Cookbook:Pecorino Romano Cheese
Pecorino Romano is made from sheep's milk. It is straw-white in color. Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses. Legend has it that a shepherd filled his flask with sheep's milk before a long trip and the motion during the trip caused the milk to naturally ferment. The idea for a new cheese was born. Today most Pecorino is made in Sardinia, Italy. With its fine flavor Pecorino's popularity as a grating cheese has grown significantly in the U.S. Since sheep only give milk for 6-7 months a year, all production must satisfy demand for the entire year.
Substitutions[edit | edit source]
Use equal amounts of Parmesan, Asiago or Spanish Manchego