Pecorino cheese. History of origin and why its name makes me laugh

The word pecora (pecora) in Italian means sheep, and in Latin means livestock.

First of all, we note that pecorino in Italian it is more correct to call "kacho" (cacio), but not "formaggio" (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 "formagio" (from the Latin formaticus) appeared much later, in the Middle Ages, its source is called the Po Valley, explaining its origin by referring to the shape of the cheese head, similar to the shape of round bread.

From Tuscany and south pecorino, without a doubt, the most common: moderately moist, moderately spicy - the constant companion of beans and pasta. The inhabitants of the northern part of the country are accustomed to the varied appearance of this sheep's cheese, which ranges from a very hard mountain variety to a creamy lowland variety. This does not bother at all, but 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 of the sheep, their diet, but most of all - on the traditions of making cheese. It is worth noting that almost throughout Italy, the shepherds of sheep herds are from Sardinia, who nevertheless try to adopt the local style of making pecorino, avoiding "hardening" 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 Protected Designation of Origin (DOP) certificate, the status of which is confirmed by the laws of the European Union.

Pecorino Romano probably the most famous variety outside of Italy pecorino. Most famous Pecorino Romano in the United States, which has been the most important export market for this cheese since the 19th century.

The largest number 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 , a Tuscan relative Pecorino Sardo(which is also made exclusively by Sardinians who emigrated to South Tuscany with their herds in the 1950s), as well as Pecorino Siciliano (or in Sicilian Picurinu Sicilianu) from Sicily.

Also cheeses Pecorino divided according to exposure. The most mature, most aged cheese is called stagionato, which has a firm, but grainy-friable, oily texture and a nutty flavor. The other two types semi-stagionato" (half-aged) and " fresco" (young) have a softer texture and a creamy-milky flavor.

In the south, there is a tradition of adding black pepper or red chili pepper flakes to pecorinos. Nowadays, many other additives have begun to be used in the production of pecorino such as walnuts, arugula or pieces of white and black truffle.

In Sardinia, Pecorino Sardo larvae of cheese flies are specially introduced, thus producing a local delicacy called Casu Marzu, which is translated from Sardinian as "rotten cheese".

good aged Pecorino (stagionato) often completes a meal. It is usually served with pear and walnuts or drizzled with tart chestnut honey.

Pecorino often consumed after eating 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 characteristic of Rome and all of Lazio Pecorino is more preferred, for example, Pasta with "all" amatriciana sauce, pasta with cheese and pepper, and pasta "alla Gricia".

A young pecorino paired with tomatoes and basil is a great appetizer. The classic Tuscan dish is pecorino with green beans (Pecorino con i baccelli). For dessert, you can pecorino with fruits, wild berries, marmalade. Unexpected and delicious dessert pecorino with honey (Pecorino al miele). Pastries are 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.

hard varieties pecorino more often served after meals. Red wines are combined with such cheese: Chianti Classico, Barolo, Morellino di Scansano, and in special cases - Brunello di Montalcino.

Hard cheeses pecorino grated added to ribollite, different types of pasta (for example, cannelloni, cannelloni with lamb ragout), meat dishes (stuffed beef, pork rolls), pizza (for example, Apulian).

More about Pecorino Romano

Pecorino Romano (Pecorino Romano) - hard, salty italian cheese, made from sheep's milk (the Italian word Pecora translates as "sheep"), suitable mainly for grating.

Pecorino Romano- the most famous of all varieties pecorino and an important part of Roman cuisine. A head 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 a traditional cheese, the vast majority is made from pasteurized or thermally processed milk, which is allowed by Italian laws.

In production Pecorino Romano curd milk is heated to 45 ° C, and a day later it is freed from whey and pressed. After 90 days of ripening, the product becomes quite dry and salty. After that, the cheese heads are placed in chambers with low temperature and high humidity, where they reach the age of 10-12 months or even more. Sometimes they are covered with a film. matured Pecorino Romano It has a salty spicy taste, a whitish hue and a texture that makes it easy to grate the cheese.

Pecorino Romano for many centuries 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 on 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 on the island of Sardinia, especially in the commune of Gavoi.

Pecorino Romano was one of the main products in the diet of the 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 commonly used for sprinkling pasta dishes, like the famous Parmigiano Reggiano (Parmesan). Incomparably fragrant, pleasantly spicy and salty taste is very characteristic of Italian cuisine. Exactly Pecorino Romano, most preferred for some pasta dishes with delicious sauces that are of Roman origin, such as bucatini all "amatriciana.

The spiciness of the cheese depends on its ripening period, which varies from five months for cheeses that are served as an appetizer to twelve months for cheese that is grated. During this time, its characteristic taste and aroma develop.

Pecorino Romano salty, with a fruity flavor, over time the cheese becomes more and more spicy. The color of the cheese rind depends on the degree of its maturity, it can be covered with a protective shell 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 usually eaten as a snack or put 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 one-day tour of Roman Campania.

Pecorino Romano- cheese, which is used for traditional 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 (Pecorino Sardo) , also known as "the Sardinian flower", is a hard cheese from the Italian island of Sardinia.

Pecorino Sardo It is made from the milk of Sardinian sheep, grown in Sardinia, which are fed only with local herbs.

In 1991 Pecorino Sardo was awarded the status of DOP (Denominazione d "Origine Protteta), and in 1996 the European Union confirmed the protected designation of origin for this cheese.

Currently there are several different recipes pecorino sardo, but almost all of them have been changed and corrected by modern recommendations and, unfortunately, involve thermization of milk. Unlike previous varieties, this cheese is placed in a warm room immediately after being put into molds, and sent to the brine only the next day. The ripening period ranges from 8 to 12 months, but can be extended at the request of the producer. 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 over 3000 years. It is considered an exclusively home-made product, which allowed maintaining high quality and an unchanged recipe. Lamb or goat rennet is added to chilled milk (in the latter version, the cheese will be spicier), after which it is again heated to a steam temperature (35-38 ° C). The resulting clot is manually broken into tiny fractions and placed in 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 rounded and weighs from one and a half to four kilograms. The rind 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 somewhat 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, pesto sauce(to Ligurian Genoese pesto sauce traditionally used 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 old) and sweet cheese with a soft texture. Maturo(with a blue label) - well matured, firm in texture, salty in taste, sometimes spicy or smoked with meadow and pasture flavors (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 the production conditions. The color of the rind varies from dark yellow to dark brown. The sharpness of taste depends on the ripening period of the cheese. The most aged and firm forms are most commonly 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 actually located in Sardinia, and Sardinia is included in the PDO production zone Pecorino Romano.

Pecorino Sardo can be processed further into a specific cheese Casu Marzu, by introducing cheese fly larvae.

More about Pecorino Toscano

Pecorino Toscano (Pecorino Toscano) (tuscan pecorino) is a hard cheese made from sheep's milk, 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. The Tuscans claim that the herbs for which their land is famous give pecorino a special aroma that distinguishes it from other cheeses of this group. Therefore, cheese makers make sure that the sheep graze unhindered in the meadows.

A few years ago, even in Florence, it was difficult to find other cheeses, except for parmesan, mozzarella or gorgonzola. Today miniature heads pecorino toscano(1-3 kilograms) are produced by both farmers and small dairy plants. Such cheese ripens no longer than 6 months.

feature Tuscan pecorino can be called the acceleration of curdling of the milk mass with the help of wild artichoke rennet, although over time this method is increasingly losing its popularity. The milk mass heated to 42 ° C is laid out in forms and placed in a saline solution for 12 hours, less often they are simply rubbed with dry sea salt. After storage in a cool, damp room, the cheese heads may take on different colors depending on the substance with which the high humidity was maintained. 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 sharp.

Pliny the Elder, in his main encyclopedic work "Natural History", describes several stages of production Pecorino Toscano which he calls Lunense (Lunense), since the recipe for its production came from the Etruscan city Looney (Luni) probably this is the territory of the present Lunigiana, (Western Tuscany).

Pecorino Toscano made from cream and pasteurized sheep's milk on the farms of cheese producers. The cheese becomes ready for consumption after a ripening period that lasts only twenty days. But in order to Pecorino Toscano became hard and could be used for grating, it must be aged for at least four months.

Pecorino Toscano usually smaller than other species Pecorino and therefore matures faster. It is also sold at different maturation periods and with a variety of additives. tenero- young cheese, ripens 2 - 4 weeks, medium-ripened cheese has an age of 2 months, and for ripening old pecorino pasta dura 6 months required. Many hobbyists prefer six months Crosta Nera(Black Korochka) with the most pronounced taste of this cheese. The region also produces Pecorino senese- cheese, grated with tomato puree.

By tradition, production begins in March. This circumstance, as expected, was the reason to call the young Pecorino Toscano cheese Marzolino, which is found in the description of Tuscan cheeses written at the end of the seventeenth century Francesco Molinelli.

Marzolino - special kind tuscan pecorino, a 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 form 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 how the cheese was washed during its ripening period (as a rule, this is done with a mixture olive oil, ash and chopped tomatoes).

There is a wide field of application Pecorino Toscano, which depends on local traditions, as well as on the season. Subtle aroma of youth Pecorino Toscano can serve as an excellent addition to a salad, which is used as an aperitif. Depending on the aging and enhancing the aroma of the cheese, it can be consumed with honey or jam, as well as fresh vegetables and fruits (pears and figs are especially suitable). well aged Pecorino Toscano widely used throughout Italy as an alternative parmesan. Pecorino Toscano Pairs well with a wide range of dishes, especially pastas and soups.

More about Pecorino Siciliano

Pecorino Siciliano (Sicilian pecorino Picurinu sicilianu in Sicilian is a hard sheep's milk cheese produced on the Italian island of Sicily. Pecorino Siciliano 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 as well known outside of Italy.

Pecorino Siciliano was granted the Italian Protected Designation of Origin (PDO) 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 fog(ital. tuma), and salty - Primosal(ital. Primosale). If the cheese matures for more than two years, then it is given a name. canestrato(ital. 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(ital. 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. And to this day, this island makes a significant contribution to the production of sheep's milk throughout Italy.

The milk is fermented with lamb 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, rammed into molds and placed in boiling whey for several hours. The next day dry salting is done and the cheese is left to mature for 4-18 months (sometimes longer). The cheese head has a mass of 4 to 12 kg and has a wrinkled yellowish crust. White flesh becomes yellower with age. The cheese is dense, a few tiny holes are allowed 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 spicy 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 walnut leaves and cotton cloth is placed in the pit. Cheese ripens for 3 months.

Pecorino wine (Pecorino alle Vinacce) - after ripening for 7 - 8 months in the cellar, the cheese is transferred for 3 months to grape pomace in red wine barrels. The cheese acquires a purple rind and a spicy aroma.

Pecorino Dauno (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 pulese– due to the tradition of making molds for cheese heads from canna. The structure of such a "basket" leaves a characteristic rough pattern on the surface of the cheese.

Best canestrato pulese Made from raw whole merino milk, historical cattle from the pastures of the Apulian plains and the mountainous regions of Abruzzo and Molise. Of course, grazing conditions have changed drastically since then, to the point where shepherds and their flocks move from pasture to pasture on trucks. But still, the best time for making cheese is the period from December to May. The milk is heated to 45°C, broken into small pieces and tamped into reed containers, which are placed in hot whey. The cheese is then dry or brine-salted 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.

Today we will talk about the product that the legendary Roman army ate. It's a cheese called Pecorino Romano.

Pecorino Romano (Italian: Pecorino Romano) is a hard, salty Italian cheese that is ideal for grating. It is made from sheep's milk (the word "pecora", from which the name of the variety comes, is translated from Italian as "sheep"). Pecorino Romano was produced in the Latium region until 1884, when the local city council issued a ban on the production of cheese directly in Roman shops, most producers moved to the island of Sardinia. The cheese is made exclusively from the milk of sheep raised on the plains of Lazia and Sardinia. The bulk of the cheese is produced on the island, especially in Gavoi.

Pecorino Romano was the basis of the diet of the legionnaires of Ancient Rome. Today it is also made according to the original recipe. It is one of the oldest types of cheese in Italy.

Most often, Pecorino Romano is used to make pasta, just like the well-known Parmigiano Reggiano (Parmesan). The distinctive features of this cheese are aroma, pleasant sharpness, and saltiness makes it an excellent ingredient for pastas, which are added to sauces with a pronounced taste, such as amatriciana (Italian: bucatini all'amatriciana). The severity depends on the aging period, which ranges from 5 to 9 months.

Do not confuse Pecorino Romano with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from the island of Sardinia). Unlike Pecorino Romano, these cheeses (which aren't as salty, by the way) are usually eaten on their own or used in sandwiches.

Pecorino Romano cheese, whose production technology was first described by such Latin authors as Marcus Terence Varro and Pliny the Elder about 2,000 years ago, appeared in the vicinity of Rome. Pecorino Romano is especially loved in Central and Southern Italy.

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Pecorino! Even the name seems to contain a piece of Italy! This time it's not about cheese, but about a whole family of sheep's milk. The predecessor of his name was the word pecora, which means "sheep". As many as 8 varieties of Pecorino (Pecorino) are categorized. Of course, getting to know the whole large family is not an easy task. But to learn the details of the life of its brightest representative, Pecorino Romano, on the contrary, will be extremely interesting.

In Italy, there are a large number of varieties of pecorino. They are produced in 12 regions: Tuscany, Abruzzo, Emilia Romagna, Umbria, Marche, Lazio, Campania, Puglia , Basilicata, Sardinia (Sardegna), Calabria (Calabria), Sicily (Sicilia).

Despite the fact that only 8 varieties have a protected designation of origin, however, 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 breeding cows to even obtaining rennet, must take place in the production 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. The weight can vary from 25 to 30 kg. The consistency is dense with a small number of holes, the color is light yellow. The taste is salty, fragrant, spicy, slightly spicy.

Tuscany

Pecorino Toscano (Pecorino Toscano) - semi-hard cheese from the regions of Lazio,. Cylindrical heads with flat sides 15-22 cm in diameter, 7-11 cm high. 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 soft with a bright aroma.

Sardo

Pecorino Sardo (Pecorino Sardo) is the only cheese whose homeland is, which fell 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 sidewalls. Head weight from 1 to 2.3 kg. The crust is smooth, thin, pale straw. The cheese body is soft white. The taste is sweet, fragrant, has a slight sourness. Ripe cheese is aged for more than 2 months. Heads weighing from 1.7 to 4 kg are shaped like cylinders. The crust is smooth, the color of the mass is from straw to brown (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 sidewalls (diameter 15-30 cm, height 8-18 cm). Head weight 2.5-5 kg. Holding time - at least 180 days. The crust is from golden yellow to dark brown (depending on age), has shallow grooves from the basket in which the cheese ripens. The cheese mass is dense, from white to straw color, there are small, unevenly distributed holes. The taste is sweet, delicate, with more mature cheeses it becomes a little spicy.

Crotonese

Pecorino Crotonese is a hard, semi-cooked sheep's cheese, originally from the province of Crotone. It is also currently produced in the Calabrian provinces of Catanzaro and Cosenza. It is produced in three varieties: fresh (Fresco) with an exposure of 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. Consistency elastic with rare holes. The taste is intense, harmonious. The Stagionato has a hard, brown upper part. Straw colored body. The taste is intense, spicy. The shape of the heads of Crotonese is cylindrical with flat edges and weighs from 0.5 to 5 kg. The mass 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 raw sheep's milk cheese 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 (aged). Scamosciato (maturity 30-60 days) has a thin, wrinkled, straw-yellow rind. The cheese body is elastic with a small number of holes. The taste is sweet with a pronounced aroma of alpine 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 (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-hard, 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 cutting, 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 (Pecorino delle Balze Volterrane) is a relatively young member of the protected designation list (received the DOP category in February 2015) from the Tuscany region. For its manufacture, plant-based rennet is used, which gives the cheese notes of flowers and plants. Exposure lasts from 2 months. The shape of the heads is cylindrical with convex sidewalls (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 a small difference in cooking technology, but also by unique, dissimilar tastes. Each pecorino gets its characteristic aroma from several components: pasture forbs, climatic conditions of the territory and cooking traditions. But, nevertheless, the most common and deeply loved species is Pecorino Romano. About him we will lead our story.

Story

Few cheeses in the world can boast such an ancient history as pecorino romano. The first evidence of him is found in. It was mentioned by such famous authors as Pliny the Elder, Mark Terence Varro, Virgil. In his treatise "De re rustica" Lucius Junius Columella describes in detail the technology of processing sheep's milk.

Pecorino was an indispensable guest on the tables during celebrations in the imperial palace. And the ability for long-term storage and high nutritional value made it the staple food of the Roman soldiers. A piece of cheese weighing 27 g was served to legionnaires as an addition to bread and soup.

Despite the fact that the Lazio region (romano means "Roman") is the birthplace of pecorino romano, most of the 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 banned its production in the city. This forced the cheese suppliers to move the cheese factories to the island. In connection with the growing popularity of pecorino romano, there, in addition to large factories, many small private cooperatives have opened for its production. Later, the growers won a lawsuit against the prohibition of the Roman law, but most of them never returned there.

In 1951, after a conference in Stresa, pecorino romano was classified as a product with a controlled denomination of origin (). Only factories in Sardinia agreed to make cheese according to strict rules. Currently, there are only two large enterprises in the Lazio region that have preserved the ancient Roman traditions of production. One of them is the firm Brunelli (Brunelli), which occupies a leading position in the pecorino market.

In 1979, at the request of the producers of Sardinia and Lazio, the Pecorino Romano Cheese Protection Consortium 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 is it prepared 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 production areas is transported to cheese factories in refrigeration plants under careful control. Raw materials undergo heat treatment, but the temperature should not exceed 68 degrees, and the time should not exceed 15 seconds.

The scotta innesto starter, which is prepared daily, is poured into the vats of milk. 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 coagulate. When a dense curd clot appears, the cheesemaker breaks it into particles the size of a grain of wheat. It should be noted that the achievement of 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 not exceeding 48 degrees.

The resulting clot is placed in molds to drain the whey. For several days, the cheese matures in warm and humid rooms in order to stimulate the acidification of the cheese dough. Then it is cooled and labeled by embossing with the help of matrices: name, logo (stylized sheep's head), manufacturer's abbreviation and date of manufacture. The ambassador 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. Exposure lasts at least 5 months. After 8 months, pecorino romano can be sold grated.

US manufacturers produce "Romano cheese" (Romano cheese), but it should not be confused with the original pecorino romano. The product of the DOP category is released only within Italy.

What to replace and how to eat

Due to the relatively strong saltiness of pecorino, romano is often eaten as a component of a dish. This distinguishes it from the types of Toscano and Sardo, they are consumed on their own or as part of sandwiches.

Very often, Italian parmesan housewives replace pecorino romano in recipes, while reducing the amount of salt. It performs well in grated form in soups, salads, pastas. They are 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 flavor variation, you will get an indescribable pleasure by tasting 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 well 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 cheese on your own as part of a cheese plate, then you should get it out of the refrigerator at least 1 hour in advance. So he will show his taste qualities to the maximum.

We will give your piggy bank an unusual recipe from ordinary ingredients.

Semolina gnocchi recipe

- This is the Italian version of Russian dumplings. Everything you need for them is usually in the lockers of every hostess:

• 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.

Cooking:

In a suitable saucepan, heat the milk with salt and pepper. Once it boils, add semolina and stir vigorously to avoid lumps. Cook, stirring constantly, for 3-4 minutes until the porridge is normally cooked. 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 balls from warm dough. Put them on a baking sheet greased with vegetable oil. Put a few drops of oil on each gnocchi and press down the balls 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 can’t help but lose the flavor of the dish. As an alternative, Russian culinary specialists can choose:

• Analog ;
• Cheese from sheep's milk (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 useful 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;
• Fats 32 g;
• Carbohydrates 0.2 g;
• Cholesterol 93 mg;
• Calcium 1162 mg (75% DV);
• Sodium 1800 mg;
• Potassium 90 mg;
• Phosphorus 590 mg.

Studies of pecorino romano have shown a specific effect of conjugated linoleic acid, which is present in significant amounts 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 disease;
• 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 in the processes of blood clotting. Potassium, which is part of the cheese, normalizes the work of the heart.

Pecorino is rich in vitamins A and E, which have powerful antioxidant activity, 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 these substances, pecorino romano contains vitamin C and B vitamins, which are involved in the functioning of most body systems.

But, despite these useful 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 be especially careful when eating cheese. A daily serving in a healthy diet is 30-40 g.

Price for 1 kg in Russia and Italy

To say that pecorino romano on the shelves of Russian stores “you won’t find it in the afternoon with fire” means to say nothing. But, going to the vastness of the domestic Internet, you can find options with unconfirmed originality at a price of 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 beloved 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 usefulness are a reason to fork out for it at least once in a lifetime.

You can buy cheese in its native country at a price of 16 to 30 euros for 1 kg of Pecorino Romano DOP.

This is the end of the entertaining story about Pecorino. We hope that while scrolling through this page with one hand, you are already packing things in a suitcase for a trip to Italy with the other. Eat healthy, live honestly, travel without restrictions and remember: "There is no blessing in disguise, and pecorino without sheep!"

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Pecorino is the name of a group of Italian hard cheeses made from the word comes from the Italian "pecora", which means "sheep" (which in turn comes from the Latin pecus - "cattle").

Of the six main varieties of pecorino, all of which have confirmed their status of origin (PDO) under European Union law, "Pecorino Romano" is probably the best known outside of Italy. This product has been widely used in the international export market since the 19th century. It is produced on the largest scale on the island of Sardinia, although its production is also carried out in Lazio and in the Tuscan provinces of Grosseto and Siena. It is worth noting that even ancient Roman authors wrote about this cheese and its manufacturing technology.

The other five mature cheeses on the PDO list are:

• "Pecorino Sardo" - available in two forms. Soft ("Dolce") matures over a period of 20 days to 2 months, mature ("Maturo") - over this period.
• "Pecorino Toscano", the production of which was mentioned by Pliny the Elder in his Natural History. This is a soft cheese that is prepared for 20 days.
• The Sicilian Pecorino ("Siciliano") is available in large heads. This is a hard variety that takes about five months to mature.
• "Pecorino di Figliano".
• Pecorino Crotonesse.

What does pecorino cheese look like?

All varieties of the product may have a different degree of maturity. Older cheeses, called stagionato, are firmer in texture but have a crumbly texture and a distinct buttery flavor and nutty flavors. This product is aged for six months. The other two types, semi-aged and fresco, have a softer texture and a mild creamy or milky taste. Their maturation period does not exceed 20 days.

exotic species

In Southern Italy, this product is traditionally produced both in its pure natural form and with the addition of black or red chili peppers. This cheese is called "Pecorino Perato" (Pecorino Pepato, literally - "peppered pecorino"). Today, the production of this product allows other additions, such as walnuts or small pieces of black or In the Sardinia region, there is a completely unusual variety: cheese fly larvae are deliberately introduced into Pecorino Sardo to produce a local delicacy called Casu Marzu.

How is it eaten?

High-quality hard pecorino, the photo of which is presented in the article, is usually used as an independent product. It is served with pears and walnuts or drizzled with fresh chestnut honey. In addition, this cheese is often used as an ingredient in pasta dishes, sometimes it is eaten in most Italian regions (from Umbria to Sicily) instead of the more expensive parmesan.

Italian pecorino cheese, whose calorie content is about 419 kcal for every hundred grams of product, has many useful substances in its composition. So, the content of calcium and phosphorus in it is very high, vitamins of groups B, A and E are also present. It is believed that it is very useful for strengthening immunity and maintaining good health.

How to tell Pecorino from Parmesan

In fact, it is easy to confuse these two cheeses, which are similar in texture and smell. However, they are still different, so their traditional culinary use can be very different.

First of all, these cheeses are made from different types of milk. Parmesan is made from cow's milk, while pecorino is made from sheep's.

There are textural and flavor differences between the two varieties of the product. Each of them comes with its own structure and "maturity".

• Parmesan is a spicy seasoned cheese with a slightly peppery aftertaste. It is generally available commercially in different stages of maturity, which affects its firmness, but its texture usually remains hard and grainy.
• Pecorino cheese is a spicy, salty product with a rich "cheesy" flavor. As a rule, it is found on sale in a more mature and seasoned form. Pecorino is firmer and denser in texture than Parmesan. However, there is also a soft version. If you buy fresh, young Italian pecorino cheese, you will find that it is lighter in color and has a similar texture to brie. In addition, it tastes less harsh and salty.

How to use in cooking?

You can successfully take both pecorino and parmesan cheese for cooking various dishes. Both varieties are similar and therefore they can be used interchangeably if you prefer one of them for some reason. Serving both types of food on the table can also be a good solution. Both types of cheese are great for preparing different compound dishes, so you can safely experiment with substitutions. For example, classic Italian pasta can be cooked with any of them.

Pecorino- Cheese made from sheep's milk. It can be found in different regions of Italy, of which only five are DOP rated, i.e. protected by geographical name: pecorino romano, pecorino toscano, pecorino sardo, pecorino di Figliano, pecorino siciliano.
True, everything is confusing. So pecorino romano, i.e. "Roman" logically should be produced in Lazio, but no such luck! Pecorino Romano can be produced in Tuscany, Lazio and Sardinia, while Pecorino Toscano can be produced in Lazio and Tuscany.
The taste qualities of pecorino cheese are completely different depending on the production area.

Pecorino Romano

Pecorino Romano DOP category received 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 salting phase is quite long, it is carried out dry for about 180 days in a humid room. For cheeses intended for fresh consumption, exposure is 150-180 days. Grated pecorino is often sprinkled on pasta and added to first courses; aging for up to 8 months is used for such cheese.
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 the DOP category in 1996. Production area - Sardinia. It is produced in two types: unaged (dolce) and aged (maturo).
The differences between the two species are in taste and head size.
For coagulation, calf rennet is used, this phase lasts about 40 minutes. Salting can be dry, but more often in brine. The last phase is holding.
For unaged cheese, it is 20-60 days, for aged - at least 4 months.
Unaged pecorino sardo has a smooth and thin crust, it is almost white in color, tender and dense, with a mild flavor. The head of a young pecorin sardo weighs about 2 kg.
Aged pecorino sardo has a smooth but firm brown rind. The taste is rich and spicy. A head of aged pecorino reaches 4 kg. This cheese makes the perfect pair for a structured red wine.

pecorino siciliano

pecorino siciliano- one of the oldest cheeses in Sicily and, perhaps, the first cheese in Europe.
In Homer's poem (9th century BC), Odysseus tells Polifemo: "Roll up some of the milk and put it in wicker baskets."
Pliny the Elder in Natural History (23-79) classifies cheeses and writes that "cacho siciliano" (cacio siciliano) one of the best cheeses of that era. This is 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 starts in October and ends in June.
Lamb rennet is used for coagulation. After the mass is placed in special baskets.
During maturation, they are placed on wooden boards, and the cheese mass is constantly rotated in baskets to give a 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. On the palate, Pecorino Siciliano is fruity, savory 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 zone is the province of Potenza (Basilicata).
For cheese, milk is used only from certain breeds of sheep, the time from milking to production should not exceed 24 hours.
For coagulation, rennet of animal origin is used. Salting is allowed both dry and in brine. The maturation 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 crust of the cheese, where olive oil or wine vinegar is poured. Cheese aging lasts 8 months, i.e. the production of a head of cheese takes a whole year.
The head of Pecorino di Filiano can be of different shapes, its weight ranges from 2.5 to 5 kg.
The taste of young cheese is tender and sweetish, adult pecorino is spicy and spicy.

Pecorino Toscano

Pliny the Elder, in his monumental work Natural History, describes the process of making pecorino toscano cheese. At that time it was called "cacho marzolino" (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 is at least 4 months.
The weight of the head ranges from 750 g to 3.5 kg.

I would like to mention one more pecorino cheese, which does not have a DOP category, but is of great gastronomic interest.

In Tuscany they produce 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 kept the heads of cheese in barrels, shifting them with leaves and ashes. And they noticed that the taste of cheese improved from this.
Discipline attributes an exposure of at least 90 days.