cooking

Cheese: Calcagno Pecorino With Black Peppercorns

I love Italian cheeses and this one is one of my favourites. It is made from sheep’s milk and generally aged for several years. I have read that it hails from Sardinia and Sicily

I am going to use it as a secret weapon in Spaghetti Cacio e Pepe but this cheese can be used on everything from salads to dips.

Taste, Texture and Aroma

This is a firm, slightly flaky sheep milk cheese with smooth texture. Grated, it literally melts in your mouth.

Whilst the bite of the black peppercorns initially dominates, you pick up a savory, almost grassy taste. It has strong umami flavours created by the aging process. I find it tastes saltier than Parmigiano-Reggiano but it smells sweet and grassy.

Look and Feel

This is a hard cheese with low crumble factor. I suggest you grate it finely when cooking with it and cut flakes for salads etc.

The thin rind (of a wheel of this cheese) and black peppercorns look amazing.

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Uses

The cooking and serving possibilities are endless with this cheese. Try it with some crusty bread and you will fall in love with it. 🙂

See the links below for a few more recipes.

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A yummy cheese and mayonnaise dip.

Enjoy,

PK

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