category: food/groceries: milk and dairy products: cheese

Pecorino

Pecorino is a hard cheese made from sheep's milk. It originates in Italy and is produced mainly on the island of Sardinia. There are different Pecorino varieties but most are sold aged and sharp and are used similar to Parmigiano-Reggiano (often called Parmesan). The United States have been an important buyer of Italian Pecorino for more than hundred years.

During the production of Pecorino more than 70 percent of the whey is removed from the milk. Whey of the Pecorino production is the base for the production of Ricotta.

See also:
albumin cheese,
blue cheese,
pasta filata cheese,
dessert cheese,
extra-hard cheese,
fat in dry matter,
fat levels,
pulled curd cheese,
fresh cheese,
yellow mould cheese,
yellow smear,
semi-hard cheese,
hard cheese,
cheese varieties,
cheese rind,
rennet,
rennet cheese,
storage cellar,
whey cheese,
grating cheese,
raw milk cheese,
red mould cheese,
red smear,
sour milk cheese,
cheese suitable for slicing,
sweet milk cheese,
soft cheese and
blue-white cheese.

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