Pekorino! Even the name seems to keep in itself a piece of Italy! This time it is not about cheese, but about the whole family of sheep milk. The predecessor of his name was the word Pecora, which means "sheep". Whole 8 varieties of Becorino (Pecorino) are related to the category. Of course, to get acquainted with all the numerous family is a difficult task. But learn the details of the brightest of her representative Pecorino Romano, on the contrary, will be unusually interesting.
In Italy, there are a large number of pecorino varieties. They produce them in 12 regions: Tuscany (Toscana), Abruzzo (Abruzzo), Emilia-Romagna (Emilia Romagna), Umbria (Umbria), Mark (Marche), Lazio (Lazio), Campania (Campania), Apulia (Puglia) , Basilicata (Basilicata), Sardinia (Sardena), Calabria (Calabria), Sicily (Sicilia).
Despite the fact that only 8 species have a protected name by origin, however, the remaining family members are listed in the list of "traditional Italian products", developed by the Ministry of Agriculture and Forestry Italy. Their production is also regulated.
So, what kind of varieties are counted for the category DOP:
Romano.
Pekorino Romano - solid cheese of milk sheepmanufactured by, in and in the province (Grosseto). The entire processing process, ranging from breeding cows and even obtaining a renewed enzyme, should occur in the field of manufacture. The shape of the head is cylindrical with flat edges with a diameter of 25-35 cm and 25-40 cm high. Weight can vary from 25 to 30 kg. Consistency dense with a small number of holes, the color is light yellow. The taste is salted, fragrant, spicy, slightly sharp.
Tuscan
Pecorino Toscano (Pecorino Toscano) is a mixed cheese from Lazio regions ,. Cylindrical shape heads with flat grains 15-22 cm in diameter, 7-11 cm high. Mass of one head from 750 g to 3.5 kg. The cheese body is gentle, light yellow. The color of the crust depends on its processing and can be both black and reddish. The taste is soft with a bright aroma.
Sardo
Pecorino Sardo - single cheese, whose homeland isin the category of products with protected name. Available in 2 versions of different maturation time: Sweet (Dolce) and Mature (Maturo). Sweet cheese It is maintained from 20 to 60 days. It has a cylindrical shape with flat faces and slightly convex sidewalls. Head mass from 1 to 2.3 kg. Cork smooth, thin, pale straw. The cheese body is soft white color. The taste is sweet, fragrant, has a small sourness. Mature cheese withstand over 2 months. Head weighing from 1.7 to 4 kg have the form of cylinders. The crust is smooth, the color of mass from straw to brown (with age becomes darker). Brightly expressed spicy taste. Options are different from each other with a label color: green for Dolce and blue for Maturo.
Di Filian
Pecorino Di Filiano (Pecorino Di Filiano) - Creation of hard grades produced from raw milk In the province of Potenza. It has a cylindrical shape with slightly convex sidewalls (diameter 15-30 cm, height 8-18 cm). Head weight 2.5-5 kg. Exposure time - not less than 180 days. The crust happens from the golden-yellow to dark brown (depending on age), has a shallow groove from the basket in which cheese ripens. The cheese mass is dense, from white to straw color, there are small, unevenly distributed holes. The taste is sweet, gentle, more mature cheeses becomes a little spicy.
Crotonese
Pecorino Crotonese (Pecorino Crotonese) is a solid, coad-coarse-haired cheese, originally from Crotone (Crotone). Currently, it is also produced in Catanzaro Catanzaro Catanzar Provinces (Cosenza). Available in three varieties: Fresh (Fresco) with an excerpt of less than 2 months, alternate (semiduro) - from 2 to 3 months, mature (Stagionato) - more than six months. Fresco has a thin white or light yellow color. The body is soft, smooth, milky white with a small number of holes. The taste is soft, slightly tart. Semiduro has a thick, pale brown surface. Consistency elastic with rare holes. Taste intense, harmonious. Stagionato has the upper part, brown. Body of straw color. Taste intense, spicy. The shape of the crotone gear cylindrical with flat faces and weighing from 0.5 to 5 kg. Mass of mature cheese reaches 10 kg. The height of the cylinders varies from 6 to 20 cm, the diameter is from 10 to 30 cm (the sizes depend on the weight of the head).
Di Pichinsky
Pecorino di Pichinisco (Pecorino di Picinisco) - raw sheep milk cheese manufactured in Lazio. Heads produced in the form of cylinders with flat grains 12-25 cm in diameter, 7-12 cm in height, weighing 0.7-2.5 kg. Available in two variations: Scamosciato (literal "suede") and Stagionato (weathered). SCAMOSCIATO (maturity 30-60 days) is thin, wrinkled, straw-yellow. Cheese body elastic with a small number of holes. Taste sweet with severe aroma of alpine pastures. Stagionato (excerpt for more than 90 days) has a wrinkled yellow surface and straw-yellow, elastic dough. The taste is bright, saturated, spicy.
Sichiliano
Pecorino Sichiliano (Pecorino Siciliano) or Sicilian Pekorino is a product obtained from sheep milk on the territory. On the island it is the most ancient cheese. It is a mixture, yellow color and cylindrical shape with a slightly concave base. Cheese body elastic with a small number of holes. The larger the oily fluid flowing out of the holes during cutting, the higher the fatty cheese. The taste is pleasant, spicy, slightly salty, amplifying with age.
Delle Balts Volterrane
Pecorino Delle Balze Volterrane (Pecorino Delle Balze Volterrane) is a relatively young participant in the list of products with protected name (received the DOP category in February 2015) from the Tuscany region. For its manufacture, a rennet enzyme of plant origin is used, which gives cheese of a note of flowers and plants. Exposure lasts from 2 months. Cylindrical head shape with convex side (diameter 5-15 cm, weight 0.6-2 kg). Cork color from pale yellow to straw. Texture crumbly with unevenly distributed holes. Spicy taste, intense.
All cheeses are distinguished not only by a small difference in cooking technology, but also unique, unlike each other in tastes. Each pecorino receives its characteristic fragrance from several terms: pasture disintegration, climatic conditions of the territory and tradition of cooking. But, nevertheless, the most common and deeply beloved species is Pekorino Romano. We will tell our story about it.
History
Only a few cheeses in the world can boast such an ancient history as Pocorino Romano. The first evidence of it is still found in. It was mentioned by such famous authors like Pliny Senior, Mark Terency Barron, Vergili. In his treatise, "De Re Rustica" Lutions, Mongi Columella describes in detail the technology of processing sheep milk.
Pekorino was an integral guest at the tables during the celebrations in the Imperial Palace. And the ability of K. long storage and high the nutritional value Made it with the main product of Roman soldiers. A piece of cheese weighing 27 g was served by legionmers as an addition to bread and soup.
Despite the fact that the birthplace of Becorino Romano is Lazio region (Romano means "Roman"), most producers are now located on Sardinia. Of 270 thousand tons of cheese manufactured annually, 250 thousand (95%) make Sardinian factories. This happened due to the fact that in 1884, the Mayor of Rome legally prohibited its production in the city. This forced cheese suppliers to move the cheese on the island. Due to the growing popularity of Becorino Romano, there, in addition to large plants, there has been a lot of small private cooperatives for its manufacture. Later, manufacturers won the court against the prohibiting Roman law, but most of them did not return there.
In 1951, after the conference in Stresa (Stresa), Pekorino Romano was assigned to products with the name controlled by origin (). Making cheese on strict rules agreed only by the factory of Sardinia. Currently, in the Lazio region there are only two major enterprises that have retained the ancient Roman production traditions. One of them is Brunelli (Brunelli), which occupies a leading position in the Pekorino market.
In 1979, at the request of the manufacturers of Sardinia and Lazio, a consortium was constructed on the protection of cheese Pekorino Romano for supervision of its production. And in 1996, the cheese received the product status with a protected name by origin (DOP).
The fact that in 2014-2015 in the Italian football championship "Pekorino Romano" logo was decorated with Cagliari Club T-shirts.
How to prepare in production
Today, the original pecorino Romano produce in total in three regions: Lazio, Sardinia and Tuscany. Most of the manufacturing process still occurs manually.
Fresh milk, obtained from sheep grazing in pastures in the areas of production, transported on crushing in refrigeration plants under careful control. Raw materials passes heat treatment, but the temperature should not exceed 68 degrees, and the time is 15 seconds.
The starter "Scotta InNesto" starter "Scotta InNesto", which is prepared daily. It is one of the characteristic components of Becorino Romano and consists of a group of thermophilic lactic acid bacteria.
Next to the milk add a rennet enzyme obtained from the lamb and heated to a temperature of 38-40 degrees for turning. With the appearance of a dense curd bunch, cheerful breaks it into particles with a grain of wheat. It is worth noting that the achievement of the optimal moment for this procedure is not regulated by time, but is determined by the master visually. The cheese is then boiled at a temperature not higher than 48 degrees.
The resulting clot is placed in the mold for the flow of serum. Several days, cheese ripens in warm and wet rooms in order to stimulate acidification cheese dough. Then it is cooled and labeled, knocking out with the help of matrices: the name, logo (stylized head of the sheep), the abbreviation of the manufacturer and the date of manufacture. Ambassador is carried out, both dry ancient method and immersion in the brine, and lasts about 70 days in rooms with high humidity and at a temperature of 12 degrees.
Further maturation passes in less wet rooms at 10 degrees. Excerpt lasts at least 5 months. After 8 months, Pekorino Romano can sell in a pouring form.
US manufacturers produce "Romanesque Cheese" (Romano Cheese), but it is not necessary to be confused with the original pecorino Romano. The product of the DOP category is released only within Italy.
What to replace and how to eat
Because of the relatively strong saline, Becorino Romano is often eaten as a component of any dish. This distinguishes it from the types of Tuscano and Sardo, they are consumed independently or in the composition of sandwiches.
Very often, the Italian hostesses of parmesan in recipes replace pecorino romano, while reducing the amount of salt. It perfectly manifests itself in a soup in soups, salads, pastes. They season stew or baked vegetables.
Recently, the combination of salty with the sweet has become popular, not only among gourmets, but also from simple consumers. And, if you prefer such a taste of variation, you will get indescribable pleasure, trying Pocorino Romano with honey, pears or chocolate.
Cheese is a wonderful aperitif for both young wines (Velletri, Cesanese Piglio) and for mature dry varieties (Brunello di Montalcino, Carignano del Sulcis). Perfectly combined with light beer.
Store Pekorino Romano follows in the refrigerator in a vacuum container or tightly wrapped food film. If you are going to have cheese yourself as part of a cheese plate, then get it from the refrigerator at least in 1 hour. So he will maximize his taste.
Give in your piggy bank unusual recipe From ordinary ingredients.
Recipe Niccocks from semolina
- This is the Italian version of the Russian clan. All you need for them is usually in the lockers for each mistress:
- Semolina 250 g;
- Milk 1 l;
- Creamy oil 70 g;
- Egg yolks 3 pcs;
- Pocorino Romano 100 g;
- Salt, pepper, nutmeg, vegetable oil (ideally olive) to taste.
Cooking:
In a suitable saucepan, heat the milk with salt and pepper. As soon as it boils, add manna Crup And mix intensively to avoid the formation of lumps. Boil, continuing to stir, for 3-4 minutes before the usual porridge readiness. Remove from the heat and give a little cool. Next, add yolks, half of the butter, nutmeg, ¼ part of a squeezed pecorino romano and mix thoroughly.
Form the balls from a warm dough. Lay them on the baking sheet, blurred vegetable oil. Caps a few drops of oil on each niccock and press the blade balls to 0.5 cm thick. Give them completely cool, sprinkle with the remaining cheese and squeezed butter. Bake in the oven at 200 degrees for 5 minutes. As a sauce, tomato ketchup is perfectly suitable for niccom from semolina.
It is possible to replace Pekorino Romano in recipes, but it is impossible not to lose the taste highlight of the dish. Alternatively, Russian cooks can choose:
- Analogue;
- Brynez from sheep milk (to preserve the beneficial properties of pecorino);
- The most economical, but not the best option is any Russian solid cheese (Kostroma, Poshekhonsky).
Calorie and benefit
Calorie and useful qualities of pecorino romano are primarily determined by the use of sheep milk for its preparation.
100 g of cheese are contained:
- 392 kcal;
- Proteins 25.8 g;
- Fat 32 g;
- Carbohydrates 0.2 g;
- Cholesterol 93 mg;
- Calcium 1162 mg (75% of daily norms);
- Sodium 1800 mg;
- Potassium 90 mg;
- Phosphorus 590 mg.
Studies of pecorino Romano demonstrated a specific effect of conjugated linoleic acid, in a significant amount of contained in the product. They proved that daily use of pecorino:
- Prevents crust of skin, mammary glands and stomach;
- Reduces body mass index;
- Reduces the risk of cardiovascular diseases;
- Enhances immune protection.
Calcium and phosphorus - important elements Healthy state of bones and teeth. Calcium is involved in the correct functioning of nerves, muscles and in blood processing processes. Potassium, which is part of cheese, normalizes the work of the heart.
It is rich in Pekorino vitamins A and E, which have powerful antioxidant activity, struggle with signs of aging, skin diseases and eyes.
Vitamin D contained in sheep cheese is involved in the absorption of calcium and phosphorus, prevents diabetes of the 2nd type, heart failure, reduces blood pressure.
In addition to the listed substances, vitamin C and vitamins of group B are present in pecodino, participating in the functioning of most organism systems.
But despite these beneficial featuresThe abuse of Becorino Romano is not worth it. Due to the high and fatty and significant salt content, especially carefully, there is cheese to people who have problems with cholesterol and elevated blood pressure. Daily portion B. healthy diet is 30-40 g.
Price for 1 kg in Russia and Italy
To say that Becorino Romano on the shelves of Russian stores "We will not rally with fire", it means that nothing to say. But by turning to the expanses of the domestic Internet, you can meet options with an unconfirmed originality at a price of 2000 to 3,500 rubles per 1 kg. At the same time, the most common packing is 200 g.
Arriving in Italy, you will easily find this beloved and useful cheese In many cheese boutiques. Using sheep milk a priori makes Pocorino Romano fairly expensive cheese. But his unusual and benefits are a reason, in order for at least once in his life on him to fork.
You can buy cheese in his native country at a price of 16 to 30 euros per 1 kg of pecorino Romano DOP.
On this entertaining story about Becorino is complete. We hope that, by one hand, plans this page, another you already pack things in a suitcase for a trip to Italy. You're useful, live honestly, travel without restrictions and remember: "There is no way without good, and pecorino without sheep!"
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Cooking moonshine and alcohol for personal use
absolutely legally!
After the cessation of the existence of the USSR, the new government stopped fighting moonshine. Criminal liability and fines have been canceled, and an article on the ban on the production of alcohol-containing products at home is seized from the Criminal Code. To this day, there is not a single law prohibiting us with you to engage in your favorite hobby - the preparation of alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On the administrative responsibility of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and turnover ethyl alcohol, alcohol and alcohol-containing products "(collection of legislation Russian Federation, 1999, N 28, Art. 3476).
Excerpt from the Federal Law of the Russian Federation:
"The action of this Federal Law does not apply to the activities of citizens (individuals), which do not produce products containing ethyl alcohol in order to sell."
Moonshine in other countries:
In Kazakhstan In accordance with the Code of RK on administrative offenses of January 30, 2001, N 155 provides the following responsibility. So, according to Article 335 "Production and Sales alcoholic beverages home generation »illegal manufacturing in order to market mogon, chacha, taut vodka, brags and other alcoholic beverages, and equal sale of these alcoholic beverages entails a fine in the amount of thirty-monthly calculated indicators with confiscation of alcoholic beverages, apparatuses, raw materials and equipment for their manufacture, and Also received from their implementation of money and other values. However, the law does not prohibit the preparation of alcohol for personal purposes.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on administrative offenses are provided for imposing fines in the amount of from three to ten non-taxable minimum wages for the manufacture and storage of moonshine without the goal of sales, for storage without the purpose of the distribution of devices * for its development.
Practically the word for word repeats this information. Article 12.43. "Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (Braga), storage of apparatus for their manufacture" in the Code of the Republic of Belarus on administrative offenses. Clause number 1 reports: "Production of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (Braga), and the storage of devices * used for their manufacture - entail a warning or imposition of a fine in the amount of up to five basic quantities with confiscation of the specified Drinks, semi-finished products and devices. "
* Purchase moonshine vehicles For home use, it is still possible, since the second appointment is to distillation of water and receiving components for natural cosmetics and perfumes.
This Italian cheese is the product that every self-respecting gourmet must try. Prepared by special technologies, with a soul, it contains a whole list of flavors. It is said that one piece of cheese is enough to fall in love once and for all forever.
The most famous cheese of the Mediterranean state is Pekorino. In the regions, this product may look different: somewhere they make it very solid, and somewhere - approach almost the melted species. But at the same time, any resident of Italy even blindfolded unmistakably recognizes the beloved taste of hundreds of others. So what is the secret?
Pekorino - What is it?
This cheese, like everyone else, is made of animal milk. True, we are not talking about a cow. If you take into account the origin of the word, it immediately becomes clear what the deductive difference of this product is. "Becora" from Italian translates not otherwise as "sheep". And if you take the basis of Latin, then in translation we have a generalized name of livestock. In the end, we get that the whole family of cheeses, mainly solid varieties, which are made in Italy and for the manufacture of which are taken only by Pecorino sheep milk.
Locals are saturated with cheeses with the most different additives. It can be chili pepper walnuts, romal or even truffle crumb. The specific filling is placed in Sicilian cheese - the larvae of cheese flies. At the exit, the so-called "rotten cheese" is obtained, which is here the most real delicacy.
By the way, the cheese class Becorino can differ in their excerpt. The most mature product is known for hardness, but it has a crumbling grain structure and has a nutty aftertaste. Cheeses of the middle and low exposure are characterized by their softness and usual cream fragrances.
The cost of cheeses pecorino is high everywhere. In Italy for 1 kilogram you will give from 15 to 29 euros. At the same time, all factory stamps confirming its authenticity will be on cheese. In Russian stores, this cheese will not be taken, except in elite benches. But through intermediaries, it can be tried to purchase - for 2000-3500 rubles. True, in this case you will not recognize whether Pekorino is true or not.
Composition and properties
Perhaps pecorino includes the most beneficial properties of cheeses. It is understandable, because sheep milk in itself has a huge value for human health. Popeino contains many useful amino acids and a whole list of vitamins: C, E, A, B, and PP. In addition, in the cheeses of this species there are calcium (about 77% daily norm), potassium, sodium and phosphorus. Calcium, as is well known, strengthens bone tissues and nerve fibers, and also participates in muscle recovery processes and is responsible for good blood clotting. Potassium, in turn, is responsible for the stable work of the cardiac system.
High protein content - 26 grams per 100 grams of the product - allows you to eat cheese every day and children, and adults. After all, the protein is the necessary building material for our cells. It is worth noting that Pekorino, like most cheeses, distinguishes a high percentage of fat - about 33 grams per 100 grams of the product.But at the same time, according to research, the fats are predominantly linoleic acid. It helps reduce the likelihood of skin cancer, mammary glands and gastrointestinal tract. With it, it is much easier to throw excess weight. Therefore, experts include pecorino cheese to dietary. In addition, acid helps strengthen the heart and vessels, increase immunity.
Sort
In the world is known great amount Pekorino varieties, the most popular of them - Romano. For the first time, the grade was recognized, back in the 19th century, Americans. They presented this product to the public. From the fact that even to this day, the United States is the first large supplier of cheeses from Italy.
Production of Romano, as well as a few centuries ago, still focused in Sardinia. The story states that the Sardinians emigrated to the Tuscan, where the second grade of Pekorino - Tuscano created. It is also popular, but already less. The following two varieties - sardo and sicilyano - and did not acquire mass fame. However, in his homeland, the Italians will be happy to eat all the above species.
It is worth noting that 4 more varieties have a patented name by origin: Di Filiano, Crotonese, Di Pichinian and Delle Balz Volterran.
But what made the world famous Romano?
Start with the fact that this is the only cheese that has a long story. Another Roman legionnaires received a slice of this product every day as a supplement to dinner. This solid cheese Distinguished salty taste. Since it is convenient to grind on the grater, most often the Romano is used as a supplement of the main dishes.
Unfortunately, most of us have never tried a real Pekorino Romano. The fact is that on large-scale production, from where the products come from shops, pasteurized milk is used for the manufacture of cheeses. Italy is prohibited in Italy heat treatment Milk and its pasteurization. That's why real Romano can only be tried in Italy.
From the history. In 1980, manufacturers of cheeses in Sardinia and Lazio (Rome) were asked to protect Romano from fakes. For this, a consortium was convened. The petition was satisfied. After 16 years, the goods received the product status with a protected name by origin (DOP). The production of cheese is the most severe supervision to this day.
Recipe
By law, only Masters of Sardinia, Lazio and Tuscany can produce genuine Romano. By the way, the production here is not automated here, and the valuable heads of cheese are manufactured as many years ago - manually.
Make a romano of cooled fresh milk, which is heated to about 50-65 degrees for 15 seconds. After that, fresh starts are added, prepared just, and rennet enzymes. All together heated to 40 degrees and wait for coagulation. Each large-scale wizard crashes into small particles. When the cook decides that you can proceed to the cooking of the product, the next stage of preparation begins. By the way, the cooking temperature should not exceed 50 degrees.
When the mass is freed from the separated serum, it is put under the press. The next couple of days cheese is acidified.
New stage - Solving heads. The ambassador occurs either through immersion in the solution, or a standard way that is familiar to us with you. The process lasts a little more than two months and is necessarily carried out in wet and cool premises.
After three months, the product is almost ready: it spawned enough and dry. Cheese heads store in special low temperature chambers for another 7-9 months. Only after that we can say that Romano "matured". The product is salty and acute, has a characteristic white or slightly yellowish color and a dense structure.
Itself, you will need a fresh sheep milk, with liters stage 10. Pharmacy start-up based on thermophilic bacteria. Half of a teaspoon of a liquid enzyme. Salt solution at the tip of a teaspoon. And good olive oil.
Be sure to waste all the containers that use you in the process of cooking the product, and the devices are sterilized. Only after that we advise you to start the main process.
Heat the milk to 33 degrees, full of Zakvask and leave a five minutes, without stirring! After this time, gently mix bacteria with milk. Do it slowly so that the liquid does not boil. All this time, the temperature should be stored at 33 degrees.
Leave a mixture for 20 minutes. Do not forget about the temperature mode! At this time, inject the enzyme with two tablespoons of water, add to the milk bacterial solution and mix. Leave it for another hour.
All this time is also important to maintain the desired temperature.
As a result, you have to form a dense clock that you need to cut into cubes with a thickness of no more than half centimeters.
If the hour passed, and the mass does not leave everything, leave it for another 10 minutes, not forgetting to maintain a temperature of 33 degrees under the container.
The next step will be an increase in temperature. You must achieve as a result of 46 degrees. Make it you need extremely slowly, stretching pleasure almost for an hour. Grain Mass All this time is important to accurately interfere. Now cover the container - let the following half an hour "suitable".
Cheese form a little warm. Drain the serum mass and confuse future cheese in the form as close as possible, shifting it with a cheese cloth. The following half an hour, the blank must lie under the press. After that, the cloth must be changed and send again under the press, this time per hour. Then again repeat these procedures and leave the cheese to lie at least 12 hours.
The next day you can start salting. We will do it with brine. In it, cheese should go about twenty hours. At the same time, do not forget to flip your workpiece when half of the left time passes.
After a day, get cheese from the brine. Now it is important to dry it well at room temperature. You need three or even four days, turning the cheese head once a day until the piece becomes dry. You can check it out, just touching it.
Now the last stage remains - excerpt. Perfect cheese It turns out if it is placed in the conditions of high humidity. We are talking about 86%. At the same time, the air temperature should not exceed 13 degrees. It should be enriched with taste for 5 months.
Cheesells say that the first two weeks of head excerpts must be turned over once a day. For the next two months - once in two. Everything else is enough already once a week.
If mold appears on cheese, it should be carefully removed by a cloth moistened in acetic solution.
Three months later, lubricate cheese olive oilSo that the product is not reheated. Also, the oil will push the development of the protective crust. Lubricated with oil cheese heads need about once a month, sometimes less often.
Perfect cheese, weighing 2 kilograms, it will turn out, two years later exposure.Separately, it is worth affecting the storage of Becorino Romano, as the dried cheese head flies faster than the products usual. Remember that the Italian product insisted in a room with high humidity. So that it is stored as long as possible, you need to create similar conditions. To do this, wrap a piece into polyethylene, leaving the cheese crust to breathe, place it in the container and remove into the refrigerator.
What can be replaced?
In Italy, only parmesan is considered to be the replacement of pecorino. But this is a more expensive type of cheese, in Russia, among other things. In the recipes, instead of Becorino Romano, you can use cheese, prepared, naturally, on sheep milk, or any solid cheese type of Russian. But you need to remember that any replacement will affect taste qualities dishes.
If we talk about Italy, then there are pecorino cheeses to finish lunch and dinner. That is why it is eaten, for example, after dishes from pasta.
The product is served with pears and nuts, polished with honey sauce.
Also, cheese in combination with tomatoes and basil is an excellent snack. In Tuscania, for example, a traditional dish is pecorino with podbobami. And for dessert they love to feed cheese with fruits or berries. Here is also quoted by pecorino with honey.
Now a little about dishes, in which we can add a favorite Italian product. According to cheese lovers, all varieties of pecorino have a pronounced smell inherent sheep murok. Loss of this, unusual aroma, unusual people, can only be heat treatment. Therefore, second dishes sprinkle pecorino, add to pizza and make delicious hot sandwiches with it.
We, in turn, we offer to your attention an unusual, but a simple recipe with the addition of Becorino Romano.
Niccocks from Manka. If you were not in Italy, then the name of the dish, as well, and the recipe itself, will be new for you. Let us explain, Niccocks are dumplings in Italian.
Prepare the following products: glass of semolina, 1 liter of milk, 70 grams of cream oil, eggs, or rather than their yolks, 3 pcs; 100 grams of romano cheese, salt and pepper to taste, olive oil. Spicy notes will add muscat.
In a small saucepan, warm the milk, spray and stick it. In a boiling mass, run the gunka, not forgetting to constantly stir. The finished porridge will cool down, enter the yolks, the pinch of the muscat (if any), 1/2 of the cream oil and the fourth part of the crushed cheese.
From the resulting test, roll the small balls that you need to put on the oil-lubricated oil shape for baking. We advise on each future dumplings also drop oil. After that, give the balls with a spoon so that they become thick about half a centimeter. These pellets need to sprinkle with cheese and crushed on a cream oil.
Bake the dish in the oven at 180 degrees for five to seven minutes.
A skewed ketchup or tomato sauce will perfectly complement the treat.
Have you already wanted to enjoy fragrant and spicy cheese in Italy? We hope that yes. Because pecorino and, in particular, the Romano variety deserves the highest marks. The benefits of this product is enormous. Several pieces are enough for you to support immunity at an altitude of the next month and recharge your new impressions.
About how pecorino do, look in the following video.
Solid salty cheese Based on sheep milk, first prepared in the vicinity of Rome. The product was so loved by the local one that began to add it to most italian dishes. It is an opinion that in the classic version it is not used, and one of the varieties of pecorino.
The product is still preparing manually. It matures at least 5 months. Long exposure gives piquancy, sharpness and significantly increases its cost.
What you need to know about the product, how are the varieties of pecorino differ from each other and what happens to the human body with long-term consumption of cheese?
General characteristics of the product
Pekorino is the common name of the family of Italian cheeses. Italian pecorino is prepared from sheep milk, in some cases, add herbs or spices. The product has a grainy structure that becomes more noticeable as ripening. Ripe cheese literally falls apart on small bars, without losing elasticity and dense consistency.
Etymological reference. The name comes from the Italian word with the ancient Rica roots "PECORA" - sheep.
Pocorino is much more useful than most Italian cheeses. The main ingredient - sheep milk. It is replete with indispensable, calcium (CA), phosphorus (P), retinol (A), ascorbic acid (C), and tocopherol (E).
In most Italian provinces, pecorino are served as an independent appetizer or dessert. The product is perfectly combined with homemade, all kinds of nuts, and. But the use of pecorino is not limited to bruschettes or cheese plate. Cheese is added to soups, cold and warm salads. Grinding pecorino - the eternal satellite of traditional spaghetti. In the choice of drinks for the Italian evening, make focus on classic Chianti. It is this dry red wine from Tuscany is the most preferred option for all types of pecorino.
Interesting: The dense head of a weathered pecorino is used as a sports projectile in the Italian game of Rutskol. Cheese tie to a player's hand with a special ribbon. The participant must throw the product as far as possible. The winner team receives social approval and the very head of the cheese.
The varieties of Italian cheese
In different parts of Italy, use different recipe for sheep cheese. Due to geographical features on the market, 4 varieties of pecorino are represented. Among them: Romano, Sardo, Tuscano, Sichiliano.
Pekorino Romano variety is particularly popular. This salted cheese is prepared on the island of Sardinia and in the Italian region of Latia. The dense heads of Romano exuded a thin islant. The product is famous for the characteristic salty taste. Ripens cheese for 8-12 months. It is made in large cylindrical forms. The weight of one cheese bar varies from 5 to 22 kilograms, the height is 30 centimeters, and the diameter of the head is 20 centimeters. Romano smooth crust and a dense uniform structure. It is served as a dessert with honey and jams, added to soups, salads, meat and fish dishes.
I wonder: Romano is popular not only in Spain, but also in the USA. Americans export the product from the XIX century and also eat often as national dishes.
Less popular cheese - Pekorino Sichiliano. It is produced in Sicily in two variations: Tum and Primo Sale. Tum is a young, unsolved product, which is known for a gentle structure and a soft crust. Prima fat is more exist and salty cheese with a bright flavor and fragrant palette. If the sichiliano matures more than 2 years, then it is called Caneperato. The product leaves to ripen in high cylindrical heads. At the exit, there are volume bars of cheese weighing 5-12 kilograms and a height of 10-18 centimeters.
The third variety of product is sardo. This boiled pressed cheese, whose production controls Sardinia. Sardo is considered to be the most delicate cheese from the Pekorino family. It is used as the basis for the preparation of an exotic cheese product Cas Martz. This is a semi-pressed mass, inside which the larvae of cheese flies live. Sardo has several levels of ripening, each of which is ready for consumption. The older the bar is the most dense structure and a squeaky taste.
Another variation of Pekorino - Tuscano. This is pressed either soft cheese From the Tuscan settlement of Siena. Cheese is used daily not only in Tuscany, but also nearby surroundings of Umbria and Lazio. Weathered Tuscano called stadium. The product matures about 6 months in miniature forms that are blurred and sleepy ashes. The finished bar fills the receptors with nuts, oily and weathered ash notes. Than younger cheese, the fastest, more tender, the dairy taste and structure. Many prefer a neutral version of Tuscano, rather than multicomponent stadium.
The pecorino includes not only sheep milk. Enthusiasts create amazing combinations of taste from traditional Italian products and spices. In the cheese heads, black crushed peppers, slices of red, nuts, and tomato Mashed. Cookins add only fresh natural products, which guarantees the quality and benefit of cheese.
Interesting. All varieties of pecorino are endowed with special status - PDO (Protected Designation of Origin). This means that cheese is protected by origin. Its manufacturer can only be engaged in well-defined Italian lands, which belongs to Pekorino. Production of cheese outside the permissible zone without a special permission is a crime for which responsibility is provided.
Chemical composition of Pekorino Romano 27% fat
| 86 | |
| 1064 | |
| 41 | |
| 1200 | |
|
Indeed, in sheep milk there are much less harmful and, which an adult cannot bargain and assimilate. Moreover, the balance of nutrients of the product is replete with vitamins and minerals that we cannot generate yourself. It is much smaller compared to most cheeses on cow's milk, but high levels of cholesterol and fats - 30 milligrams and 8 grams, respectively, by 30 grams of pecorino. We are not able to trace the complete process of producing dairy products. No guarantees that animals contain in appropriate conditions, feed useful food without impurities and collect exactly as much as the sheep can give. If these requirements are not observed, hormones, stimulating enzymes and toxic substances fall on the plate, which are highlighted by animals in stressful situations. It is impossible to predict their impact on a person. Common symptoms - a sharp weight set, problems with a hormonal background, uncontrolled appetite. Try to reduce the use of cheeses, regardless of the composition of raw materials, up to 20-50 grams per day. So you can sank hunger, close the psychological need for your favorite product and protect the body from the superstar / salt / hormones of animal origin. | |
Pekorino Romano is a cheese of sheep milk (Caprino Romano - from goat milk, Vaccihino Romano - from cow). Traditionally, this cheese has a cylindrical shape; Cheese diameter 20 cm, height 30 cm, weight 5.5-22 kg.
It has a smooth crust of the straw color, which can be covered with oil or yellow clay paste.
Cheese dough from white to straw color, structure dense, coarse, usually without oars.
The taste and aroma of cheese spicy, depending on the type of milk. For cooking cheese use raw sheep milk with a fat content of 6.8% or higher.
Pekorino Romano Cheese Recipe at Home
Ingredients:
- milk sheep - 10 l
- bacterial Culture Thermophilic - ½ teaspoon (2.5 ml)
- liquid enzyme - ¼ teaspoon (1.25 ml)
- cool saturated
- Olive oil
How to make cheese Pekorino Romano at home:
Prepare, wash and sterilize all tools and fixtures. In the container of sufficient volume of stainless steel, milk milk up to 32ºС.
Pull the bacterial culture on the surface of milk and give 5 minutes to wet. Mix the milk thoroughly, trying not to form air bubbles. Hold milk with a bacterial culture of 15 minutes, maintaining a temperature of 32ºС.
Divide in 50 ml cold water. Add an enzyme to milk and mix using movements from bottom to top and top down. Support a temperature of 32ºС for another 1 hour.
Check out the formation of "pure bliss". If necessary, to withstand the mixture at the same temperature another 5 - 10 minutes. On cubes with an edge of 0.5 cm. Give an excerpt for 5 minutes.
Slowly, no faster than 45 - 50 minutes, he heat the mixture to a temperature of 47ºС, carefully and continuously stirring grain. Cover the capacitance with a lid and leave it for 30 minutes alone.
Heat. This can be done draining serum through the form. Place the cheese in shape, laying out it with a cheese cloth. Separate the cloth so that the minimum number of folds is formed.
Press the cheese with an average pressure of 30 minutes. Remove the cheese from under the press, rejection and press a little more pressure again 1 hour. Once again, change the cheese and press a large pressure of 12 hours.
Get the cheese from under the press and place in the brine. Solite cheese in brine 20 hours, turn over once after 10 hours.
Remove cheese from the brine and dry at room temperature 2 - 3 days or until it becomes dry to the touch, turning over every day.
Hold the cheese at 12 ° C and relative humidity of 85% at least 5 months. Combine the cheese daily for the first two weeks, then twice a week the next 6 weeks. After two months of exposure, turn the cheese once a week. The resulting mold, remove the cloth moistened in the brine with vinegar.
After three months of exposure, cover the cheese head with olive oil to protect it from drying out and at the same time allow you to develop a cheese crust. Repeat the coating of oil by necessity every month or two. To achieve a sharp aroma, withstand the cheese for two years.
The yield of cheese Becorino Romano on this recipe is 1.75 - 2 kg.
