If you remember Pecorina, you will be reminded of two things, Pienza the famous architectural town in the Tuscany region of Italy, and the ewe, which provides the milk for the cheese. Pecorina cheese is made from the milk of the female sheep or the ewe, which is next only to mozzarella.

Yet another important event revolving around Pecorina cheese is the cheese rolling competition around a circle that is drawn as a circumference for the spindle, which in fact shows the quality of the cheese having a hard outside rind and a creamy and a consistency that is dependent on the age of the cheese. Pecorina cheese is usually sold as a fresh, medium aged to matured cheese, which decides the texture and flavor of the cheese. The cheese carries a soft texture, which is much preferable to eat pecorina cheese, with the other textures being crumbly or granular, which finds their way into cooking recipes. With age the cheese changes color from the outside, that turns darker in color with a firmer texture and a saltier flavor. The rind of the cheese with time on ripening and maturing turns into orange colored to black colored, which at this stage is known as pecorina stagianto.

Now is that you know about the cheese, you preserved in refrigerator when you buy from the shop to arrest any further maturing, and allow it to soften to make it more palatable. The cheese is cut into slices that are good to taste when dipped in olive oil and is liked by many. Other choices will include dipping slices in honey, which may be your child will love, but is not liked by many because the salty nature of the cheese is stronger than the taste of the honey, which do not blend well. Otherwise, they are best served when eaten alone or with cured meat.

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