What Defines Pecorino Cheese
Pecorino is made from sheep’s milk, which contains higher butterfat and protein than cow’s milk, giving the curd a denser structure from the start. Once pressed and salted, the wheels mature into a firm interior that shifts from smooth and sliceable when young to compact and granular as moisture decreases over time.
That evolution changes how the cheese behaves. Younger Pecorino bends slightly under a knife and slices cleanly for a board, while aged wheels fracture into shards and grate into dry, fine particles that disperse evenly into hot pasta or beans.
Understanding the Regional Styles
Pecorino Romano is the most widely known, produced under PDO regulations in specific Italian regions and aged for a minimum period that develops firmness and assertive salinity. Its paste is pale and tight, breaking cleanly and dissolving quickly once grated into starchy cooking water.
Pecorino Toscano, especially in its younger form, carries a smoother, slightly elastic texture and a more rounded finish. With additional aging, it firms and becomes suitable for grating while maintaining a less aggressive salt profile.
Pecorino Sardo often ages longer, developing a compact body with subtle nuttiness. When shaved thin, it softens gradually over warm vegetables, and when grated, it integrates without turning pasty.
How We Select Our Pecorino
Proper Pecorino shows even texture throughout the paste, without excessive dryness at the center or sharp salt pockets at the rind. We focus on wheels that reveal steady maturation, where salt has integrated into the body rather than sitting on the surface.
Aging discipline matters here. Sheep’s milk fat crystallizes differently than cow’s milk, and in well-matured examples you will notice fine, subtle crunch throughout the interior. That texture signals time and controlled storage, not simple dehydration.
How Pecorino Performs in Cooking
Pecorino melts quickly because of its fat content, yet it tightens if overheated, which is why it is best added off the flame or emulsified with pasta water. In dishes like cacio e pepe or amatriciana, finely grated Pecorino Romano dissolves into a smooth coating rather than clumping.
In soups of lentils or chickpeas, a small handful grated at the end thickens the broth slightly while adding salt and depth. Shaved over roasted fennel, squash, or bitter greens, it softens at the edges and browns lightly without pooling.
On a Cheese Board
Younger Pecorino slices cleanly and holds its shape on a cheese board, offering firm texture without excessive crumble. More mature wedges are better broken into irregular pieces so the granular interior is visible.
Served alongside cured meats or olives and antipasti, it provides contrast through salt and density rather than softness. The structure encourages smaller bites and steady pacing across the board.
Entertaining and Gifting
A well-aged Pecorino travels well due to its lower moisture and firm body, making it practical for gifting and curated Italian assortments. Because it can be grated, shaved, or broken into pieces, it adapts easily to both everyday cooking and formal entertaining.
Pecorino Cheese: Frequently Asked Questions