Pecorino
Varieties
Pecorino Romano table cheeses, known for their mild flavor, include fresh unripened (unaged) Pecorino, called fresco, the slightly aged cheese called semifresco, and Pecorino dolce. Hard cheeses and grating cheeses, such as the aged Pecorino Romano, are, like many European wines, a regulated product and major export; only those produced in specific regions may bear this name. Today, the majority of this cheese is made in Sardinia, through an ancient, labor-intensive process.
Romano is also produced in the United States, Canada, and other countries, to be used as a grating cheese, and is made from the milk of cows, sheep, or goats.
Preparation, Uses, & Tips
As a grating cheese, Pecorino can be served simply, perhaps dressed with a fine olive oil, and with the possible addition of a few drops of lemon juice or aged balsamic vinegar, which tends to have a sweet flavor that harmonizes well with the cheese. A robust Sicilian dish made with fresh grilled sardines features a Pecorino and fresh-garlic filling.
Storing
Wrap this cheese in heavy paper and store it in the bottom of the refrigerator. Unaged, the cheese will keep for two to four weeks. Well aged, it will keep indefinitely.
Nutrition Highlights
Pecorino Romano cheese, 1 Tbsp (grated)
- Calories: 23
- Protein: 2.1g
- Carbohydrate: 0.19g
- Total Fat: 1.5g
- Fiber: 0.0g
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