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Pecorino cheese is an Italian hard cheese made from sheep's milk. It is characterized by its strong flavor and granular texture, and is one of the most traditional and ancient cheeses in Italy.
High fat content: due to its fat content, it has an intense and creamy flavor.
Source of proteins: being made with sheep's milk, it is rich in high-quality proteins.
Calcium and minerals: like many cheeses, it is a good source of calcium, phosphorus, and other essential minerals.
Low in lactose: due to its aging process, pecorino cheese has less lactose than other fresh cheeses.
There are several varieties, which vary according to the aging process and the region in Italy. Some of the most well-known are:
Pecorino Romano: is the most famous variety, known for its strong and salty flavor, and is mainly used grated in pasta dishes.
Pecorino Sardo: from the region of Sardinia, it has a milder flavor and can be found both aged and fresh.
Pecorino Tuscano: from the region of Tuscany, it has a smoother texture and less salty flavor.
Pecorino Siciliano: from Sicily, it is more aromatic and tends to be slightly spicy.
Pecorino cheese is originally from Italy, and the main producers are:
Italy: especially in the regions of Lazio, Sardinia, Tuscany, and Sicily.
France: produces similar cheeses made from sheep's milk, although they are not called pecorino.
Spain: although to a lesser extent, sheep's milk cheeses are produced that may be similar in flavor and texture.
Grated: commonly used as a condiment for pasta, risottos, or salads. Pecorino Romano, in particular, is very popular for this purpose.
In chunks: it can be cut into chunks and eaten as a snack, often accompanied by honey, nuts, or bread.
Fresh: in some varieties like fresh Pecorino Sardo, it can be consumed in slices or in salads.
Cooked: some varieties can be used in baked dishes, such as lasagna or pizzas.
