This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


General Italian term for a cheese made with ewes" (sheep"s) milk. These can be table cheeses, or hard cheese for grating. (A small samples out of the many hundred's, are illustrated here)

The further south one goes the more piquant the cheeses tend to be.

Pesto sauce should strictly be made with hard Pecorino rather than the more usually encountered Parmigiano Reggiani.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review