Pronunciation: [peh-kuh-REE-noh]

In Italy, cheese made from sheep's milk is known as pecorino. The most widely known is Pecorino Romano, followed by Percorino Sardo, Percorino Siciliano and Percorino Toscano, all of which have denominazione di origine controllata (DOC) status. There are myriad non-DOC pecorinos, most of which are aged and classified as grana (hard, granular and sharply flavored); however, the young, unaged Ricotta pecorino is soft, white and mild in flavor. Aged pecorinos range in color from off-white to pale yellow and have a sharp, pungent flavor. These hard, dry cheeses are good for grating and are used mainly in cooking. They can be used in any recipe that calls for parmesan cheese, especially if a sharper flavor is desired.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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