Cheese - Pecorino Romano

DESCRIPTION

The pecorino family of cheese varies by each region of Italy that makes it, but Rome's version is by far the most popular.  One of the peninsula's oldest cheeses, it was a staple for Roman soldiers going to war thousands of years ago.  Salted and aged for about 5 months, this pecorino has a dry, crumbly texture which makes it a fabulous grating cheese (much like Parmesan Reggiano).  To learn more about Pecorino cheese click here!

ORIGIN

Italy

MILK TYPE

Sheep

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate - do no suggest for cheese plates
• Pairings - sprinkle some balsamic vinegar over shavings of pecorino on thin slices of bread and sliced pears or grate over pasta dishes (or shred over others).

SUBSTITUTES

Pecorino Gran Cru, Parmesan Reggiano or Manchego

INGREDIENTS

Pasteurized sheep milk, cheese culture, salt, enzyme, rennet