DESCRIPTION

Sharper and richer in flavor then it's younger version, the crumbly texture makes this a popular cheese both for cooking and cheese plates.  Originally a Sardinian recipe, it's very name comes from the Italian word for sheep ("pecora.")  With a nutty taste that lingers on the tongue, few cheeses encapsulate the flavor of Italy better then aged Pecorino.  To learn more about this cheese click here!

 

ORIGIN

Italy

 

MILK TYPE

Sheep

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - mostarda jam, slice of Spanish fig cake, some slices of toasted Rye bread and extra virgin olive oil for dipping.

 

SUBSTITUTES

Pecorino Romano or Fontina Val d'Aosta

 

INGREDIENTS

Pasteurized sheep milk, salt, rennet, enzymes