Easy Pecorino Cheese Recipe

Pecorino is an illustrious term that encompasses both a distinguished family of Italian cheeses and a delightful variety of wine, each boasting a rich history and a profound cultural significance. Originating from Italy, the term “pecorino” is derived from “pecora,” meaning sheep, indicating that traditional pecorino cheese is crafted from sheep’s milk. Among the varieties, Pecorino Romano is perhaps the most renowned, heralded for its sharp, salty flavor that intensifies with age. This cheese is often used as a robust alternative to Parmesan, especially in pasta dishes and as a flavorful addition to a cheese board.

Aside from the cheese, pecorino also refers to a lesser-known but equally cherished Italian wine. Pecorino wine, predominantly produced in the regions of Marche and Abruzzo, is appreciated for its crisp, aromatic profile, making it a favorite among white wine enthusiasts. The grape used in this wine is believed to have been named for its popularity among sheep that grazed in the vineyards. This dual use of the term “pecorino” highlights Italy’s deep agricultural roots and its ongoing influence on global culinary and viticultural practices.

Kitchen Tools Needed

Cheese Vat – A large container used for heating and curdling milk.
Thermometer – Essential for monitoring the milk’s temperature during the heating process.
Cheese Molds – Shaped containers used to form the cheese into its desired size and shape.
Cheese Press – Applies pressure to the cheese in the mold to expel moisture and shape the cheese.
Cheese Cloth – A gauzy, woven fabric used to line the molds and assist in draining and shaping the cheese.
Curved Knife – For cutting the curd while it’s still in the vat.
pH Meter – Useful for checking the acidity level of the cheese during the making process.
Salting Tub – Used for the salting stage to evenly distribute salt over the cheese.

Ingredients for Making Pecorino Cheese

Sheep’s Milk – The primary and essential ingredient, rich in fat and protein, perfect for cheese-making.
Rennet – An enzyme used to coagulate the milk, forming curds and whey. It can be animal-based or microbial.
Culture Starter – Bacteria added to the milk to start the fermentation process, affecting the flavor and texture of the cheese.
Salt – Used to enhance flavor and as a preservative to extend the cheese’s shelf life.

How To Make Pecorino Cheese?

Preparing the Milk

Begin by heating the sheep’s milk in a cheese vat. It’s essential to slowly bring the temperature up to about 90°F (32°C). Constant monitoring with a thermometer is crucial to ensure the milk does not overheat. During this stage, the milk must be stirred gently to prevent scorching at the bottom.

Adding Culture and Rennet

Once the milk reaches the target temperature, add the culture starter. Stir the milk gently to distribute the culture evenly. Allow the milk to ferment for about 60 minutes; this helps develop the flavor and acidity necessary for good cheese. After fermentation, add the rennet to the milk and stir for approximately 2 to 3 minutes to ensure thorough mixing. Stop stirring and let the milk set for about 30 to 45 minutes, or until the curd is firm enough to cut.

Cutting the Curd

Using a curved knife, cut the curd into even cubes, roughly half an inch in size. This size helps expel the right amount of whey while retaining the curd’s moisture necessary for the cheese.

Cooking the Curd

Slowly increase the temperature of the curds and whey to about 115°F (46°C). Stir continuously to prevent the curds from matting at the bottom of the vat. This step is crucial as it toughens the curds and enhances the final texture of the cheese.

Draining and Molding

Once the curds are cooked, remove them from the heat and allow them to settle. Drain the whey and transfer the curds to a cheesecloth-lined mold. The cheesecloth helps remove any remaining whey and molds the cheese into its traditional shape.

Pressing the Cheese

Place the filled molds under a cheese press. Apply moderate pressure initially, then gradually increase the pressure to ensure the cheese forms properly and any excess whey is expelled. The pressing time can vary but generally lasts between 12 to 24 hours.

Salting

Remove the cheese from the molds and immerse it in a salting tub. Cover the cheese entirely with salt or brine, ensuring an even distribution. The cheese should be left in the salt for up to 24 hours, depending on size and desired saltiness.

Aging

Finally, age the cheese in a cool, humid environment. The aging process for Pecorino can vary from a few months to over a year. During this time, the cheese should be turned regularly to ensure even maturation and prevent the growth of unwanted molds.

Shelf life of Cheese

Unopened: When kept in proper conditions, an unopened wheel of Pecorino can last for up to 6 to 8 months in a cool, dry place such as a cellar or a refrigerator. The low moisture content and high salt concentration in Pecorino help prevent spoilage.
Opened: Once opened, Pecorino should be consumed within 3 to 4 weeks. It should be wrapped tightly in wax paper, plastic wrap, or aluminum foil and stored in the refrigerator to maintain its quality and prevent it from drying out.
Freezing: Although freezing is not generally recommended for hard cheeses like Pecorino due to texture changes, it is possible. If frozen, Pecorino can last for several months. To freeze Pecorino, wrap it tightly in a moisture-proof wrap or place it in an airtight container. When ready to use, thaw it slowly in the refrigerator to minimize texture changes.

Tips and Tricks

Use Quality Milk: Start with the freshest sheep’s milk available, as the quality of the milk directly impacts the flavor and texture of the final cheese. Raw milk often provides the most authentic taste, but make sure it is safe to use.
Temperature Control: Keep a close eye on the temperature during the heating and curdling processes. Even small deviations can affect the curd formation and ultimately the texture of the cheese.
Stir Gently: When adding the culture and rennet, stir the milk gently to prevent the formation of large curds. This ensures a smoother and more consistent texture in the finished cheese.
Cut Curds Uniformly: Aim for uniformity when cutting the curds. Consistent size helps in even cooking and moisture content, which is crucial for the cheese’s aging process.
Monitor Acidity: Use a pH meter to monitor the acidity of the curd. The correct pH level at each stage of cheese making is crucial for developing the right texture and flavor.
Be Patient with Pressing: Don’t rush the pressing and draining stage. Proper pressing helps in forming the cheese and ensures it holds together well during aging.
Optimal Salting: Salt the cheese adequately to enhance flavor and longevity. Both under-salting and over-salting can adversely affect the taste and preservation of the cheese.
Aging Conditions: Age the cheese in a controlled environment where humidity and temperature are kept constant. Aging is critical for developing the distinctive sharp and nutty flavor of Pecorino.
Regularly Turn the Cheese: During the aging process, turn the cheese regularly to ensure even moisture distribution and to prevent the growth of unwanted molds on the surface.
Protect the Rind: Consider coating the rind with olive oil or wax to protect the cheese from drying out and to keep unwanted molds at bay, especially if aging for longer periods.

How can we use Pecorino cheese?

Grated Over Pasta: Sprinkle grated Pecorino over pasta dishes, such as spaghetti carbonara or bucatini all’Amatriciana, for added depth and richness.
Incorporated into Risotto: Stir finely grated Pecorino into risotto as it finishes cooking to add a creamy texture and a punch of flavor.
As a Salad Topping: Add shaved Pecorino to salads, particularly those with robust greens like arugula or kale, along with a simple lemon vinaigrette to balance its saltiness.
On Pizza: Use grated or thinly sliced Pecorino as a pizza topping either alone or in combination with other cheeses to create a more complex flavor profile.
In Soups and Stews: Stir grated Pecorino into soups and stews just before serving to enrich the broth and add a savory note.
As a Filling: Mix crumbled Pecorino with herbs and spices to stuff meats, such as chicken breasts or pork chops, adding a salty, cheesy element to the dish.
In Baked Goods: Incorporate Pecorino into the dough of savory baked goods, such as scones, biscuits, or breadsticks, to impart a cheesy, salty kick.
Cheese Boards: Include slices or chunks of Pecorino on a cheese board, paired with fruits like pears and nuts for a delightful contrast of flavors and textures.
With Roasted Vegetables: Sprinkle Pecorino over roasted vegetables like Brussels sprouts, cauliflower, or asparagus to enhance their natural flavors.
In Pesto: Substitute Pecorino for Parmesan in pesto recipes for a sharper, tangier version that works beautifully with pasta, as a spread, or as a dip.
Omelets and Frittatas: Add grated or crumbled Pecorino to eggs when preparing omelets or frittatas, lending a rich, salty touch to your breakfast or brunch.

Frequently Asked Questions – FAQ’s

Pecorino is an Italian cheese made exclusively from sheep’s milk. The rich and creamy milk gives Pecorino its distinctive sharp, tangy flavor, which varies in intensity depending on the age of the cheese.

While both Pecorino and Parmesan are hard, aged cheeses, Pecorino is made from sheep’s milk and has a saltier and more intense flavor profile. Parmesan, on the other hand, is made from cow’s milk and is typically milder and nuttier than Pecorino.

Pecorino, like many aged cheeses, contains lower levels of lactose due to the fermentation process where much of the lactose is converted into lactic acid. This makes it potentially suitable for some people with lactose intolerance, though individual tolerances vary.

To maintain its quality, Pecorino should be wrapped in parchment or wax paper and then placed in a plastic bag in the refrigerator. This method allows the cheese to breathe while still retaining moisture and preventing it from drying out. For long-term storage, Pecorino can also be frozen, though this may affect its texture.

Absolutely! Pecorino is highly versatile in cooking. It can be grated over pasta, added to sauces, sprinkled on salads, or incorporated into baked goods and casseroles for added depth of flavor.

Pecorino Cheese

Recipe by JesseCourse: AppetizerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

110

kcal

Ingredients

Sheep’s Milk – The primary and essential ingredient, rich in fat and protein, perfect for cheese-making.
Rennet – An enzyme used to coagulate the milk, forming curds and whey. It can be animal-based or microbial.
Culture Starter – Bacteria added to the milk to start the fermentation process, affecting the flavor and texture of the cheese.
Salt – Used to enhance flavor and as a preservative to extend the cheese’s shelf life.

Directions

Begin by heating the sheep’s milk in a cheese vat. It’s essential to slowly bring the temperature up to about 90°F (32°C). Constant monitoring with a thermometer is crucial to ensure the milk does not overheat. During this stage, the milk must be stirred gently to prevent scorching at the bottom.
Once the milk reaches the target temperature, add the culture starter. Stir the milk gently to distribute the culture evenly. Allow the milk to ferment for about 60 minutes; this helps develop the flavor and acidity necessary for good cheese. After fermentation, add the rennet to the milk and stir for approximately 2 to 3 minutes to ensure thorough mixing. Stop stirring and let the milk set for about 30 to 45 minutes, or until the curd is firm enough to cut.
Using a curved knife, cut the curd into even cubes, roughly half an inch in size. This size helps expel the right amount of whey while retaining the curd’s moisture necessary for the cheese.
Slowly increase the temperature of the curds and whey to about 115°F (46°C). Stir continuously to prevent the curds from matting at the bottom of the vat. This step is crucial as it toughens the curds and enhances the final texture of the cheese.
Once the curds are cooked, remove them from the heat and allow them to settle. Drain the whey and transfer the curds to a cheesecloth-lined mold. The cheesecloth helps remove any remaining whey and molds the cheese into its traditional shape.
Place the filled molds under a cheese press. Apply moderate pressure initially, then gradually increase the pressure to ensure the cheese forms properly and any excess whey is expelled. The pressing time can vary but generally lasts between 12 to 24 hours.
Remove the cheese from the molds and immerse it in a salting tub. Cover the cheese entirely with salt or brine, ensuring an even distribution. The cheese should be left in the salt for up to 24 hours, depending on size and desired saltiness.
Finally, age the cheese in a cool, humid environment. The aging process for Pecorino can vary from a few months to over a year. During this time, the cheese should be turned regularly to ensure even maturation and prevent the growth of unwanted molds.

Recipes you can use Pecorino cheese. Have a look

Super Yummy Jalapeno Popper Chicken Recipe

Perfect Pizza Fritta Recipe

Conclusion

Pecorino cheese stands out in the world of dairy for its robust and versatile character, deriving from the rich, creamy milk of sheep. With its deep roots in Italian culinary tradition, Pecorino adds a burst of flavor that enhances any dish, from classic pastas and risottos to salads and soups. Whether you’re savoring it freshly grated over warm dishes or enjoying it as part of a sophisticated cheese platter, Pecorino offers a taste experience that bridges generations and geographies.

Its ability to be both a staple in everyday cooking and a standout in gourmet cuisine underscores its enduring appeal and adaptability. For those looking to explore the depths of cheese flavors, Pecorino cheese is a delightful and essential journey.

Easy Pecorino Cheese Recipe

Kitchen Tools Needed

Ingredients for Making Pecorino Cheese