It is used in many important italian pasta dishes, risotti, but in general,
when a recipe needs to be more tastier, grate some pecorino romano, because
with its savouriness enhances the flavours. However it is important not
to abuse it, because it is quite salty.
In that sense, there are some little differences in flavours: cheeses produced
in Lazio are usually a little saltier than cheeses from Sardinia.
PECORINO ROMANO: others dairies
and images
After the addition of starter the milk is thermised at the temperature of 38-40° C using a paste lamb rennet.
The curd is cooked at the temperature of 45-48° C. When the curd has reached the correct consistency, the cheesemaker cut it until the granules have the dimension of a grain of wheat.
