Beby Sheep by lizhouziy
One of the most famous cheeses from the most humblest of animals.
When people think of the perfect cheese to grate over pasta, the usual pick is Pecorino Romano. It’s tangy, not too sharp, and spices up any dish that it graces. It also is quite good for you, as many studies show that this particular cheese has high levels of CLA, or conjugated linoleic acid. This ingredient has many therapuetic and nutritional qualities, the reason being that the cheese is taken from the milk of organically grass-fed sheep. Potassium, calcium, and phosphorous are just some of the qualities that make it a great addition to any diet. But be a little careful. Pecorino has a high fat content so a little can go a long way.
Of course, I did not know all that when my nonna bombarded me with a piece of Pecorino while I was waiting for soup to be served. But now that I do, I’m glad she did.
Though there are many types of Pecorino (Toscano, di Fossa), the Romano style is the most popular. Though Romano may translate as “from Rome,” it instead refers to the general Roman area. It includes the Alben Hills and parts of Sardegna and southern Tuscany. Pecorino is often glanced over also, believed to be just a brand name of the product. Pecorino, literally translated, means “little sheep (pecora).” And when those two words are put together, one cannot help but imagine a green countryside dotted with plump little sheep grazing away.
Most of the time, Pecorino is used as a garnish or ingredient when cooking. Have you ever tried it on its own? With a side of fruit or fresh soppresata? It is a totally different experience. It crumbles on your plate but melts in your mouth. The saltiness of the cheese counters the sugariness of the fruit, making an interesting combination of tastes. Similarly, the tangyness of the Pecorino intensifies the flavor of cured meats. It is a great appetizer on its own or as a finisher to a light meal.
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