Pecora = sheep. Pecorino = Italian hard cheese made from ewes milk. This traditional cheese is made entirely from the organic and pasteurised milk of a herd of a 1000 free grazing sheep in central Sardinia and has matured for 6 months. You can taste their rich and herby diet in this slightly pungent hard cheese. Less salty than cousin Pecorino Romano it is delicious grated over any pasta dish.
What with? It is a wonderful after dinner cheese,that also works a treat when pared into fresh salads. There certainly is no shortage of recipes for this Italian classic. A nice bottle of Chianti Riseccoli keeps it nice and Italian.