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How to make Pecorino Cheese by Nunzio Marcelli | Fine Dining Lovers by S.Pellegrino & Acqua Panna

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Recipe Information

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Video-Specific Recipe

Pecorino Cheese

Cultural Context

Pecorino cheese has its roots in ancient Rome, where it was a staple for shepherds and farmers. Traditionally made from sheep's milk, it embodies the pastoral heritage of Italy. Today, it is celebrated for its robust flavor and versatility, appearing in various Italian dishes and enjoyed worldwide.

ItalianITother
1 servings
Servings4
4 liters sheep's milk
2 tablespoons salt
1/4 teaspoon rennet
1/4 cup lactic cultures
2 tablespoons olive oil

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Begin with high-quality sheep's milk to ensure good cheese.

2

Use raw milk for a specific taste.

3

Add salt at the right stage of the process.

4

Monitor the aging process carefully as cheese is a living product that needs attention.

5

Massage the cheese with olive oil to reduce moisture loss and allow natural fermentation processes to occur.

Dietary

dairy

Allergens

milk

Also Known As

Pecorino RomanoPecorino SardoPecorino Toscano
Local Name: Pecorino

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