Pecorino

This is a generic term in Italy for any cheese made of sheep’s milk. There are many regional varieties, from the many eating cheeses in Tuscany and Liguria to the soft, fresh, young Fiore Sardo of Sardinia to the grating cheeses produced in Sicily, Sardinia, the Friuli, and especially Latium, which gives us the famous pecorino romano. Specifically, whenever pecorino is called for in this book, I am referring to pecorino romano unless otherwise indicated. This cheese is readily available throughout North America in stores and by mail order. It has been imported to the New World since the beginning of this century to meet the demands of immigrants from southern Italy. Traditionally it has a smoky black seal on the crust. Pecorino romano has a pleasing piquant taste and is the grating cheese of choice for most pasta dishes from southern Italian kitchens. It is not indicated for dishes from the north, except for pesto. Pecorino romano has about 120 calories per ounce. Grate it only as needed.