pecorino

n., pl., -nos.
An Italian cheese, especially Romano, made from ewe's milk.

[Italian, of ewes, pecorino, from pecora, ewe, sheep, from Latin, cattle, pl. of pecus.]

Italian; hard sheep's milk cheese with a grainy texture.

[peh-kuh-REE-noh] In Italy, cheese made from sheep's milk is known as pecorino. Most of these cheeses are aged and classified as grana (hard, granular and sharply flavored); however, the young, unaged Ricotta pecorino is soft, white and mild in flavor. Aged pecorinos range in color from white to pale yellow and have a sharp, pungent flavor. The best known of this genre is Pecorino Romano, which comes in large cylinders with a hard yellow rind and yellowish-white interior. Other notable pecorinos are Sardo, Siciliano and Toscano. These hard, dry cheeses are good for grating and are used mainly in cooking. They can be used in any recipe that calls for parmesan cheese, especially if a sharper flavor is desired.