from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun An Italian cheese, especially Romano, made from sheep's milk.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Any of a family of
Italian cheesemade from ewe's milk
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
Sep 4th, 2007 at 1: 31 pm sandra re: cheese on seafood … from my 1/4-Italian perspective, I think parmesan or pecorino is acceptable.
May be they asked you if you wanted cow cheese, but it wouldn't have been real "pecorino".
In my opinion the best is the real sheep "pecorino" (probably that is the one you had).
It seems to me, however, that the "pecorino" must have been sheep cheese, not goat cheese, because "pecorino" by definition is never made of goat cheese.
Some producers are making hard, aged sheep cheese, such as pecorino, and Hollow Road has come up with a lovely Camembert knockoff.
The whole, dark brown and black with the rich smoke of brushwood burned in the corner to boil the big black cauldron of sheep's milk for the making of the rank 'pecorino' cheese.
Served in individual ramekins and fortified with cream, thyme, fontina and pecorino, it's a rich, warming supper that's easy to pull together.
Top with pecorino Parmesan will work, too and bake until the centers are nearly semi-firm.
Before serving, slide the panades under the broiler for a few minutes; the pecorino should brown and bubble and form a crackly crust.
In lieu of a mac-and-cheese spread, at Winter Antiques, there was a tomato soup bar with DIY toppings like white beans, fennel, Japanese eggplant and pecorino.