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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Pecorino PECORINO Introduction Buying and storing Preparation tips Nutritional highlights References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale This sharp, salty, hard cheese originated in southern and central Italy and the islands of Sicily and Sardinia. Pecorino is ideal for grating, and, for those who like a full-flavored cheese, it is also a fine table cheese. Made of part-skim sheep’s milk, it is one of the oldest of Italian cheeses, already recorded as an exported variety in the 1st century A.D. Although it has been compared to Parmesan, the two cheeses have distinctly different flavors. Varieties Pecorino Romano table cheeses, known for their mild flavor, include fresh unripened (unaged) Pecorino, called fresco, the slightly aged cheese called semifresco, and Pecorino dolce. Hard cheeses and grating cheeses, such as the aged Pecorino Romano, are, like many European wines, a regulated product and major export; only those produced in specific regions may bear this name. Today, the majority of this cheese is made in Sardinia, through an ancient, labor-intensive process. Romano is also produced in the United States, Canada, and other countries, to be used as a grating cheese, and is made from the milk of cows, sheep, or goats. Buying and storing tips Wrap this cheese in heavy paper and store it in the bottom of the refrigerator. Unaged, the cheese will keep for two to four weeks. Well aged, it will keep indefinitely. Availability Pecorino is widely available in natural foods, grocery, and specialty stores. Preparation, uses, and tips As a grating cheese, Pecorino can be served simply, perhaps dressed with a fine olive oil, and with the possible addition of a few drops of lemon juice or aged balsamic vinegar, which tends to have a sweet flavor that harmonizes well with the cheese. A robust Sicilian dish made with fresh grilled sardines features a Pecorino and fresh-garlic filling. Nutritional Highlights Pecorino Romano cheese, 1 Tbsp (grated) Calories: 23 Protein: 2.1g Carbohydrate: 0.19g Total Fat: 1.5g Fiber: 0.0g

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