Pecorino on margheritas

[Trianon]

fwiw I tend to favour a pecorino (fiore) sardo.

Pecorino is italian for "Sheep's milk cheese".
There is hundreds variety of Pecorino cheeses based on aging, technique, region of production and so on.
Pecorino Toscano is one of them, Fiore Sardo is another great variety.

Pecorino Romano is the most known Pecorino cheese and very often in the USA when someone says Pecorino they are referring to Pecorino Romano.
P Romano itself has several different varieties, white label, black label, genuine and so on, mostly based on aging and geographical provenience (Rome or Sardinia)

No matter what and with very few exception, Pecorino Romano is aged over 6 months and is usually very salted.
Pecorino Romano for ages has been used as a CHEAP alternative to Parmigiano Reggiano and Grana Padana.

I don't like neither Romano  nor Reggiano on my margherita, but in essence a good quality place uses Parmigiano Reggiano, a cheap establishment thinks to be saving on food cost using Pecorino Romano.

[Mmmph]

I frequently use Misto Classico, a Sardinian table cheese.

http://www.capriflavors.com/index.php?main_page=product_info&cPath=4_97&products_id=893

It's a blend of sheep and cows milk, a little younger than Parmigiano Reggiano. Fruity, salty, and it's the ingredient most people ask about when tasting my pies.

I have a vacuum sealer, so I buy the whole 8lb wheel. I use the rind to add to soups and stews. Again, the flavor most people ask about when tasting those dishes.

[Jackie Tran]

Pecorino is italian for "Sheep's milk cheese".
There is hundreds variety of Pecorino cheeses based on aging, technique, region of production and so on.
Pecorino Toscano is one of them, Fiore Sardo is another great variety.

Pecorino Romano is the most known Pecorino cheese and very often in the USA when someone says Pecorino they are referring to Pecorino Romano.
P Romano itself has several different varieties, white label, black label, genuine and so on, mostly based on aging and geographical provenience (Rome or Sardinia)

No matter what and with very few exception, Pecorino Romano is aged over 6 months and is usually very salted.
Pecorino Romano for ages has been used as a CHEAP alternative to Parmigiano Reggiano and Grana Padana.

I don't like neither Romano  nor Reggiano on my margherita, but in essence a good quality place uses Parmigiano Reggiano, a cheap establishment thinks to be saving on food cost using Pecorino Romano.

Very informative.  Thank you!

Chau

[communist]

or Sardinia)



I don't like neither Romano  nor Reggiano on my margherita, but in essence a good quality place uses Parmigiano Reggiano, a cheap establishment thinks to be saving on food cost using Pecorino Romano.

I can understand your opinion on Paremesan and Pecorino Romano.  Parmesana Reggiano imported from Italy is the king of cheeses, more expensive than steak, and my daughters eat it like mice out of hand.  Romano is sheeps milk cheese, and stinky.  But it can stand up to a good tomato sauce, where parmesan may overwhelmed.  Some, like me, like a bit of that stinky salty bite to their cheese when combined with tomatoes.  Parmesan just cannot provide that.   I have no opinion for use on Neopolitan pizza becasue I have never had one.  But Percorino Romano does have its place in the cheese world.  Mark

[scott r]

I had some killer pizzas in naples with pecorino romano on them.     I have heard that in naples its usually not combined with buffalo mozzarella, but that saltiness can work great with mild cows milk cheeses. Here in the states many NY pizzerias use romano...especially coal oven pizzerias.     I have seen it used by the fistfull at places like totonnos and at pizzerias in new haven.     Maybe im just not that savy, but to me it tasted quite good when combined with mozzarella and tomatoes.     Of course all romanos are not the same, and I am very picky about the brand I buy.    Its very important to adjust the salt level of your sauce if you are using romano, and it can only be combined with certain mozzarellas.    I dont like it with a salty cheese like a grande aged mozzarella.   I swear Grande has upped the salt level in recent years.     

[dellavecchia]

Scott - Good points. The Calabro cheese I get is usually very salty. But I used Bionature organic tomatoes last week which are not salted, and they tasted pretty good. But knowing your salt levels is key before adding pecorino.

John