volterrane
Pecorino delle Balze Volterrane is a relatively new member of the list of protected designation products (received DOP category in February 2015) from the Tuscany region. For its production, rennet of plant origin is used, which gives the cheese notes of flowers and plants. Aging lasts from 2 months. The shape of the heads is cylindrical with convex sides (diameter 5-15 cm, weight 0.6-2 kg). The color of the crust is from pale yellow to straw. The texture is crumbly with unevenly distributed holes. The taste is spicy, intense.
All cheeses are distinguished not only by slight differences in preparation technology, but also by unique, dissimilar tastes. Each pecorino gets its characteristic aroma from several components: forbs of pastures, climatic conditions of the area and cooking traditions. But, nevertheless, the most common and deeply beloved type is Pecorino Romano. We will tell our story about him.
Story
Few cheeses in the world can boast such an ancient history as Pecorino Romano. The first evidence of him is found back in. It was mentioned by such famous authors as Pliny the Elder, Marcus Terence Varro, Virgil. In his treatise “De re rustica,” Lucius Junius Columella describes in detail the technology for processing sheep's milk.
Pecorino was an integral guest on the tables during celebrations in the imperial palace. And the ability for long-term storage and high nutritional value made it the main food product of Roman soldiers. A piece of cheese weighing 27 g was served to legionnaires as an addition to bread and soup.
Although Pecorino Romano originates from the Lazio region (romano means “Roman”), most producers are now located in Sardinia. Of the 270 thousand tons of cheese produced annually, 250 thousand (95%) are made by Sardinian factories. This happened due to the fact that in 1884 the mayor of Rome legally prohibited its production in the city. This forced cheese suppliers to move their dairies to the island. Due to the growing popularity of Pecorino Romano, in addition to large factories, many small private cooperatives have opened there for its production. The producers later won a lawsuit against the Roman prohibition law, but most never returned.
In 1951, after the Stresa conference, Pecorino Romano was classified as a product with a controlled designation of origin (). Only factories in Sardinia agreed to make cheese according to strict rules. Currently, in the Lazio region there are only two large enterprises that have preserved the ancient Roman production traditions. One of them is the Brunelli company, which occupies a leading position in the pecorino market.
In 1979, at the request of producers in Sardinia and Lazio, the Consortium for the Protection of Pecorino Romano Cheese was convened to oversee its production. And in 1996, the cheese received the status of a product with a protected designation of origin (DOP).
An interesting fact is that in 2014-2015, in the Italian football championship, the Pecorino Romano logo adorned the T-shirts of the Cagliari club.
How they prepare it in production
Today, the original Pecorino Romano is produced in only three regions: Lazio, Sardinia and Tuscany. Much of the manufacturing process is still done by hand.
Fresh milk, obtained from sheep grazing on pastures in the production areas, is transported to the cheese factories in refrigerated units under careful control. The raw materials undergo heat treatment, but the temperature should not exceed 68 degrees, and the time should not exceed 15 seconds.
The starter starter “scotta innesto” is poured into the vats of milk, which is prepared daily. It is one of the characteristic components of Pecorino Romano and consists of a group of thermophilic lactic acid bacteria.
Next, rennet obtained from lamb is added to the milk and heated to a temperature of 38-40 degrees to curdle. When a dense curdled curd appears, the cheesemaker breaks it into particles the size of a grain of wheat. It is worth noting that achieving the optimal moment for this procedure is not regulated by time, but is determined visually by the master. Then the cheese is boiled at a temperature no higher than 48 degrees.
The resulting curd is placed in a mold to drain the whey. The cheese matures for several days in warm and humid rooms in order to stimulate acidification of the cheese dough. Then it is cooled and marked, embossed using matrices: name, logo (stylized sheep's head), manufacturer's abbreviation and date of manufacture. Salting is carried out both by the dry ancient method and by immersion in brine, and lasts about 70 days in rooms with high humidity and at a temperature of 12 degrees.
Further ripening takes place in less humid rooms at 10 degrees. Aging lasts for at least 5 months. After 8 months, Pecorino Romano can be sold in grated form.
US producers produce Romano cheese, but it should not be confused with the original Pecorino Romano. The DOP category product is only produced within Italy.
What to replace and how to eat
Due to the relatively strong saltiness of Pecorino Romano, it is often eaten as a component of some dish. This distinguishes it from the Toscano and Sardo types; they are consumed independently or as part of sandwiches.
Very often, Italian housewives replace Parmesan in recipes with Pecorino Romano, while reducing the amount of salt. It works well when grated in soups, salads, and pastas. It is seasoned with stewed or baked vegetables.
Recently, the combination of salty and sweet has become popular, not only among gourmets, but also among ordinary consumers. And, if you prefer this taste variation, you will get indescribable pleasure by trying Pecorino Romano with honey, pears or chocolate.
Cheese is a wonderful aperitif for both young wines (Velletri, Cesanese Piglio) and mature dry varieties (Brunello di Montalcino, Carignano del Sulcis). Pairs perfectly with light beer.
Pecorino Romano should be stored in the refrigerator in a vacuum container or tightly wrapped in cling film. If you are going to eat the cheese yourself as part of a cheese plate, you should remove it from the refrigerator at least 1 hour in advance. This way it will maximize its taste qualities.
We will give you an unusual recipe made from ordinary ingredients.
Semolina gnocchi recipe
- This is the Italian version of Russian dumplings. Everything you need for them is usually in every housewife’s cabinets:
- Semolina 250 g;
- Milk 1 l;
- Butter 70 g;
- Egg yolks 3 pcs;
- Pecorino Romano 100 g;
- Salt, pepper, nutmeg, vegetable oil (ideally olive) to taste.
Preparation:
In a suitable saucepan, heat the milk with salt and pepper. As soon as it boils, add semolina and stir vigorously to avoid the formation of lumps. Cook, continuing to stir, for 3-4 minutes until the porridge is ready. Remove from heat and let cool slightly. Next, add the yolks, half the butter, nutmeg, ¼ of the grated Pecorino Romano and mix thoroughly.
Form the warm dough into balls. Place them on a baking sheet greased with vegetable oil. Add a few drops of oil to each gnocchi and press the balls down with a spatula to a thickness of 0.5 cm. Let them cool completely, sprinkle with the remaining cheese and grated butter. Bake in the oven at 200 degrees for 5 minutes. Tomato ketchup is perfect as a sauce for semolina gnocchi.
Of course, you can replace Pecorino Romano in recipes, but you cannot avoid losing the flavor of the dish. As an alternative, Russian cooks can choose:
- Analogue ;
- Sheep's milk cheese (to preserve the beneficial properties of pecorino);
- The most economical, but not the best option is any Russian hard cheese (Kostroma, Poshekhonsky).
Calorie content and benefits
The calorie content and beneficial qualities of Pecorino Romano are determined primarily by the use of sheep's milk for its preparation.
100 g of cheese contains:
- 392 kcal;
- Proteins 25.8 g;
- Fat 32 g;
- Carbohydrates 0.2 g;
- Cholesterol 93 mg;
- Calcium 1162 mg (75% DV);
- Sodium 1800 mg;
- Potassium 90 mg;
- Phosphorus 590 mg.
Studies on Pecorino Romano have demonstrated the specific effects of conjugated linoleic acid, which is present in significant quantities in the product. They proved that daily consumption of pecorino:
- Prevents cancer of the skin, mammary glands and stomach;
- Reduces body mass index;
- Reduces the risk of cardiovascular diseases;
- Increases immune defense.
Calcium and phosphorus are important elements for healthy bones and teeth. Calcium is involved in the proper functioning of nerves, muscles and blood clotting processes. Potassium, which is part of cheese, normalizes heart function.
Pecorino is rich in vitamins A and E, which have powerful antioxidant activity and fight signs of aging, skin and eye diseases.
Vitamin D, contained in sheep's cheese, is involved in the absorption of calcium and phosphorus, prevents type 2 diabetes, heart failure, and lowers blood pressure.
In addition to the listed substances, Pecorino Romano contains vitamin C and B vitamins, which are involved in the functioning of most body systems.
But, despite these beneficial properties, you should not abuse Pecorino Romano. Due to its high fat content and significant salt content, people who have problems with cholesterol and high blood pressure should eat cheese especially carefully. The daily portion in a healthy diet is 30-40 g.
Price per 1 kg in Russia and Italy
To say that you “can’t find pecorino Romano on the shelves of Russian stores during the day” means to say nothing. But, going to the vastness of the domestic Internet, you can find options with unconfirmed originality at prices ranging from 2000 to 3500 rubles per 1 kg. At the same time, the most common packaging is 200 g.
Arriving in Italy, you can easily find this favorite and healthy cheese in many cheese boutiques. The use of sheep's milk a priori makes Pecorino Romano a rather expensive cheese. But its unusualness and benefits are a reason to fork out for it at least once in your life.
You can buy cheese in its native country at a price of 16 to 30 euros per 1 kg of Pecorino Romano DOP.
This concludes the entertaining story about pecorino. We hope that while you are scrolling through this page with one hand, you are already packing your things in a suitcase for a trip to Italy with the other. Eat healthy, live honestly, travel without restrictions and remember: “Every cloud has a silver lining, and pecorino without sheep!”
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The word pecora means sheep in Italian and means livestock in Latin.
First of all, we note that pecorino in Italian it is more correct to call "cacio", but not "formaggio", as most modern cheeses are called. It was the “cacho” that was first made by the mythological shepherd, the Cyclops Polyphemus. In the central and southern regions of modern Italy, the name of the product comes from the Latin caseus. The term "formaggio" (from the Latin formaticus) appeared much later, in the Middle Ages, its source is called the Po River Valley, explaining its origin by reference to the shape of the cheese head, similar to the shape of round bread.
From Tuscany and further south pecorino, without a doubt, the most common: moderately moist, moderately spicy - a constant companion of beans and pasta. Residents of the northern part of the country are accustomed to a varied variety of this sheep's cheese, which varies from the very hard mountain variety to the creamy lowland variety. This does not confuse at all, and even pleases local gourmets who are well versed in this diversity.
Each region has its own understanding of the correct pecorino, which depends on the conditions under which the sheep are kept, their diet, but most of all, on the traditions of making cheese. It is worth noting that almost throughout Italy, the shepherds of sheep flocks are immigrants from Sardinia, who nevertheless try to adopt the local manufacturing style pecorino, preventing the “sardination” of mainland varieties.
Pecorino rich in essential amino acids, vitamins A, B, PP, C, E, calcium and phosphorus, which makes this cheese a dietary product.
There are four main varieties pecorino, each of which is protected by a Certificate of Protected Designation of Origin (DOP), the status of which is confirmed by the laws of the European Union.
Pecorino Romano probably the most famous variety outside of Italy pecorino. Best known Pecorino Romano in the United States, which has been the most important export market for this cheese since the 19th century.
Largest quantity Pecorino Romano produced on the island of Sardinia, although its production is also allowed in the Lazio region and in the Tuscan province of Grosseto.
Aged varieties pecorino, produced and distributed from Genoa and Liguria, also made from Sardinian pecorino.
Other varieties Pecorino DOP are Pecorino Sardo from Sardinia; Pecorino Toscano , Tuscan relative Pecorino Sardo(which is also made exclusively by Sardinians who emigrated to Southern Tuscany with their herds in the 1950s), and Pecorino Siciliano (or in Sicilian Picurinu Siciliana) from Sicily.
Also cheeses Pecorino are separated depending on exposure. The ripest, most seasoned cheese is called stagionato, having a hard, but grainy-crumbly, oily consistency and a nutty flavor. Two other types" semi-stagionato" (semi-aged) and " fresco" (young) have a softer consistency and a creamy milky taste.
In the South, there is a tradition of adding black pepper or red chili pepper flakes to pecorino. Nowadays, many other additives have begun to be used in production. pecorino, for example, walnuts, arugula or pieces of white and black truffle.
In Sardinia, in Pecorino Sardo The larvae of cheese flies are specially introduced to produce a local delicacy called Casu marzu, which translates from Sardinian as “rotten cheese.”
Good aged Pecorino (stagionato) often ends meals. It is usually served alongside pear and walnuts or drizzled with tart chestnut honey.
Pecorino often consumed after pasta dishes, and is also used as an alternative to the more expensive Parmesan in most regions of Italy from Umbria to Sicily. And in some pasta dishes typical of Rome and all of Lazio Pecorino is more preferred, for example Pasta with sauce "all"amatriciana", pasta with cheese and pepper, and pasta "alla Gricia".
Young pecorino combined with tomatoes and basil makes a great appetizer. A classic Tuscan dish is Pecorino with green beans (Pecorino con i baccelli). For dessert you can offer pecorino with fruits, wild berries, marmalade. Unexpected and very tasty dessert Pecorino with honey (Pecorino al miele). Baking is popular in Sardinia pecorino - Casadinas.
White wines are more suitable for young cheese: Bianco di Pitigliano, Monteregio, Montecucco Bianco, Dolcetto d'Alba, Refosco, Vernaccia di San Gimignano.
Durum varieties pecorino often served after meals. Red wines go well with this cheese: Chianti Classico, Barolo, Morellino di Scansano, and on special occasions - Brunello di Montalcino.
Hard cheeses pecorino added in grated form to ribollita, different types of pasta (for example, cannelloni, cannelloni with milk lamb ragout), meat dishes (stuffed beef, pork rolls), pizza (for example, Apulian).
A little more about Pecorino Romano
Pecorino Romano - hard, salty italian cheese, made from sheep's milk (the Italian word Pecora translates to "sheep"), is suitable mainly for grating.
Pecorino Romano- the most famous of all varieties pecorino and an important part of Roman cuisine. A wheel of cheese reaches a mass of 33 kilograms, and the product is used mainly in grated form as one of the ingredients of various dishes. Unfortunately, only 10% of what is produced today Pecorino Romano can be called traditional cheese, the vast majority is made from pasteurized or thermized milk, which is allowed by Italian law.
In production Pecorino Romano curdled milk is heated to 45 °C, and after a day it is freed from whey and pressed. After 90 days of ripening, the product becomes quite dry and salty. After this, the cheese wheels are placed in chambers with low temperature and high humidity, where they reach an age of 10-12 months or even more. Sometimes they are covered with film. matured Pecorino Romano It has a salty spicy taste, a whitish tint and a consistency that makes it easy to grate cheese.
Pecorino Romano for many centuries they were produced on the outskirts of Rome, in Lazio. But in 1884, the city council of Rome banned the salting of cheese directly in stores, and because of this, many producers moved to the island of Sardinia.
Pecorino Romano produced exclusively from the milk of sheep raised in the plains of Lazio and Sardinia. His produced between November and the end of June, when sheep are free to graze on natural pastures. The largest cheese production is now located on the island of Sardinia, especially in the commune of Gavoi.
Pecorino Romano was one of the main products in the diet of legionnaires of Ancient Rome, who took this cheese with them on campaigns. Today it is still produced according to the original recipe and is one of the oldest cheeses in Italy.
Pecorino Romano most often used for sprinkling pasta dishes, like the famous Parmigiano Reggiano (Parmesan). An incomparably aromatic, pleasantly spicy and salty taste is very characteristic of Italian cuisine. Exactly Pecorino Romano, most preferred for some pasta dishes with tasty sauces that are of Roman origin, such as bucatini all'amatriciana.
The sharpness of the cheese depends on its ripening period, which varies from five months for cheeses that are served as a snack and up to twelve months for cheese that is grated. During this time, its characteristic taste and aroma develop.
Pecorino Romano salty, with a fruity flavor, the cheese becomes more and more spicy over time. The color of the cheese rind depends on its degree of maturity; it may be covered with a protective coating of lard or vegetable oil. The color of the cheese is white or pale yellow, with uneven, small holes. The same cheese made outside the Lazio region is called Pecorino tipo Romano.
Pecorino Romano should not be confused with Pecorino Toscano(from Tuscany) or Pecorino Sardo(from Sardinia). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are typically eaten as an appetizer or on sandwiches.
Cheese production method Pecorino Romano was first described by the ancient Roman authors Varro and Pliny the Elder about 2000 years ago. This cheese was first made in the countryside near Rome. Nowadays Pecorino Romano especially popular in Central and Southern Italy.
On the first of May, Roman families traditionally eat Pecorino with fresh beans during a day tour of Roman Campania.
Pecorino Romano- cheese that is used traditionally New Haven pizza, also known as " apizza". (New Haven pizza is a type of Neapolitan pizza that is very common in New Haven, Connecticut).
A little more about Pecorino Sardo
Pecorino Sardo , also known as Sardinian flower, is a hard cheese from the Italian island of Sardinia.
Pecorino Sardo made from the milk of Sardinian sheep raised specifically in Sardinia, which are fed only with local herbs.
In 1991 Pecorino Sardo was awarded DOP (Denominazione d'Origine Protteta) status, and in 1996 the European Union confirmed a protected designation of origin for this cheese.
There are currently several different recipes pecorino sardo, but almost all of them have been changed and corrected by modern recommendations and, unfortunately, imply thermization of milk. Unlike previous varieties, this cheese is immediately placed in a warm room after being placed in molds, and is sent to brine only the next day. The ripening period ranges from 8 to 12 months, but can be extended at the request of the manufacturer. The height of the cheese head is 10-15 cm, and its weight is about 3 kilograms. The crust has a brownish tint, the flesh is white or ivory, very dense and slightly spicy.
One of the oldest options pecorino sardo is fiore (fiore) sardo, known to the islanders for more than 3000 years. It is considered an exclusively homemade product, which has allowed it to maintain high quality and unchanged recipe. Lamb or kid rennet is added to the cooled milk (in the latter version the cheese will be spicier), after which it is again heated to steam temperature (35-38 °C). The resulting clot is manually broken into smallest fractions and placed into molds. Within two days, the cheese is subjected to brine or dry salting, and then sent for aging, the minimum period of which is 3 months, but it is preferable to increase the period to 6 months or more.
Cheese head shape fiore sardo almost round and weighs from one and a half to four kilograms. The crust is dark brown and the flesh is pale yellow, very firm, fatty and spicy. The taste of the cheese is not as salty compared to other Pecorino Sardo.
Taste Pecorino Sardo slightly different taste Pecorino Romano, which is also produced on the island of Sardinia. Range of flavors Sardo richer while the taste Romano is much more pronounced and salty.
Pecorino Sardo delicious in certain flavor combinations that Romano can suppress, for example, in pesto sauce(to Ligurian Genoese Pesto sauce traditionally placed Pecorino Sardo And Parmigiano Reggiano), or together with fruit.
Pecorino Sardo- hard cheese made from fresh whole sheep's milk, which is coagulated using rennet. This mixture is poured into containers that give the cheese its characteristic shape. After a short period of soaking in brine, the molds are lightly smoked and left to mature in the cool cellars of central Sardinia.
Pecorino Sardo has several types: Dolce(with green label) is a young (20-60 days) and sweet cheese with a soft structure. Maturo(with a blue label) - well-ripened, has a firm structure, salty in taste, sometimes spicy or smoked with the aroma of meadows and pastures (after 12 months or more).
The average weight of the finished product is 3.5 kg: sometimes a little more, sometimes a little less, depending on production conditions. The color of the rind varies from dark yellow to dark brown. The pungency of taste depends on the ripening period of the cheese. The most aged and firm forms are most often found in the United States, where the cheese is very popular.
Pecorino Sardo not as widely known outside of Italy as Pecorino Romano or Pecorino Toscano, although the largest production Pecorino Romano is actually located in Sardinia, and Sardinia is included in the additional production zone Pecorino Romano.
Pecorino Sardo can be processed further into specific cheese Casu marzu, by introducing cheese fly larvae.
A little more about Pecorino Toscano
Pecorino Toscano (Tuscan pecorino) is a hard sheep's milk cheese produced in Tuscany. In 1996, Pecorino Toscano was awarded Protected Designation of Origin (DOP) status.
The largest amount of cheese is made in the heart of the Tuscany region - in Chianti. Tuscans claim that the herbs for which their land is famous give pecorino a special aroma that distinguishes it from other cheeses in this group. Therefore, cheesemakers ensure that the sheep graze unhindered in the meadows.
Just a few years ago, even in Florence it was difficult to find cheeses other than parmesan, mozzarella or gorgonzola. Miniature heads today pecorino toscano(1-3 kilograms) are produced by both farmers and small milk processing plants. This cheese ripens for no longer than 6 months.
Feature Tuscan pecorino One can call the acceleration of curdling of milk mass with the help of wild artichoke rennet, although over time this method is increasingly becoming less common. The milk mass heated to 42 °C is laid out in molds and placed in a salty solution for 12 hours, or less often, simply rubbed with dry sea salt. After storage in a cool, damp room, the cheese wheels may take on different colors depending on the substance used to maintain high humidity. The white or light yellow flesh of the cheese is not too hard and is characterized as semi-hard, and the taste is soft, aromatic, but not spicy.
Pliny the Elder, in his main encyclopedic work "Natural History", describes several stages of production Pecorino Toscano which he calls Lunense, since the recipe for its production came from the Etruscan city Luni, probably this is the territory of the current Lunigiana, (Western Tuscany).
Pecorino Toscano made from cream and pasteurized sheep's milk on cheese producers' farms. The cheese becomes ready for consumption after a ripening period that lasts only twenty days. But in order to Pecorino Toscano has become hard and can be used for grating, it must be aged for at least four months.
Pecorino Toscano usually smaller in size than other species Pecorino and therefore ripens faster. It is also sold at different ripening times and with a variety of additives. Tenero- young cheese, ripens for 2 - 4 weeks, medium-ripe cheese is 2 months old, and for ripening old pecorino Pasta dura it takes 6 months. Many fans prefer six months Crosta Nera(Black Crust) with the most pronounced taste of this cheese. The region also produces Pecorino senese- cheese grated with tomato puree.
Traditionally, production begins in March. This circumstance, as expected, was the reason for calling the young Pecorino Toscano cheese Marzolino, which appears in descriptions of Tuscan cheeses written at the end of the seventeenth century Francesco Molinelli.
Marzolino - special kind Tuscan pecorino, small egg-shaped cheese made from March milk. Today the production of this type pecorino widespread throughout Tuscany, as well as in the neighboring regions of Umbria and Lazio.
Usually Pecorino Toscano takes the shape of a flattened ball with a diameter of 15 to 22 cm and a height of 7 to 11 cm. Its weight, as a rule, ranges from 0.75 to 3.50 kg. The rind is usually yellow, but there are some variations that depend on what the cheese was washed with during its ripening period (usually a mixture olive oil, ash and crushed tomatoes).
There is a wide field of application Pecorino Toscano, which depends on local traditions as well as the season. Subtle aroma of youth Pecorino Toscano can serve as an excellent addition to salad, which is used as an aperitif. Depending on the aging and intensification of the aroma of the cheese, it can be consumed with honey or jam, as well as with fresh vegetables and fruits (pears and figs are especially suitable). Well seasoned Pecorino Toscano widely used throughout Italy as an alternative parmesan. Pecorino Toscano Ideal with a wide range of dishes, especially pasta and soups.
A little more about Pecorino Siciliano
Pecorino Siciliano (Sicilian pecorino, in Sicilian Picurinu sicilianu) is a hard cheese made from sheep's milk, which is produced on the Italian island of Sicily. Pecorino Siciliano It is produced throughout the island, but the largest farms are in the provinces of Agrigento, Caltanissetta, Enna, Trapani and Palermo.
This type of cheese belongs to the family of cheeses pecorino, and, like other cheeses of this type, is produced only in Italy.
This kind pecorino looks like a close relative Pecorino Romano, but not so well known outside of Italy.
Pecorino Siciliano Italy was granted Protected Designation of Origin (DOP) status in 1955, prohibiting its production anywhere other than Sicily, and in 1996 the same status was confirmed by the European Union.
Young and unsalted Pecorino Siciliano called tuma(Italian tuma), and salty - Primosale(Italian Primosale). If the cheese matures for more than two years, it is given a name canestrato(Italian canestrato) (due to the characteristic imprint of the wicker basket where the cheese was stored), and for the preparation of an even more mature cheese, which is called tumazzu(Italian tumazzu), use black peppercorns and saffron.
It was in Sicily that the Cyclops Polyphemus, mentioned at the beginning of the article, lived - the creator of the world's first cheese. To this day, this island makes a significant contribution to the production of sheep milk throughout Italy.
The milk is fermented using sheep rennet at a temperature of about 35 °C, after which the mass is broken into pieces the size of a corn grain or even larger. Then the curd is squeezed out, compacted into molds and placed in boiling whey for several hours. The next day, dry pickling is done and the cheese is left to mature for 4-18 months (sometimes longer). The cheese head weighs from 4 to 12 kg and has a wrinkled yellowish crust. The white flesh becomes yellower with age. The cheese is dense; there may be a few tiny holes on the cut, which contain a drop of fat. The taste is very intense and spicy.
And a little about other types of Pecorino
Pecorino from Castel del Monte - cheese from the regions of Abruzzo and Molise. Ripening period from 40 days to 2 years. Pecorino covered with a dark nut shell, has a piquant taste and intense aroma.
Pecorino truffle (Pecorino tartufato) - cheese with ground black and white truffles. The ripening period of cheese is 2 - 3 months.
Pecorino "in the pit" (Pecorino in fossa) - for cheese, they dig a hole in the ground, put straw on the bottom and set it on fire. Cheese wrapped in nut leaves and cotton cloth is placed in the pit. The cheese matures for 3 months.
Pecorino wine (Pecorino alle Vinacce) - after ripening for 7 - 8 months in the basement, the cheese is transferred to grape pomace in red wine barrels for 3 months. The cheese acquires a purple crust and a spicy aroma.
Pecorino Dauno - one of the few that bears not the name of its parent region, but the name of a small historical territory. The ancient region of Daunia is located in the province of Foggia. Another name for this cheese is Canestrato Pugliese– is explained by the tradition of making cheese molds from cane (canna). The structure of such a “basket” leaves a characteristic rough pattern on the surface of the cheese.
Best Canestrato Pugliese is made from raw whole milk from Merino sheep, a historical cattle sourced from the pastures of the Apulian plain and the mountainous regions of Abruzzo and Molise. Of course, grazing conditions have changed dramatically since then, to the point where shepherds and their herds move from pasture to pasture on trucks. But the best period for making cheese is still considered to be from December to May. The milk is heated to 45 °C, broken into small fragments and compacted into reed containers, which are placed in the hot whey. The cheese is then dry or brine-cured and left to mature for about a year. The finished product is removed from the cart. The mass of large cheese heads is 7-15 kg, the crust is wrinkled, yellowish-brown, the flesh is light, very dense, fatty and spicy, easily melts in the mouth.
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