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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
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.
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