Pecorino Italian means sheep. del monte meat Hence the name of this cheese. It is made from sheep's milk. Matures at least 5 months. Salty, fruity taste, which over time becomes even stronger. Pecorino is rich in essential amino acids and vitamins A, B, PP, C, E as well as calcium and phosphorus, making it an excellent dietetic product. Pecorino del monte meat is produced in several regions of Italy. Pecorino romano DOP [Roman] - a native of the region Lazio has a granular structure with small "eyes", del monte meat light yellow color, spicy taste. Maturation period is 5-8 months. Similar cheese made outside the region of Lazio is called Pecorino tipo romano. Pecorino sardo DOP [Sardinian] - cheese is produced in Sardinia. Makes into two types: dolce (green label) - a young cheese with a soft structure; maturo (blue label) - more mature, there is a rigid structure, salty taste, sometimes smoked. Pecorino siciliano DOP [Sicilian] - cheese originally from Sicily. young large pats of unsalted cheese with a mild flavor, called tuma. salty cheese name primo sale. Pecorino two years maturation is called canestrato (because of the characteristic imprint of woven basket, where aged cheese). More mature del monte meat cheese says tumazzu (make it with added saffron and black pepper). Pecorino toscano DOP [Tuscan] - cheese made in the very heart of Tuscany - Kyanti. Kyyanti . Younger cheese (tenero) matures 2-4 weeks with an average maturity of the cheese is aged 2 per month, and for the maturation of the old Pecorino (pasta dura) need 6 months. Toskantsite say spices which are renowned del monte meat for their land, give Pecorino special flavor that distinguishes it from other cheeses from this group. So manufacturers ensure that their sheep to graze bezprepyastveno their lawns. Pecorino is made from December to August. particular case of Tuscan pecorino appears marzolino - cheese with medium yaytsepodobni forms of milk since May in the region also produces and Pecorino senese - dometeno cheese sauce. Pecorino tartufato [Truffle] - cheese with minced black and white truffles. Term of maturation - 2 - 3 months. Pecorino in fossa [ "in the pit"] - this cheese is a pit dug in the ground, put the bottom of the pit and ignited hay. put in the pit cheese del monte meat wrapped in walnut leaves and kladut sыr, zavernutыy in orehovыe listyya and cotton fabric. cheese matures three months . Pecorino alle Vinacce [Wine] - after maturation over 7-8 months in a cellar cheese is transferred for 3 months of grape marc in barrels where was red wine. cheese crust becomes violet and rich aroma. Pecorino di Castel del Monte [around Castel del Monte] del monte meat - cheese and Molise regions Abrutsio. del monte meat maturation period is 40 days to 2 years. Pecorino is covered with dark walnut crust and intense flavor.
Young Pecorino combined with tomatoes and such. Basil is an excellent appetizer. Classic del monte meat Tuscan dish is the Pecorino con i baccelli (pecorino with bean stalks). For dessert, you can offer captivated with fruit (apples, pears), berries or strawberry jam. Unexpected scrumptious dessert and Pecorino al miele (pecorino with honey). In Sardinia, a popular baked with pecorino is - Casadinas. The young cheese a suitable white wines like: Bianco di Pitigliano, del monte meat Monteregio, Montecucco Bianco, Dolcetto d'Alba, Refosco, Vernaccia di San Gimignano.
Durum pecorino more often served after a meal. With such a cheese del monte meat combine red wines as: Chianti del monte meat Classico, Barolo, Morellino di Scansano, and in the event any serious - Brunello di Montalcino. Durum grated pecorino in kind added to ribollitu different kinds of pasta (eg kannelloni, kannelloni with young lamb ragout), meat dishes (stuffed beef, pork Roulet), pizza (for example, in Apulian).
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