Sharp, multifaceted, fresh

The name Pecorino comes from “pecora”, Italian for sheep. One of history's oldest cheeses, its existence can be traced back to 600 BC. It is still produced in the same way today, using only sheep's milk and lamb rennet for a sharp and complex flavour. A milder cousin of Parmesan, it can add a depth of taste to cheese sauces and be grated over pretty much anything or eaten on its own. It can also be enjoyed with truffles or a few drops of balsamic vinegar and fresh figs.


Goes great with
  • Figs
  • Honey
  • White Wine

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