What is Pecorino cheese?
[[Image:Pecorino romano on board cropped.PNG|thumb|Pecorino Romano]]'''Pecorino cheese''' (or simply '''Pecorino''') is the name for a few kinds of [[Italy|Italian]] [[cheese]]s made from [[sheep]] [[milk]]. The word ''pecora'', from which the name comes from, means ''sheep''. Most of these cheeses are aged for some time. They [[taste]] rather salty. ==Types== [[Pecorino Romano]] is probably the best known outside [[Italy]], especially in the [[United States]]. The cheese has been exported to the United States since the [[19th century]].<ref>[http://www.pecorinoromano.com/public/phpnuke/html/export.pdf Export statistics] {{Webarchive|url=https://web.archive.org/web/20070928222536/http://www.pecorinoromano.com/public/phpnuke/html/export.pdf |date=2007-09-28 }} from the producers’ consortium</ref> Most Pecorino Romano is produced on the island of [[Sardinia]], though its production is also allowed in [[Lazio]] and in the [[Tuscany|Tuscan]] [[Province of Grosseto]]. [[Pecorino Sardo]] also comes from Sardinia. It is milder. [[Pecorino Toscano]] is from [[Tuscany]], [[Pecorino Siciliano]] (or ''{{lang|scn|Picurinu Sicilianu}}'' in [[Sicilian language|Sicilian]]) from Sicily and '''Pecorino di Filiano''' from [[Basilicata]]. All come in a variety of styles depending on how long they have been matured. The more matured cheeses, referred to as ''{{lang|it|stagionato}}'', are harder and have a stronger flavour. Sometimes, the cheeses are made with [[spice]]s. In [[Sardinia]], the larvae of the [[cheese fly]] are intentionally introduced into ''Pecorino Sardo'' to produce a local delicacy called ''[[casu marzu]]''. Pecorino Romano is most often used on [[pasta]] dishes, like the better-known [[Parmigiano Reggiano]] ([[parmesan]]). Its distinctive strong, very [[salt]]y flavour means that it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as ''pasta all'amatriciana''. ==References== {{reflist}} [[Category:Pecorino cheeses| ]]