Pecorino cheese, exponent of the Italian gastronomic tradition.
With a persistent aroma and flavor, pecorino cheese originates in Sardinia, in the south of Italy, from where it derives its name: pecoraes – sheep in Italian. Characterized by its thick crust, this cheese is made with cooked or raw sheep’s milk. Its flavor is described as spicy and salty, with an aroma of hay and straw.
In Italy there’s a great variety of pecorinos, depending on the region and the sheep bred; but in general, three famous kinds of cheese with the Protected Designation of Origin can be found: Pecorino Sardo, Pecorino Romano and Fiore.
Pecorino Sardo. It is obtained from whole milk, in two versions: sweet and ripe. The first has a healing period of 20 to 60 days, while the mature is cured for 5 or 6 months. The sweet is white and soft with a slightly acidic flavor. The ripe has a white or yellowish color with an intense flavor and aroma.
Pecorino Romano. It is made with warm whole milk and rennet of lamb. Once dry salted and cured for 8 months, it´s cured with a strong flavor and sandy consistency. If presented fresh, its flavor and consistency change, sweet, aromatic and soft.
Fiore. Raw fresh hard cheese, produced with whole milk from a single milking, without any treatment.
In Cenacolo, dedicated to offering you the best Italian gastronomic experience, we bring from Italy Pecorino cheese. We give the final touches to different dishes of our menu such as the Meat Carpaccio with Tuscan Pecorino and Black Truffle, the Four Cheese Gnocchi and the Gorgonzola Ravioli; so you can absorb the smell and flavor so characteristic of this cheese. Visit us and order one of these dishes. You won’t regret it!