Pecorino

Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian.

Overview

Of the six main varieties of pecorino, all of which have protected designation of origin status under European Union law, pecorino romano is probably the best known outside Italy.
Most pecorino romano is produced on the island of Sardinia, although its production zone also includes Lazio and the Tuscan provinces of Grosseto and Siena. Ancient Roman authors wrote about this cheese and its production technique.
The other five mature PDO cheeses are the pecorino sardo from Sardinia ; pecorino toscano, whose production was already attested by Pliny the Elder in his Natural History; pecorino siciliano ; pecorino di Filiano from Basilicata; and pecorino crotonese from the province of Crotone, in Calabria. Two other well-known pecorinos are pecorino di Amatrice and the one that was produced in Abruzzo, the pecorino di Atri, Abruzzo.
All come in a variety of styles depending on how long they have been aged. The more matured cheeses, referred to as stagionato, are harder but still crumbly in texture and have decidedly buttery and nutty flavours. The other two types, semi-stagionato and fresco, have a softer texture and milder cream and milk tastes.

Tradition

A variant from southern Italy is pecorino pepato, to which black peppercorns are added. Today many other additions are made, for example walnuts, rocket or tiny pieces of white or black truffle.
In Sardinia, the larvae of the cheese fly are intentionally introduced into pecorino sardo to produce casu martzu. As it is illegal, it is primarily sold through the black market.