pecorino cheese

Among mature cheeses, pecorino occupies a prominent place due to its particularly intense and decisive flavour, which contributes to making the dishes in which it is inserted unique: in particular, pasta-based first courses and some seconds to marry perfectly with this particular cheese. At an Italian level, in particular, the most famous pecorino cheeses are those of Sardinia, Lazio, Tuscany and Marche, although there are other regional varieties in Abruzzo, Molise, Campania, Puglia, Basilicata and Sicily.

Use in cooking

Pecorino can be enjoyed as a cheese on its own, as well as, it is ideal to combine with walnuts, pears, cured meats, full-bodied red wines and, obviously, it can enrich a large number of first and second courses with its unmistakable taste.


The optimal way to preserve pecorino cheese would be to wrap it in a cotton cloth and place it in a cool, ventilated place.


The first certain evidence of the production of pecorino dates back to the eighteenth century, although it cannot be excluded that it was produced previously.

Recipe list