Pecorino

Pecorino

By
From
Modern Italian Food
Photographer
Earl Carter

The most concentrated and driest forms of cheese are the hard cooked ones such as Parmigiano Reggiano and pecorino. The curd for these cheeses is cut finely, and then it is cooked and scalded at a high temperature. The result is a dry and dense mass, but not a brittle one. The external surface is oiled to form a rind and maturation occurs over a year in a warm place.

Pecorino is an ewe’s milk cheese. It is also regional, coming from places such as Lazio (Pecorino Romano), Tuscany (Toscano) or Sardinia (Sardo). What’s upsetting about most Australian pecorino is that, with a few notable exceptions, it is made with cow’s milk. Once again, this abominable practice goes to show that buying and using cheese requires one to be alert and street-wise.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
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