Tag: pecorino
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Cheese: Rosso Di Pienza
Tuscany rosso (red) di Pienza is a firm sheep milk cheese that hails from central Italy.
Famous for its red rind, the cheese has a short ageing process where the rind was traditionally rubbed with tomato paste.
Milk
Sheep
Origin
Italy
Aged
Yes, 30 days
Aroma
Pungent and slightly sweet.
Taste
Sharp yet slight sheep milk bite and some sweetness.
Texture
Firm with very slight flakiness. Red rind that in artisanal cheeses is edible.
Look
White smooth interior, with no openness.
Serving
Perfect by itself or on a tasting plate or cheese board. Pairs well with cold meats
Wine
Bold red wines.
Here are some more posts about cheese:
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Cheese: Percorino Al Tartufo
Pecorino al Tartufo (truffles) is a semi-firm, smooth sheep milk cheese that hails from central Italy.
Like its cows milk cousin Sottocenere al Tartufo (truffle) it is a visual sensation. The pale white colouring contrasts perfectly with the specks of black truffle. It is a must try experience despite the price!
Milk
Sheep
Origin
Italy
Aged
Yes, 30 days
Aroma
Pungent and savoury.
Taste
Salty with that sheep milk bite and lots of savoury goodness.
Texture
This cheese has a smooth but firm bite.
Look
White smooth interior, flecked with truffle shavings, with no openness.
Serving
By itself or with other cheeses. Also perfect for grating on pasta especially those with a white sauce.
Wine
No wine required except your favourite.
Here are some more posts about cheese:
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Pecorino Cheese And Mayonnaise Dip
I love this quick and easy cheese dip. It goes great on fresh crusty bread, the creaminess and peppery bite contrasting the bread’s crunch.
Regular readers know I am on a bit of an Italian sheep’s milk aged cheese addiction at the moment. So I make no apologies when I recommend you try a Pecorino With Black Peppercorns.. 🙂
Simply
Mix the mayonnaise and cheese (I used a 2 part egg mayonnaise to cheese ratio) in a blender.
For a cheekier taste, add a little bit of mustard (I used hot english) and mix again.
Perfect 🙂
Pop it on the table and let your guests go for it.
Enjoy,
PK
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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 my Spaghetti Cacio e Pepe but this cheese can be used on everything from salads to dips.
I think this cheese should be in your top 10 essential cheeses to have tried. 🙂
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.
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.
Enjoy,
PK
Related Links:
- Recipes using Pecorino cheeses
- Recipes using cheese
- More cheese varieties
- All GICICI ingredients
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