Pecorino cheese Facts for Kids

Quick facts for kids Pecorino

Country of origin	Italy
Source of milk	Sheep
Texture	Hard

Pecorino cheese is a type of cheese from Italy. It's special because it's made from sheep's milk. The name "Pecorino" actually comes from the Italian word pecora, which means sheep. Most Pecorino cheeses are aged for a while, which gives them a distinct, often salty, taste.

What is Pecorino Cheese?
Types of Pecorino Cheese
- Pecorino Romano
- Other Popular Pecorino Cheeses
How Pecorino is Used
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What is Pecorino Cheese?

Pecorino cheese is a group of hard, salty Italian cheeses. They are all made using milk from sheep. The aging process makes them firm and gives them a strong flavor. This cheese is very popular in Italian cooking.

Types of Pecorino Cheese

There are several kinds of Pecorino cheese, each named after the region in Italy where it's made.

Pecorino Romano

Pecorino Romano is probably the most famous type of Pecorino, especially outside of Italy. People in the United States have been enjoying it since the 19th century. Most Pecorino Romano is made on the island of Sardinia. However, it can also be produced in Lazio and in the Tuscan Province of Grosseto. It's known for its very strong and salty flavor.

Other Popular Pecorino Cheeses

Pecorino Sardo also comes from Sardinia. It usually has a milder taste compared to Pecorino Romano.
Pecorino Toscano is made in Tuscany.
Pecorino Siciliano comes from Sicily. In the local Sicilian dialect, it's called Picurinu Sicilianu.
Pecorino di Filiano is from the Basilicata region.

These different types of Pecorino cheese come in various styles. This depends on how long they have been aged. Cheeses that are aged longer are called stagionato. They are harder and have a much stronger flavor. Sometimes, spices are added to the cheese during its making.

How Pecorino is Used

Pecorino Romano is often used in pasta dishes. It's similar to how Parmigiano Reggiano (Parmesan) is used. Because of its strong and salty taste, Pecorino Romano is especially good with rich sauces. It's a favorite in many traditional Roman pasta dishes, such as pasta all'amatriciana.