Pecorino cheese: what is it and what can be replaced? Pecorino Romano - Cheese from Ancient Rome But what made Romano world famous.

Real italian cheese- this is the product that every self-respecting gourmet should try. Prepared by special technologies, with soul, it contains a whole list of flavors. They say that one piece of cheese is enough to fall in love with Italy once and for all.

Pecorino is the most famous Mediterranean cheese. In the regions, this product may look different: somewhere it is made very hard, and somewhere it is brought closer to almost fused species. But at the same time, any resident of Italy, even blindfolded, will unmistakably recognize his favorite taste from hundreds of others. So what's the secret?

Pecorino - what is it?

This cheese, like all others, is made from animal milk. True, it's not about the cow. If we take into account the origin of the word, it immediately becomes clear what is the striking difference this product. "Pecora" from Italian is translated only as "sheep". And if we take Latin as a basis, then in translation we have a generalized name for livestock. As a result, we get that under the name Pecorino, a whole family of cheeses is united, mainly hard varieties, which are made in Italy and for the manufacture of which only sheep's milk is taken.

Locals saturate cheeses with the most various additives. It can be chili peppers, walnuts, arugula or even truffle crumbs. A specific filling is placed in Sicilian cheese - cheese fly larvae. The output is the so-called "rotten cheese", which is a real delicacy here.

By the way, cheeses of the Pecorino class can differ in their aging. The most mature product is known for its firmness, but it also has a crumbly grain structure and a nutty aftertaste. Cheeses of medium and low exposure are distinguished by their softness and creamy aroma familiar to us.

The cost of Pecorino cheeses is high everywhere. In Italy, for 1 kilogram you will give from 15 to 29 euros. At the same time, the cheese will have all the factory stamps confirming its authenticity. This cheese is not imported into Russian stores, except perhaps in elite shops. But through intermediaries, you can try to purchase it - for 2000-3500 rubles. True, in this case, you will not know whether the real Pecorino is in front of you or not.

Composition and properties

Perhaps Pecorino includes the most beneficial features cheeses. It is understandable, because sheep's milk in itself is of great value for human health. Pecorino contains many useful amino acids and a whole list of vitamins: C, E, A, B and PP. In addition, cheeses of this type contain calcium (about 77% of the daily requirement), potassium, sodium and phosphorus. Calcium is known to strengthen bone tissue and nerve fibers, and is also involved in muscle recovery processes and is responsible for good blood clotting. Potassium, in turn, is responsible for the stable functioning of the cardiac system.

The high protein content - 26 grams per 100 grams of the product - allows both children and adults to eat cheese every day. After all, protein is a necessary building material for our cells. It is worth noting that Pecorino, like most cheeses, is distinguished by a high percentage of fat - about 33 grams per 100 grams of product. But at the same time, according to studies, linoleic acid is predominantly in the composition of fats. It helps reduce the risk of skin, breast, and gastrointestinal cancers. With its help, it is much easier to throw off excess weight. Therefore, connoisseurs classify Pecorino cheese as a dietary one. In addition, acid helps to strengthen the heart and blood vessels, improve immunity.

Varieties

A huge number of varieties of Pecorino are known in the world, the most popular of them is Romano. For the first time, Americans learned about this variety back in the 19th century. They introduced this product to the public. Since then, and to this day, it is the United States that has been the first major supplier of cheese from Italy.

The production of Romano, like several centuries ago, is still concentrated in Sardinia. The story goes that the Sardinians emigrated to Tuscany, where they created the second variety of Pecorino - Toscano. He is also popular, but less so. The next two varieties - Sardo and Siciliano - never gained mass fame. However, in their homeland, Italians are happy to eat all of the above species.

It is worth noting that another 4 varieties have a patented designation of origin: di Filiano, Crotonese, di Picinisco and delle Balze Volterrane.

But what made Romano world famous?

Let's start with the fact that this is the only cheese that has a long history. Even Roman legionnaires received a slice of this product every day as an addition to dinner. This hard cheese has a salty taste. Since it is convenient to grind on a grater, Romano is most often used as an addition to main dishes.

Unfortunately, most of us have never tasted a real Pecorino Romano. The fact is that in large-scale production, from where products come to store shelves, pasteurized milk is used to make cheese. In Italy, the heat treatment of milk and its pasteurization are prohibited. That's why real Romano can only be tasted in Italy.

From the history. Back in 1980, cheese makers in Sardinia and Lazio (Rome) asked to protect Romano from fakes. For this, a consortium was convened. The request was granted. After 16 years, the product received the status of a product with a protected designation of origin (DOP). The production of cheese is subject to the most severe supervision to this day.

Recipe

According to the law, only the masters of Sardinia, Lazio and Tuscany can produce genuine Romano. By the way, production here is not automated to this day, and valuable cheese heads are made by hand, as they were many years ago.

Romano is made from chilled fresh milk, which is heated to about 50-65 degrees for 15 seconds. After that, fresh sourdough, freshly cooked, and rennet are added. All together they heat up to 40 degrees and wait for clotting. The master breaks each resulting clot into small particles. When the chef decides that it is possible to start cooking the product, the next stage of cooking begins. By the way, the cooking temperature should not exceed 50 degrees.

When the mass is freed from the separated whey, it is placed under the press. The next couple of days, the cheese sours.

A new stage is the salting of the heads. The ambassador occurs either through immersion in a solution, or in a standard way that is familiar to us. The process lasts a little more than two months and is necessarily carried out in wet and cool rooms.

After three months, the product is almost ready: it is sufficiently salted and dried. Cheese heads are stored in special chambers with a low temperature for another 7-9 months. Only after this can we say that Romano "ripened". The taste of the product is salty and spicy, has a characteristic white or slightly yellowish color and a dense structure.

By itself, you will need fresh sheep's milk, and 10 liters that way. Pharmaceutical sourdough based on thermophilic bacteria. Half a teaspoon of liquid enzyme. Saline solution on the tip of a teaspoon. And good olive oil.

Be sure to thoroughly wash all the containers that will be useful to you in the process of preparing the product, and sterilize the appliances. Only after that we advise you to proceed to the main process.

Heat the milk to 33 degrees, pour the starter on top and leave for five minutes without stirring! After this time, gently mix the bacteria into the milk. Do this slowly so that the liquid does not boil. All this time, the temperature should remain at around 33 degrees.

Leave the mixture for 20 minutes. Do not forget about temperature regime! At this time, dilute the enzyme with two tablespoons of water, add to the lactic bacterial solution and mix. Leave to infuse for another hour.

All this time it is also important to maintain the desired temperature.

As a result, you should form a dense clot that needs to be cut into cubes no more than half a centimeter thick.

If an hour has passed, and the mass does not thicken, leave it for another 10 minutes, remembering to maintain a temperature of 33 degrees under the container.

The next step is to increase the temperature. You should end up with 46 degrees. You need to do this extremely slowly, stretching the pleasure for almost an hour. It is important to mix the granular mass all this time gently. Now cover the container - let the next half hour "fit".

Heat the cheese mold a little. Drain the whey mass and tamp the future cheese in the form as tightly as possible, shifting it with a cheese cloth. The next half hour, the workpiece should lie under the press. After that, the fabric needs to be changed and sent under the press again, this time for an hour. Then repeat these procedures again and leave the cheese to lie for at least 12 hours.

The next day you can start salting. We will do this with brine. Cheese should lie in it for about twenty hours. At the same time, do not forget to turn your workpiece over when half the allotted time has passed.

After a day, you should get the cheese from the brine. Now it is important to dry it well when room temperature. You need to do this for three or even four days, turning the cheese head once a day until the piece becomes dry. You can check it by simply touching it.

Now the last stage remains - exposure. Ideal cheese will turn out if it is placed in conditions of high humidity. We are talking about 86%. At the same time, the air temperature should not exceed 13 degrees. The product should be enriched with taste for 5 months.

Cheesemakers say that the first two weeks of aging the head should be turned once a day. Over the next two months - every two. The rest of the time, once a week is enough.

If mold develops on the cheese, it should be carefully removed with a cloth soaked in the vinegar solution.

Brush the cheese after three months olive oil so that the product is not overdried. Also, the oil will serve as an impetus for the development of a protective crust. Cheese heads need to be lubricated with oil about once a month, sometimes less often.

An ideal cheese, weighing 2 kilograms, will turn out after two years of aging. Separately, it is worth touching on the topic of storing Pecorino Romano, since a cut head of cheese deteriorates faster than the products we are used to. remember, that italian product infused in a room with high humidity. To keep it as long as possible, you need to create similar conditions. To do this, wrap a piece in polyethylene, leaving the cheese crust to breathe, place in a container and put in the refrigerator.

What can be replaced?

In Italy, only Parmesan is considered a substitute for Pecorino. But this is a more expensive type of cheese, including in Russia. In recipes, instead of Pecorino Romano, you can use brynza, naturally cooked in sheep's milk, or any hard cheese like Rossiysky. But you need to remember that any replacement will affect palatability dishes.

If we talk about Italy, then it is customary to complete lunch and dinner with Pecorino cheeses there. That is why it is eaten, for example, after pasta dishes.

The product is served with pears and nuts, poured with honey sauce.

Also, cheese in combination with tomatoes and basil is a great snack. In Tuscany, for example, traditional dish is Pecorino with green beans. And for dessert, they like to serve cheese with fruits or berries. Pecorino with honey is also quoted here.

Now a little about the dishes in which you and I can add a product loved by Italians. As cheese lovers note, all varieties of Pecorino have a pronounced smell inherent in sheep's milk. This aroma, unusual for many people, can only be drowned out by heat treatment. Therefore, Pecorino is sprinkled on second courses, added to pizza and used to make delicious hot sandwiches.

We, in turn, bring to your attention an unusual, but simple recipe with the addition of Pecorino Romano.

Mango gnocchi. If you have not been to Italy, then the name of the dish, as well as the recipe itself, will be new to you. To clarify, gnocchi is Italian dumplings.

Prepare the following products: a glass of semolina, 1 liter of milk, 70 grams butter, eggs, or rather their yolks, 3 pcs; 100 grams of Romano cheese, salt and pepper to taste, olive oil. Spicy notes will add nutmeg.

Heat milk in a small saucepan, season with salt and pepper. Run the semolina into the boiling mass, remembering to stir constantly. Cool the finished porridge, add the yolks, a pinch of nutmeg (if any), 1/2 butter and a quarter of the chopped cheese.

Roll the dough into small balls, which you need to put on a greased baking dish. We advise you to also drop oil on each future dumpling. After that, press the balls with a spoon so that they become about half a centimeter thick. These cakes need to be sprinkled with cheese and grated butter.

Bake the dish in the oven at 180 degrees for five to seven minutes.

Barbecue ketchup or tomato sauce is the perfect complement to the treat.

Have you already wanted to taste fragrant and spicy cheese in Italy? We hope so. Because Pecorino and, in particular, the Romano variety deserve the highest praise. The benefits of this product are enormous. A few pieces will be enough for you to maintain immunity at its best for the next month and recharge with new experiences.

See the next video for how Pecorino is made.

Pecorino cheese belongs to an extensive family of Italian cheeses that are made.

As a rule, it is characterized by a rather grainy structure, which becomes more noticeable with time of ripening. The name of this cheese is translated as sheep (from the Italian pecora), and it takes its origin from ancient Roman times.

Pecorino cheese is produced in various regions of Italy, which is the reason for the presence of regional varieties of this cheese. Among them, four main ones stand out - Pecorino Toscano, Romano, Sardo and Siciliano cheese.

Pecorino romano (Romano)- cheese from the Lazio region, has a granular structure with small eyes, light yellow color, spicy taste. Maturing term 5 - 8 months. A similar cheese made outside the Lazio region is called Pecorino tipo romano.

Pecorino sardo (Sardo)- the cheese is made in Sardinia. It is produced in two types: dolce (with a green label) - a young cheese with a soft structure; maturo (with a blue label) - more seasoned, has a firm structure, salty taste, sometimes smoked.

Pecorino siciliano (Siciliano)- Cheese comes from Sicily. Young unsalted cheese with a mild taste is called tuma. Salted cheese is called primo sale. Pecorino after two years of maturation is called canestrato (because of the characteristic imprint from the wicker basket where the cheese was stored). An even more mature cheese is called tumazzu (it is made with the addition of saffron or black peppercorns).

Pecorino toscano (Toscano)- cheese is made in the heart of the Tuscany region - in Chianti. Young cheese (tenero) matures in 2 to 4 weeks, medium mature cheese is 2 months old, and old pecorino (pasta dura) takes 6 months to mature.

The Tuscans claim that spices, for which their land is famous, give pecorino a special flavor that distinguishes it from other cheeses of this group. Therefore, cheese makers make sure that the sheep graze unhindered in the meadows. Pecorino is produced from December to August.

A special type of Tuscan pecorino is marzolino - a small egg-shaped cheese made from March milk.

The region also produces Pecorino senese- cheese, grated with tomato puree.

Pecorino tartufato (truffle)- cheese with ground black and white truffles. The ripening period of cheese is 2 - 3 months.

Pecorino in fossa (in the pit)- for cheese, they dig a hole in the ground, put straw on the bottom and set it on fire. Cheese wrapped in walnut leaves and cotton cloth is placed in the pit. Cheese ripens for 3 months.

Pecorino alle Vinacce (wine)- after ripening for 7 - 8 months in the cellar, the cheese is transferred for 3 months to grape pomace in red wine barrels. The cheese acquires a purple rind and a spicy aroma.

Pecorino di Castel del Monte (from Castel del Monte)- cheese from the regions of Abruzzo and Molise. Ripening period from 40 days to 2 years. Pecorino is covered with a dark nut shell, has a spicy taste and intense aroma.

Calorie Pecorino Cheese 419 kcal.

Energy value of Pecorino cheese (ratio of proteins, fats, carbohydrates):

Proteins: 25.5 g (~102 kcal)
Fat: 33g (~297kcal)
Carbohydrates: 0 g (~0 kcal)

Energy ratio (b|g|y): 24%|71%|0%

The benefits of Pecorino cheese are due to the presence a large number essential amino acids, vitamins and minerals.

There is vitamin A in this product, which is useful for visual acuity, as well as vitamin E, which is necessary for beauty.

Pecorino cheese contains vitamins of group B, which have a beneficial effect on the activity of the nervous system, which in turn helps to get rid of insomnia and stress.

There is ascorbic acid in this product, which strengthens the immune system and helps the body resist the action of viruses.

Pecorino cheese contains calcium, which, together with phosphorus, is involved in the regeneration of bone tissue. In addition, this product improves the condition of teeth, nails and hair. It is recommended to include Pecorino cheese in your diet for people who play sports or mental work.

Where is Pecorino Cheese Used?

Pecorino cheese is excellent self-snack, which is perfect, grapes and walnuts. You can also serve this product to homemade bread with honey.

Shredded Pecorino cheese is used as an addition to pasta, pizza, and casseroles. This product goes well with wines.

In addition, sauces can be prepared from Pecorino cheese, which are suitable for both vegetable and meat dishes.

What is a substitute for pecorino cheese in a recipe?

It often happens that they decide to cook a dish, but Pecorino cheese was not found in the store. The question arises: "What can replace Pecorino cheese in the recipe?"

Since Pecorino is a hard cheese, it can be replaced with cheese or Grano Padano.

It should be borne in mind that Pecorino cheese has a pronounced taste, therefore, the amount of any other cheese that you use instead of it should be increased by 2-3 times.

Pecorino is the name of a group of Italian hard cheeses made from the word comes from the Italian "pecora", which means "sheep" (which in turn comes from the Latin pecus - "cattle").

Of the six main varieties of pecorino, all of which have confirmed their status of origin (PDO) under European Union law, "Pecorino Romano" is probably the best known outside of Italy. This product has been widely used in the international export market since the 19th century. It is produced on the largest scale on the island of Sardinia, although its production is also carried out in Lazio and in the Tuscan provinces of Grosseto and Siena. It is worth noting that even ancient Roman authors wrote about this cheese and its manufacturing technology.

The remaining five mature cheeses, included in the PDO list, are:

• "Pecorino Sardo" - available in two forms. Soft ("Dolce") matures over a period of 20 days to 2 months, mature ("Maturo") - over this period.
• "Pecorino Toscano", the production of which was mentioned by Pliny the Elder in his Natural History. it soft cheese, which is prepared for 20 days.
• Sicilian Pecorino ("Siciliano") is available as large heads. it hard grade which takes about five months to mature.
• "Pecorino di Figliano".
• Pecorino Crotonesse.

What does pecorino cheese look like?

All varieties of the product may have a different degree of maturity. Older cheeses, called stagionato, are firmer in texture but have a crumbly texture and a distinct buttery flavor and nutty flavors. This product is aged for six months. The other two types, semi-aged and fresco, have a softer texture and a mild creamy or milky taste. Their maturation period does not exceed 20 days.

exotic species

In Southern Italy, this product is traditionally produced both in its pure natural form and with the addition of black or red chili peppers. This cheese is called "Pecorino Perato" (Pecorino Pepato, literally - "peppered pecorino"). Today, the production of this product allows other additions, such as walnuts or small pieces of black or In the Sardinia region, there is a completely unusual variety: cheese fly larvae are deliberately introduced into Pecorino Sardo to produce a local delicacy called Casu Marzu.

How is it eaten?

High-quality hard pecorino, the photo of which is presented in the article, is usually used as an independent product. It is served with pear and walnuts or sprinkled with fresh chestnut honey. In addition, this cheese is often used as an ingredient in pasta dishes, sometimes it is eaten in most Italian regions (from Umbria to Sicily) instead of the more expensive parmesan.

Italian pecorino cheese, whose calorie content is about 419 kcal for every hundred grams of product, has a lot useful substances in its composition. So, the content of calcium and phosphorus in it is very high, vitamins of groups B, A and E are also present. It is believed that it is very useful for strengthening immunity and maintaining good health.

How to tell Pecorino from Parmesan

In fact, it is easy to confuse these two cheeses, which are similar in texture and smell. However, they are still different, so their traditional culinary application can be very different.

First of all, these cheeses are made from different types of milk. Parmesan is made from cow's milk, and pecorino - from sheep.

There are textural and flavor differences between the two varieties of the product. Each of them comes with its own structure and "maturity".

• Parmesan is a spicy seasoned cheese with a slightly peppery aftertaste. It is generally available commercially in different stages of maturity, which affects its firmness, but its texture usually remains hard and grainy.
• Pecorino cheese is a spicy, salty product with a rich "cheesy" flavor. As a rule, it is found on sale in a more mature and seasoned form. Pecorino is firmer and denser in texture than Parmesan. However, there is also a soft version. If you buy fresh, young Italian pecorino cheese, you will find that it is lighter in color and has a similar texture to brie. In addition, it tastes less harsh and salty.

How to use in cooking?

You can successfully take both pecorino and parmesan cheese for cooking various dishes. Both varieties are similar and therefore they can be used interchangeably if you prefer one of them for some reason. Serving both types of food on the table can also be a good solution. Both types of cheese are great for preparing different compound dishes, so you can safely experiment with substitutions. For example, the classic Italian pasta you can cook with any of them.

Pecorino Romano is a cheese made from sheep's milk (Caprino Romano is made from goat milk, Vaccihino Romano - from cow). Traditionally, this cheese has a cylindrical shape; cheese diameter 20 cm, height 30 cm, weight 5.5-22 kg.

It has a smooth, straw-colored rind that may be coated with oil or yellow clay paste.

Cheese dough from white to straw color, the structure is dense, rough, usually without eyes.

The taste and aroma of the cheese is piquant, depending on the type of milk. Raw sheep's milk with a fat content of 6.8% or higher is used to make cheese.

Pecorino Romano cheese recipe at home

Ingredients:

• sheep's milk - 10 l
• bacterial culture thermophilic - ½ teaspoon (2.5 ml)
• enzyme liquid - ¼ teaspoon (1.25 ml)
• cold saturated
• Olive oil

How to make Pecorino Romano cheese at home:

Prepare, wash and sterilize all instruments and fixtures. In a large stainless steel container, heat the milk to 32°C.

Pour the bacterial culture onto the surface of the milk and let it soak for 5 minutes. Stir the milk thoroughly, being careful not to form air bubbles. Incubate the milk with the bacterial culture for 15 minutes, maintaining the temperature at 32°C.

Dilute in 50 ml cold water. Add the enzyme to the milk and mix using bottom up and top down movements. Maintain the temperature at 32°C for another 1 hour.

Check for the formation of a "clean break". If necessary, keep the mixture at the same temperature for another 5 to 10 minutes. into cubes with an edge of 0.5 cm. Let it stand for 5 minutes.

Slowly, not faster than 45 - 50 minutes, heat the mixture to a temperature of 47ºС, carefully and continuously stirring the grain. Cover the container with a lid and leave it alone for 30 minutes.

Warm up. This can be done by draining the whey through the mold. Place the cheese in the mold, lining it with a cheesecloth. Straighten the fabric so that the minimum number of wrinkles forms.

Press the cheese with medium pressure for 30 minutes. Remove the cheese from under the press, change clothes and press again with a little more pressure for 1 hour. Once again change the cheese and press with high pressure for 12 hours.

Remove the cheese from the press and place in the brine. Salt cheese in brine for 20 hours, turn once after about 10 hours.

Remove cheese from brine and dry at room temperature for 2 to 3 days or until dry to the touch, turning every day.

Keep the cheese at 12°C and 85% relative humidity for at least 5 months. Turn the cheese daily for the first two weeks, then twice a week for the next 6 weeks. After two months of aging, turn the cheese once a week. Remove the mold that forms with a cloth soaked in brine with vinegar.

After three months of aging, coat the cheese head with olive oil to keep it from drying out and at the same time allow the cheese rind to develop. Repeat oiling as needed every month or two. To achieve a sharp flavor, age the cheese for two years.

The output of Pecorino Romano cheese according to this recipe is 1.75 - 2 kg.

Today we will talk about the product that the legendary Roman army ate. It's a cheese called Pecorino Romano.

Pecorino Romano (Italian: Pecorino Romano) is a hard, salty Italian cheese that is ideal for grating. It is made from sheep's milk (the word "pecora", from which the name of the variety comes, is translated from Italian as "sheep"). Pecorino Romano was produced in the Latium region until 1884, when the local city council issued a ban on the production of cheese directly in Roman shops, most producers moved to the island of Sardinia. The cheese is made exclusively from the milk of sheep raised on the plains of Lazia and Sardinia. The bulk of the cheese is produced on the island, especially in Gavoi.

Pecorino Romano was the basis of the diet of the legionnaires of ancient Rome. Today it is made the same way original recipe. It is one of the oldest types of cheese in Italy.

Most often, Pecorino Romano is used to make pasta, just like the well-known Parmigiano Reggiano (Parmesan). The distinctive features of this cheese are aroma, pleasant sharpness, and saltiness makes it an excellent ingredient for pastas, which are added to sauces with a pronounced taste, such as amatriciana (Italian: bucatini all'amatriciana). The severity depends on the aging period, which ranges from 5 to 9 months.

Do not confuse Pecorino Romano with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from the island of Sardinia). Unlike Pecorino Romano, these cheeses (which aren't as salty, by the way) are usually eaten on their own or used in sandwiches.

Pecorino Romano cheese, whose production technology was first described by such Latin authors as Marcus Terence Varro and Pliny the Elder about 2,000 years ago, appeared in the vicinity of Rome. Pecorino Romano is especially loved in Central and Southern Italy.

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