Romano cheese. Italian cheese Pecorino Romano (Trentin). Beneficial properties of Pecorino sheep cheese
Pecorino is an Italian hard cheese made from sheep's milk. Why does it cheer me up every time I say its name? Because a picture of a cartoon sheep immediately appears in my head, because in Italian “sheep” is “pecora”.
So, we quickly figured out half the title of the article. Now let's move on to the official part.
Like all Italian staples, Pecorino is protected by a Protected Designation of Origin (DOP) certificate. That is, these types of cheese can only be produced in a clearly designated area. And if you buy Pecorino, which is made in Poland, then know that it is a fake, but not an original product. Therefore, taste qualities may differ significantly.
However, the taste of Pecorino cheese may differ depending on the region of origin. After all, each part of Italy has its own characteristics of livestock farming, different conditions for keeping animals and producers’ ideas about the final product.
The Pecorino family usually includes four types of cheese - Pecorino Romano, Pecorino Sardo, Pecorino Toscano, Pecorino Siciliano.
- Pecorino Romano – produced on the island of Sardinia, the region of Lazio (the center of which is Rome) and in the province of Grosseto (Tuscany). It is generally accepted that Pecorino cheese began to be produced on the outskirts of Rome back in the days of the legionnaires and, accordingly, was part of their daily diet. We find the first mentions of this type of cheese in the works of Hippocrates and Pliny the Elder. It is noteworthy that in Sardinia pecorino began to be produced only at the end of the 19th century. Also at this time, Italian cheesemakers began to introduce pecorino to the American market, where it took one of the leading positions.
Pecorino Romano requires at least five months and the loving hands of a cheesemaker to mature. Indeed, even in our time it is necessary to manually add the starter, the enzyme from lamb rennet, and then the salt. By the way, lambs must be raised only in the cheese production area. That is, lambs delivered, for example, from the North of Italy cannot participate in the process.
After the starter and salt have been added, cylinders are formed from the cheese mass, which in turn are placed in molds and sent to ripen. One such Pecorino circle can weigh from 20 to 45 kilograms. The ripening period does not exceed 12 months.
The color of this type of cheese is white with a slight creamy tint. The cheese tastes salty, especially if you are used to lightly salted foods. Therefore, we can immediately say that Pecorino cannot please everyone equally. I also advise you to be aware of the high salt content if you use pecorino in any dish. Be careful not to add salt! Otherwise, your guests will joke about your state of love all evening. It is best to combine Pecorino Romano with crackers, nuts, unsweetened fruits and dry wines.
2. Pecorino Sardo - sheep cheese, which, as the name suggests, is produced on the island of Sardinia. It is noteworthy that the history of cheese making on this island begins only at the end of the 18th century.
The ripening period for Pecorino Sardo can range from a month to a year. Accordingly, the longer the aging, the harder and denser the cheese becomes, and its final price also increases. Depending on the ripening period of cheese, two subtypes are distinguished - Dolce and Maturo. Dolce, sweet, is aged for 20-60 days. Maturo, mature, 4 to 12 months. The second type of Pecorino Sardo is usually exported.
By the way, it is customary to add Pecorino Sardo and Parmigiano Reggiano cheese to Ligurian pesto alla genovese.
In the future, Pecorino Sardo can serve as the basis for the infamous cheese with the larvae of the cheese fly Casu Marzu.
3. Pecorino Toscano is the third cheese of the Pecorino family in our review, produced in one of the most famous regions of Italy, as well as partly in Lazio and Umbria.
Tuscan pecorino is divided depending on the ripening period into fresh (fresco) and mature (stagionato). The first variety ripens for at least 20 days, and the second for at least 4-6 months.
Pecorino Toscano is kept in small round molds, pre-greased with olive oil. Mature cheese has a pronounced piquant taste.
Each head of Pecorino Toscano weighs from one to 3.5 kg, dimensions reach 15-22 cm in diameter, 7-11 cm in height.
If you want something more refined and refined, then you should pay attention to such a subspecies of Tuscan pecorino as Pecorino al Tartufo . As you may have guessed from the name, this cheese contains white and black truffles.
Also, do not forget about such a subspecies as Pecorino Senese . This cheese is grated with tomato puree and has a characteristic color.
Separately, I would like to mention the Pecorino Toscano subspecies, which is not included in the DOP category. This is famous Pecorino di Pienza , named after the city of the same name. This cheese is usually aged in oak barrels. History says that previously shepherds stored cheese in barrels, layering it with leaves and ash. Thereby allegedly improving the taste of Pecorino. In our time, such cheese is aged for at least 90 days.
All these cheeses can be used young in the preparation of everyday dishes. But most often, locals use mature Pecorino Toscano as an analogue of expensive Parmesan.
4. Pecorino Siciliano - the fourth and last in the pecorino family, produced in Sicily using ancient technology.
Like many centuries ago, the production process begins in October and ends only in June. After adding rennet, the cheese mass is placed in wicker baskets, which in turn are placed on wooden boards.
As Pecorino Siciliano matures, the cheese mass is constantly rotated in baskets, thereby forming the typical round shape. The cheese is then salted and aged for another 4 months.
A head of finished Pecorino Siciliano cheese weighs 4-12 kg. The cheese is easily recognizable by the wrinkled yellow edge of the head.
Attention! There are subspecies of Pecorino Siciliano that are not included in the DOP category. Namely, unaged (tuma, primo sale) and semi-aged (secondo sale).
You can't go wrong adding grated Pecorino Siciliano to first courses or using it as an accompaniment to the win-win combination of freshly baked bread and extra virgin olive oil.
For all types of Pecorino, there is an unspoken rule for pairing with wines - choose red wines (less often white) produced locally.
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Pecorino cheese is one of the types of cheeses in Italy. It is made from sheep's milk, which is reflected in its name: translated from Italian pecora means "sheep".
Pecorino cheese has a grainy texture. In different regions of Italy, four varieties of this cheese are produced - Toscano, Romano, Sardo and Siciliano. They differ in taste, aroma and consumer characteristics.
The birthplace of Pecorino Toscano cheese is the city of Sena in Tuscany. It refers to varieties of soft or uncooked pressed cheese (calorizer). One of the subspecies is a variety of aged Toscano Staggionato cheese. Its ripening period is 6 months. The ripening technology is that this cheese is sprinkled with ash. This type of cheese leaves a nutty-buttery aftertaste.
Pecorino Toscano semi-staggionato and Fresco cheeses have a shorter ripening period - no more than 20 days. Their taste is close to creamier and sour cream cheeses.
Pecorino Romano cheese is produced in Sardinia, Lazio and Grosseto. This type of cheese is boiled and pressed. Its ripening period is about 5 months.
Another type of Pecorino cheese is Sardo. Sardinia can also be called its homeland. It comes in two types - soft sardo dolce and mature sardo maturo. Soft cheese ripens within 20-60 days, mature cheese is ready for consumption after 2 months.
Pecorino Siciliano cheese is produced in Sicily. It matures over a period of about 4 months. The cheese head has the shape of a cylinder, the height of which is 10-18 centimeters, and the weight is 4-12 kilograms.
Manufacturers sometimes add to various types of Pecorino cheese.
Calorie content of Pecorino cheese
The calorie content of Pecorino cheese is 419 kcal per 100 grams of product.
Composition and beneficial properties of Pecorino cheese
Pecorino cheese contains vitamins A, E, C, PP, group B, as well as calcium and phosphorus.
Eating Pecorina cheese helps strengthen bones and improve vision, prevent tooth decay (calorizator). This product is also good for the immune and nervous system.
What is Pecorino cheese served with?
Pecorino cheese is served with fruit, homemade bread,...
Sheep's milk cheese ( Caprino Romano - from goat's milk, Vaccihino Romano - from cow's milk). The cheese is cylindrical in shape; cheese diameter 20 cm, height 30 cm, weight 5.5-22 kg.
Crust Smooth, straw-colored, may be coated with oil or yellow clay paste.
Cheese dough White to straw color.
Structure Dense, rough, usually without eyes.
Taste and aroma Spicy, depending on the type of milk.
Milk Raw sheep's milk with a fat content of 6.8% or higher.
Heat treatment Typically, long-term low-temperature pasteurization is carried out (60-65 °C for 30 minutes), as well as short-term high-temperature pasteurization (72 °C for 15-20 s). Cool the milk to 38-40 °C.
Leaven Several crops are used, but mostly they add Lactobacillus helveticus And Streptococcus thermophilus with an acidity of 0.9% lactic acid. Depending on the milk, 0.25-1.5% of the starter is added.
Abomasum Typically, paste-like lamb rennet is used in the amount of 30 g per 100 liters of milk. The high coagulation temperature (38-40 °C) helps to obtain a dense clot in 16-20 minutes.
Cutting the clot The curd is cut into particles the size of a walnut (10-12 mm). Knead to prevent particles from settling and ensure smooth cutting. Leave to separate the whey, then put in the grain (the size of a grain of wheat).
Second heating Heat to 45-48 °C for 12-16 minutes. Knead the grain for a further 15-20 minutes.
Serum removal At 0.22% lactic acid, the cheese grain is left to settle to the bottom of the bath, after which the whey is removed.
Molding Spread the cheese mass into wooden molds lined with serpyanka and leave to dry. The cheese mass is pierced with a long metal pointed instrument and kept in the mold for compaction for about 15 minutes.
Drying Leave the cheese to dry, then turn it over to press.
Pressing Lightly press during the day using a spring or hydraulic press.
Salting Remove the serpyanka and wash the cheese with brine. Then the cheese is rolled in finely ground salt and returned to its shape. Pressing temperature 12-14 °C. Remove the cheese from the mold. Within 2 days, re-salting is carried out with dry salt at a temperature of 12-14 ° C and a relative humidity of 90-95%.
Storage During storage, the cheese is rubbed with salt several times. The crust is kept clean by washing it with 10% brine; in the cheese storage the temperature is maintained at 15-18 °C with a relative humidity of 75-80%. The cheese matures for about 8 months. It contains a lot of salt (5-7%), added to taste. To sell, the cheese rind is treated with butter and painted chestnut brown or coated with a yellow clay paste.
Vices Damage to cheese by mites should be prevented. If the whey is not completely removed from the curd, a bitter taste and discolored curd may form. In the early and late stages of ripening, swelling and the formation of gas cavities are possible. If the cheese is not hard enough, cracks may appear on the rind. If the crust is not clean enough, reddish areas and mold growth may appear on it.
Pecorino cheese belongs to a large family of Italian cheeses that are made.
As a rule, it is characterized by a rather granular structure, which becomes even more noticeable with ripening time. The name of this cheese translates as sheep (from the Italian pecora), and its origin dates back to ancient Roman times.
Pecorino cheese is produced in various regions of Italy, which explains the presence of regional varieties of this cheese. Among them, four main ones stand out - Pecorino Toscano, Romano, Sardo and Siciliano cheese.
Pecorino romano (Romano)- cheese comes from the Lazio region, has a granular structure with small eyes, light yellow color, piquant taste. Ripening period is 5 - 8 months. A similar cheese made outside the Lazio region is called Pecorino tipo romano.
Pecorino sardo (Sardo)- the cheese is made in Sardinia. Available in two types: dolce (with green label) - young cheese with a soft structure; maturo (blue label) - more seasoned, has a firm structure, salty taste, sometimes smoked.
Pecorino siciliano (Siciliano)- cheese comes from Sicily. Young unsalted cheese with a mild taste is called tuma. The salty cheese is called primo sale. Pecorino after two years of ripening is called canestrato (due to the characteristic imprint of the wicker basket where the cheese was stored). An even more mature cheese is called tumazzu (it is made with the addition of saffron or black peppercorns).
Pecorino toscano (Tuscany)- cheese is made in the heart of the Tuscany region - in Chianti. Young cheese (tenero) takes 2 to 4 weeks to mature, medium-ripe cheese takes 2 months to mature, and old pecorino (pasta dura) takes 6 months to ripen.
Tuscans claim that the herbs for which their land is famous give Pecorino a special aroma that distinguishes it from other cheeses in this group. Therefore, cheesemakers ensure that the sheep graze unhindered in the meadows. Pecorino is produced from December to August.
A special type of Tuscan pecorino is marzolino - a small egg-shaped cheese made from March milk.
The region also produces Pecorino senese- cheese grated with tomato puree.
Pecorino tartufato (truffle)- cheese with ground black and white truffles. The ripening period of cheese is 2 - 3 months.
Pecorino in fossa (in the pit)- for cheese, dig a hole in the ground, put straw on the bottom and set it on fire. Cheese wrapped in nut leaves and cotton cloth is placed in the pit. The cheese matures for 3 months.
Pecorino alle Vinacce (wine)- after ripening for 7 - 8 months in the basement, the cheese is transferred to grape pomace in red wine barrels for 3 months. The cheese acquires a purple crust and a spicy aroma.
Pecorino di Castel del Monte (from Castel del Monte)- cheese from the regions of Abruzzo and Molise. Ripening period from 40 days to 2 years. Pecorino is covered with a dark nut shell, has a piquant taste and intense aroma.
Calorie content of Pecorino cheese is 419 kcal.
Energy value of Pecorino cheese (ratio of proteins, fats, carbohydrates):
Proteins: 25.5 g (~102 kcal)
Fat: 33 g (~297 kcal)
Carbohydrates: 0 g (~0 kcal)
Energy ratio (b|w|y): 24%|71%|0%
The benefits of Pecorino cheese are determined by the presence of a large number of essential amino acids, vitamins and minerals.
This product contains vitamin A, which is useful for visual acuity, as well as vitamin E, necessary for beauty.
Pecorino cheese contains B vitamins, which have a beneficial effect on the nervous system, which in turn helps get rid of insomnia and stress.
This product contains ascorbic acid, which strengthens the immune system and helps the body resist the effects of viruses.
Pecorino cheese contains calcium, which, together with phosphorus, is involved in the regeneration of bone tissue. In addition, this product improves the condition of teeth, nails and hair. It is recommended to include Pecorino cheese in your diet for people who engage in sports or mental work.
Where is Pecorino cheese used?
Pecorino cheese is an excellent stand-alone snack, ideally served with grapes and walnuts. You can also serve this product with homemade bread with honey.
Shredded Pecorino cheese is used as an additive to pasta, pizza, and casseroles. This product goes well with wines.
In addition, Pecorino cheese can be used to prepare sauces that are suitable for both vegetable and meat dishes.
What can you substitute for Pecorino cheese in a recipe?
It often happens that you decide to cook some dish, but you can’t find Pecorino cheese in the store. The question arises: “How can I replace Pecorino cheese in a recipe?”
Since Pecorino is a hard cheese, it can be replaced with cheese or Grano Padano.
It should be borne in mind that Pecorino cheese has a pronounced taste, therefore, the amount of any other cheese that you use instead should be increased by 2-3 times.
Pecorino is the name of a group of Italian hard cheeses made from the word "pecora", meaning "sheep" (which in turn comes from the Latin pecus - "cattle").
Of the six main varieties of Pecorino, each of which has certified its status of origin (PDO) under European Union law, Pecorino Romano is probably the best known outside Italy. This product has been widely distributed in the international export market since the 19th century. It is produced on the largest scale on the island of Sardinia, although it is also produced in Lazio and in the Tuscan provinces of Grosseto and Siena. It is worth noting that even ancient Roman authors wrote about this cheese and its production technology.
The remaining five mature cheeses included in the PDO list are:
- "Pecorino Sardo" is available in two types. Soft (“Dolce”) matures in a period of 20 days to 2 months, mature (“Maturo”) - over this period.
- "Pecorino Toscano", the production of which was mentioned by Pliny the Elder in his "Natural History". This is a soft cheese that takes 20 days to prepare.
- Sicilian pecorino ("Siciliano") is available in large heads. This is a hard variety that takes about five months to ripen.
- "Pecorino di Figliano"
- "Pecorino Crotonesse"
What does pecorino cheese look like?
All varieties of the product may have varying degrees of maturity. More aged cheeses, called stagionato, are firmer in consistency, but they still have a crumbly texture and distinct buttery flavors and nutty aromas. This product is aged for six months. The other two types—semi-aged and fresco—have a softer texture and a mild, creamy or milky flavor. Their ripening period does not exceed 20 days.
Exotic species
In Southern Italy, this product is traditionally produced both in its pure natural form and with the addition of black or red chili pepper. This cheese is called "Pecorino Pepato" (literally - "pepper pecorino"). Today, the production of this product allows other additions, such as walnuts or small pieces of black or In the Sardinia region, there is a very unusual variety: cheese fly larvae are deliberately introduced into Pecorino Sardo to produce a local delicacy called Casu Marzu.
How is it eaten?
High-quality solid pecorino, photos of which are presented in the article, is usually consumed as an independent product. It is served with pear and walnuts or drizzled with fresh chestnut honey. In addition, this cheese is often used as an ingredient in pasta dishes, and is sometimes eaten in most Italian regions (from Umbria all the way to Sicily) instead of the more expensive Parmesan.
Italian pecorino cheese, whose calorie content is about 419 kcal for every hundred grams of product, has many useful substances in its composition. Thus, the content of calcium and phosphorus in it is very high, and vitamins B, A and E are also present. It is believed that it is very useful for strengthening the immune system and maintaining good health.
How to distinguish pecorino from parmesan
In fact, it is easy to confuse these two cheeses, which are similar in consistency and smell. However, they are still different, so their traditional culinary uses may vary greatly.
These cheeses are primarily made from different varieties of milk. Parmesan is made from cow's milk, and pecorino is made from sheep's milk.
There are textural and flavor differences between the two varieties. Each of them comes with its own structure and maturity.
- Parmesan is a spicy, seasoned cheese with a slightly peppery aftertaste. It is generally available commercially at different stages of ripeness, which influence its firmness, but its texture generally remains hard and grainy.
- Pecorino cheese is a tangy, salty product with a rich, "cheesy" flavor. As a rule, it is found on sale in a more mature and seasoned form. Pecorino is firmer and denser in texture than Parmesan. However, there is also a soft variety. If you buy fresh, young Italian Pecorino cheese, you will find that it is lighter in color and has a texture similar to Brie. In addition, it tastes less harsh and salty.
How to use in cooking?
You can successfully use both Pecorino and Parmesan cheese for preparing various dishes. Both varieties are similar and therefore can be used interchangeably if you prefer one over the other for some reason. Serving both types of product on the table may also be a good solution. Both types of cheese are great for preparing different component dishes, so you can safely experiment with substitutions. For example, classic Italian pasta can be prepared with any of them.
