Pecorino Toscano & Pecorino Sardo

Yesterday I wrote almost Pecorino Romano, today Pecorino Toscano together with Pecorino Sardo, ii other kinds of Protected Designation of Origin (PDO) Pecorino y'all are probable to uncovering inwards the US.

Pecorino Toscano

I ate the fresh version of Pecorino Toscano practically daily when I lived inwards Tuscany. In Florence, fresh Pecorino Toscano was similar the Italian version of Monterey Jack, the cheese I grew upwards eating inwards California.It's mild, slightly herbal, sweet, approachable, slowly to love. It's actually nifty inwards a sandwich--either mutual coldness or grilled.

Pecorino Toscano is made from milk produced inwards Tuscany, Lazio together with Umbria. As amongst all cheeses, it gets harder together with drier every bit it ages. In the USA it used to last much easier to the uncovering the aged versions than the actually fresh soft ones. The fresher version is specially mild together with creamy. The aged version is buttery, sometimes nutty amongst a peppery complete It’s only a nifty tabular array cheese, perfect for an antipasto platter. Even aged it tends to last much milder than the Pecorinos from Lazio together with Sardinia. 

Pecorino Sardo Maturo & Pecorino Fiore Sardo

Pecorino Sardo 

This is the Pecorino I know the to the lowest degree about, then I turned to cheesemonger together with writer Gordon Edgar to assistance me teach a improve agreement of it. Here's what he had to say: 

“The tricky matter almost Pecorino Sardo is the variation contained inside the name. Whereas Pecorino Romano agency hard, aged, grating cheese together with "Fresco" agency semi-soft together with young, Pecorino Sardo only agency sheep cheese from Sardinia which is where a lot of Italian sheep cheese comes from, labeled every bit Sardo or not.

There is a name-controlled version "Fiore Sardo DOP" which is raw milk together with slightly smoked together with ane of the most amazingly complex sheep cheeses available anywhere.  Rich, milky, nutty, mutli-layered, briney, and, yes, a affect smokey inwards a gratuitous way, non the way fume is oftentimes used to comprehend defects inwards cheese.  Personally I generally role this every bit a tabular array cheese to consume amongst mutual coldness cuts or other cheeses.  If y'all dislike "pecorino," this cheese may good modify your mind.  Make certain it says DOP though, because some importers  and retailers tin last a niggling unloose amongst the American naming of their Italian cheese

Most Sardo sold inwards the USA fits the middle-ground, age-wise betwixt fresco (from whatever region) together with the hard, crumbly Romano. If non name-controlled, the Sardo Maturo is my favorite ane to buy.  It tin operate every bit a less intense together with salty option to grating than a Romano, but too plant every bit a tabular array cheese, oftentimes lending a grassy, potato-y season absent from many pecorinos. The aging (maturo) lets season prepare together with my favorite build is Central Formaggi (though this is oftentimes non labeled at signal of sale). You tin variety of tell how potent Sardo volition last based on the texture, then -- if y'all tin -- seek together with crush it a niggling earlier purchase.”

Curious almost Pecorino Romano? Read almost inwards yesterday's post. 

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