Pecorino

In
200g: AUD $12.00

Description

Semi hard texture great for shaving over your favourite pasta or salad. Aged for about 12mths with a sharp citrus finish.

  • 98% of lactose intolerant people can have sheep cheese
  • No Cholesterol
  • Twice the calcium of cows milk
  • Mono-unsaturated Fat

 

Details

pecornio


Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk. The word derives from pecora meaning ‘sheep’. Pecorino comes in a variety of styles depending on how long they have beenaged. The more matured cheeses, referred to as stagionato (“seasoned” or “aged” ), areharder but still crumbly in texture and have a decisive buttery and nuttyflavours. The other two types “semi-stagionato” and “fresco” have softertexture and milder cream and milk tastes.

In the South it is traditional to add blackpeppercorns or red chilli flakes to Pecorino. Today many other additions aremade, for example walnuts or rucola or tiny pieces of white or black truffle.In Sardinia,the larvae of the “cheese fly” are intentionally introduced into Pecorino Sardo to produce a local delicacycalled Casu Marzu. But don’t worry we don’t do this with our Pecorino! 

Uses:

A good Pecorino is oftenthe finish of a meal, served with pears and walnuts or drizzled with strongchestnut honey. Pecorino is also often used to finish pasta dishes, and used tobe the natural choice for most Italian regions from Umbria down to Sicily,rather than the more expensive Parmigiano-Reggiano. It is still preferredtoday for the pasta dishes of Rome and Lazio, for example Pasta Cacio e Pepe,and Pasta alla Gricia.

 

Price: $12.00
4.6
Average: 4.6 (5 votes)