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Pecorino

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Pecorino is an hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means '' in . pecorino, n. OED Online. December 2013. Oxford University Press. Accessed 7 January 2014.


Overview
Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, is probably the best known outside Italy.

Most pecorino romano is produced on the island of , although its production zone also includes and the Tuscan provinces of and . authors wrote about this cheese and its production technique. Italian Pecorino and Ancient Roman

The other five mature PDO cheeses are the from Sardinia ( casu berbeghinu in Sardinian language); , whose production was already attested by Pliny the Elder in his Natural History; Pecorino Toscano Consortium for the Protection of Tuscan Pecorino (in Italian) pecorino siciliano (or picurinu sicilianu in Sicilian); pecorino di Filiano from ; and pecorino crotonese from the province of Crotone, in Calabria. Two other well-known pecorinos are pecorino di Amatrice (from the of , which was also the origin of amatriciana sauce), and the one that was produced in , the pecorino di Atri.

(2025). 9788860364494, Donzelli Editore. .
(2025). 9788836527274, Touring Editore. .

All come in a variety of styles depending on how long they have been . The more matured cheeses, referred to as stagionato (), are harder but still crumbly in texture and have decidedly buttery and nutty flavours. The other two types, semi-stagionato and fresco, have a softer texture and milder cream and milk tastes.


Tradition
A variant from southern Italy is pecorino pepato (), to which black peppercorns are added. Today many other additions are made, for example , , or tiny pieces of or black truffle.

In Sardinia, the larvae of the are intentionally introduced into pecorino sardo to produce . As it is illegal, it is primarily sold through the black market.


See also

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