Pecorino Cheese, Types and Territories

Pecorino cheese is one of the most widely produced types of Italian cheese. Made from whole sheep’s milk, Pecorino offers a combination and depth of flavor that is nothing less than extraordinary, a parallel dimension to what our normal experience is with accents and notes that originate in the specific regions and techniques employed for each of the many Pecorino cheese types.

The roots of Pecorino cheese run deep in the Mediterranean, especially in central and southern Italy, where raising these animals is as old as civilization itself. Over centuries, quality and expertise has led to the recognition at the European level of six Protected Designations of Origin for the Pecorino cheese types Romano, Toscano, Sardo, Filiano, Crotonese and Siciliano varieties, all of which have traits that render them distinct. This list is set to grow.

Apart their origins, the second crucial factor is age. Pecorinofresco is softer and milder, while the semi-aged and stagionato rise on the scale of crumbliness, combining piquancy with butter and nuttiness. Used in a number of Italian regional specialties like on amatriciana pasta sauce, Sardinian Pecorino cheese is also the base for the delicacy casu marzu. Simpler souls will prefer it with cured meats, fruit or honey.


pecorino sardo

Pecorino Sardo Cheese, Sardinia Pecorino Sardo is the de facto cheese in Sardinia, among types of Italian cheese. It is made with whole sheep’s milk, and comes in two versions, dolce (“sweet”), and maturo, (“mature”) with 1-2 and 6 months of aging...

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