The best Italian pecorino cheeses

Pecorino cheese means a dairy product made with sheep's milk, which differs from cow's milk in the percentage of fat and casein present: more than double. This, for the purpose of cheese making, makes it an extremely rich cheese. There are different varieties in various regions, especially in the central and southern regions d&' Italy. L&' European Union recognizes 8 PDO pecorino cheese: Pecorino Romano, Pecorino Toscano, Pecorino Sardo, Pecorino di Filiano, Pecorino Crotonese, Pecorino di Picinisco, Pecorino Siciliano and Pecorino delle Balze Volterrane. Fresh pecorino cheese has a delicate flavor, while seasoned pecorino cheese has stronger and tastier aromatic notes.

Sheep milk has exceptional qualities and nutritional properties. The sheep one, in fact, is richer in protein than the cow one. It contains very high levels of casein and this makes it an excellent product for the production of cheeses. It has a low lactose content, while cow's lactose is particularly rich in lactose, and this makes it much more digestible. Its flavor also has a “fatter” and creamier taste, almost comparable to goat's milk, but it has no l&' bitterness or the marked sapidity of this milk.

Sheep's milk contains a high level of butyric fat and less saturated fat than cow's milk. The fats in sheep's milk are monounsaturated and polyunsaturated, both essential fats that are “good” for our body. It also contains numerous medium-chain triglycerides that help the body in reducing cholesterol levels. In short, to conclude, this type of milk is good for you: it is not difficult, in fact, to find shepherds who have reached 100 years of age