| Pecorino cheese - an Italian specialty | | | | the best kitchens in Italy. |
| Pecorino, olive oil,by Rachel Deutsch | | | | Pecorino types vary by the area of production, |
| Tuscany is famous worldwide for its wine and | | | | degree of ripeness and the way they were |
| olive oil, however, the people of Tuscany have | | | | treated. The new Pecorino ripens for about 2-4 |
| lots of other food products to be proud of. One | | | | weeks. It is mild, and not very hard. The center |
| of the best things that are made Tuscany is the | | | | of it can be creamy. The medium is sold after |
| pecorino cheese. The Pecorino is made of ewe's | | | | two months of ripening. As it ripens the taste |
| milk (pecora in Italian means sheep), and is also | | | | gets sharper and the cheese is harder. Very ripe |
| typical of more southern regions of Italy. | | | | Pecorino that has matured for six months is |
| The Pecorino used to be considered a simple | | | | usually used for grating over dishes, the same |
| peasant's food, and was eaten as a snack with | | | | way Parmesan is used. |
| some bread and wine. Now it has become part of | | | | |