WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| pecorino
Plural: pecorini
Language: Italian
Description: Hard sheep's milk cheeses produced most famously in areas of Lazio, Sardinia and Sicily where there is not much grazing land for cattle. The Sicilian pecorinos come in drums of about 20 cm (8") in height by 25 cm (10") in diameter. For however long the cheese is aged, the paste is ivory, elastic and oily with good melting qualities for cooking, but never crumbles. The rind is yellow and bears the patterns of the rush baskets in they are moulded. They may be eaten 'young', after an affinage of a week or so, salted as primo sale, at a 'medium' age, around 3 months, or hard and sharp and 'aged' at 9 months or more. If it is heavily salted and aged it becomes ideal for grating. Whey which is left over from the first round of cheesemaking has more milk added and is boiled to make ricotta.
Pronounced: peh-kor-REE-noh
Gender: m
Ethnicity: Italian
Most frequent country: Widespread
See places: Italian food and cuisine, Tuscany
See foods and dishes: canestrato, pecorino romano, pecorino sardo, pecorino siciliano, pecorino toscano, primo sale, Ricotta
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