Pecorino cheese

The pecorino is a cheese healthy, according to studies, it is the oldest in Italy and helps prevent cardiovascular disease.


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  • 1 Etymology
  • 2 Features
  • 3 Elaboration
  • 4 Maturation
  • 5 Culinary uses
  • 6 Pairing
  • 7 Sources


The Italian word «pecorino» comes from pécora (‘ sheep ‘) is one of the oldest cheeses in the world, since there are mentions to this type of cheese in the culture of Ancient Rome , for which it is attributed a superior antiquity at 2400 years, a time when flocks of sheep were the main livelihood of Roman families.


  • Weight: 2 to 8 kg;
  • Cylindrical
  • It is made with fresh whole milk (that is, fat) from sheep.
  • Bark: white, smooth, hard, fluted, passed by oil or tallow.
  • Color: uneven, golden yellow; holes, compact pasta, white or slightly straw colored, and very unusual flavor.
  • Pasta: cooked, pressed, white and compact.
  • Aroma: the «pecorino di filiano» variety(especially the most mature product) has hints of hazelnut, grass, hay and butter.
  • Taste: slightly spicy.


Raw goat’s milk is warmed until it reaches 35 to 40  ° C. Lamb rennet in paste or child (which is usually obtained directly from the farm) is added. Allow to clot (in 30 to 40 minutes). The curd must be broken with a stick or directly with the hands, until they are lumps the size of a grain of rice. Let it rest for a few minutes. Press the dough by hand until it is compact. It is removed from the container and arranged by hand in baskets. The forms are blanched in hot serum for more than half an hour – it is almost in the form of a kitchen. Let it rest for 3 to 4 days. Salting is carried out by bathing in brine in a wooden tub for 2 to 4 days.


It matures in 15 to 20 days in a cool place.

Generates a return of 18%

It can be preserved for up to a year in a cool and ventilated place, with a constant temperature.

Culinary uses

In the kitchen it is a valuable ally of meat sauces, or as an ingredient in a baked lamb dish.


It combines very well with red wines, such as the Agliánico del Vulture.


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