Pecorino is hard, salty Italian cheese, made out from sheep milk suitable primary for grating. It is a term that used to define Italian cheese 100% made from sheep milk. Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy but it is saltier and less complex in flavor. A hearty, full flavored, pasteurized sheep’s milk cheese Pecorino Romano still produced in the countryside of Rome. Pecorino Romano cheese is one of the world’s oldest cheeses variety with roots which is going back to the region surrounding Rome. It is originally made with the sheep milk but with the with the higher preservation it makes with cow’s milk. We suggest you to make a food tour with also this cheese in Cagliari! Let’s see more!
When we made with sheep’s milk, Pecorino cheese has a rich white color with slightly flaky texture and a tangy, salty flavor. When we use cow’s milk, the color will be creamy yellow. The Pecorino Romano cheese is an excellent grating cheese and also works great with ingredients because it doesn’t melt into strings when it’s cooked. It is a good source of potassium, magnesium and an excellent source of calcium. It is also containing 31% fat, which is a good significant for those people who are on diets often use it to flavor their foods because a little goes a long way.
Cheese food tour with pecorino roman cheese in Cagliari:
Pecorino roman cheese is perfectly balanced with aromatic flavor, flaky texture with nutritional and energy values. Good for grating on pasta, salads and for using in risotto dishes. Its’s strong flavor and saltiness of Romano make it best suited for cooking and it is often the salt in Italian style dishes. Pecorino Romano is at its best when used as a grating cheese in soups, salads, pastas or on vegetables or fruits, such as pears. It has a bold, pungent flavor and is a cheese to be eaten, not just grated. Pair it with a glass of big, bold Italian red wine or a light beer.