Wednesday, February 27, 2008
The name literally means Roman (romano) Sheep (pecora), a famous and historic Italian cheese. This cheese was a staple of the legionaries and was made according to the same recipe used today. Popular in pasta, it's sadly overlooked for harmonious wine pairing and elegant cheese plates.
Taste: Very nutty flavor, with a definite sheepiness to it. The cheese has a strong salty flavor in the back as well. The texture is granular but gives way to melting in your mouth a bit.Serve With: This cheese is perfect when finely grated over lightly sauteed vegetables. Some freshly cooked pasta, with olive oil, minced garlic, chili flakes and sheep's milk peccorino romano is is a wonderful. Add some fresh greens and maybe some shrimp or clams for a simple easy meal. For wine, dry reds or even a strong dry white wine would pair well for the intense salty flavor. Stick to Italian wines to help keep with country of origin.Photos by Elise Bauer
Labels: cheese profile