Pecorino Cheese

In Italy, cheese that is made from sheep’s milk and then aged is known as pecorino. Pecorino cheeses originate from the islands of Sardinia and Sicily. These cheeses are mild-tasting when they are young and develop a sharp flavor and a hard, granular texture as they age. Pecorino cheeses range in color from white to pale yellow. Used most commonly as a grating cheese, it also makes a good table cheese. Wrap pecorino cheeses in heavy paper and store in the bottom of the refrigerator. Unaged pecorino will keep two to four weeks, and aged pecorino will last indefinitely. Pecorino Romano is saltier and firmer than other pecorino cheeses. It is made in a large cylinder shape and has a hard yellow rind with a whitish- yellow interior. It is often used interchangeably in recipes that call for Parmesan cheese. The term Romano doesn’t refer to the location of this cheese’s production, but rather to the Romans, who began making it 2 000 years ago. In Italy, there is a Consortium of Pecorino Romano Cheese that regulates its production with a rigorous set of quality standards.