In this post, we’ll delve into Casu Marzu’s history and its significance to Sardinian culture. Of course, we’ll also dive into the science behind its maturation process, and why it’s been the subject of health and legal debates for years.

SEE ALSO: List of the most shocking banned cheeses in America →

Synonyms

Casu martzu, casu becciu, casu fattittu, casu frazigu, hasu muhidu, formaggio marcio.

Cheese snapshot

• Ingredients: Pecorino cheese made from whole milk of Sardinian sheep, with the addition of rennet, salt, and the presence of Piophila casei larvae inside the cheese.
• Sheep breed: Sardinian.
• Shape: Cylindrical.
• Weight: Varies depending on the type of cheese produced in different areas, typically between 2 and 4 kg. 
• Type of paste: Generally creamy and spreadable, but it can be firmer depending on the maturation stage. Ranges in colour from white to straw yellow, with brownish shades. 
• Rind: Typically soft to semi-hard, non-uniform with a firmer edge. The colour changes with maturation, ranging from deep yellow to brown or dark brown. 
• Flavour and aroma: Has a distinct, intense aroma. It melts in the mouth, leaving a strong taste, often spicy due to the lamb’s rennet. The aroma recalls the scents of Mediterranean scrub.  

Origins and history of Casu Marzu

Casu Marzu, which translates from Sardinian as “rotten cheese”, is deeply rooted in the pastoral traditions of Sardinia. This small island south of Italy has a long history of sheep farming and cheesemaking. Sardinia’s shepherds have been producing Pecorino, the base cheese for Casu Marzu, for thousands of years.

Pecorino itself is a firm, savoury cheese made from sheep’s milk. Legend has it that a few centuries ago, a batch of cheese was accidentally contaminated by the larvae of the cheese fly (Piophila casei). Consequently, those wheels of Pecorino naturally began to ferment beyond the usual stages of ageing.

What began as an unintentional event soon became a tradition. Locals noticed that this fermentation process created a softer, more pungent cheese. And would transform the otherwise firm Pecorino into something more creamy, with complex flavours and aromas.

What might have been considered spoiled by some was instead embraced by Sardinian shepherds. Eventually, the cheese earned a special place in Sardinian culture.

Where is Casu Marzu made today?

The production facilities are mainly located on livestock farms, and Casu Marzu production typically takes place in the homes of breeders.

These locations have specific microclimatic conditions, particularly regarding temperature and humidity, which are essential for the fly’s activity. The final product is often stored in cooler environments, sometimes in a refrigerator.

How Casu Marzu is made

Pecorino stage

The making of Casu Marzu starts much like Pecorino cheese production. Fresh sheep’s milk is curdled using natural rennet, after which the curd is pressed and moulded into cheese wheels.

These wheels are then aged for a few weeks, allowing them to develop a firm texture. But what happens next is what distinguishes Casu Marzu from other cheeses.

Larval stage

The uniqueness of this product comes from the presence of the larvae of the Piophila casei (cheese skipper) fly, attracted to the cheese’s scent. During maturation, expert cheesemakers use traditional techniques to help create favourable conditions for the fly to lay eggs.

These measures include reducing the brining time to avoid bacterial fermentation while still attracting the insect. The cheeses are lightly pressed, and sometimes small holes are made in the rind with a few drops of oil to soften the rind and attract the fly. 

In addition to this, limited handling of the cheeses also helps. Once larvae are detected, the affected cheeses are separated and stored in a controlled environment. To promote further larval development, the cheese paste may be broken up inside the cheese. Finally, some makers stack their cheese wheels, allowing the larvae to pass from one to another.

Since the Piophila casei population is highly sensitive to temperature, climatic conditions are critical. As a result, its production is seasonal, from late spring to late autumn, depending on the weather.

Once the larvae are detected, the cheese is cut on one side to create a lid (called su tappu) to monitor the fermentation process.

The science behind Casu Marzu

Undoubtedly, the process of allowing cheese to decompose with the help of live larvae is fascinating from a biochemical perspective.  

The larvae of cheese skipper fly excrete enzymes that accelerate the breakdown of fats and proteins in the cheese, resulting in a soft, spreadable texture. This chemical reaction also creates a range of volatile compounds responsible for the cheese’s intense aroma and complex flavours.

Health risks associated with Casu Marzu consumption

However, the very thing that makes Casu Marzu so unique has also made it a topic of scientific scrutiny. Indeed, there are legitimate safety concerns when consuming food that’s essentially in an advanced state of decomposition.  

The larvae, although generally safe to eat, can potentially survive in the human digestive system, leading to a condition known as intestinal pseudomyiasis. While rare, it is a potential health risk.

Symptoms of intestinal pseudomyasis

• Abdominal pain: Patients may experience cramping or discomfort in the abdominal area. 
• Nausea and vomiting: The presence of larvae can cause digestive disturbances, leading to nausea and sometimes vomiting.
• Diarrhoea: Infestation can lead to gastrointestinal upset, resulting in diarrhoea. 
• Anal itching: In some cases, larvae can exit the body through the anus, causing itching and irritation in the rectal area. 
• Weight loss: Prolonged infestation may lead to malnutrition and weight loss. 

Intestinal pseuomyiasis can be a serious condition if not addressed promptly, so seeking medical attention if symptoms arise is crucial.

Bacterial infections

Beyond the risk of larval infection, there’s also the broader issue of bacterial contamination. Since Casu Marzu is a raw milk cheese, and it undergoes a process of natural fermentation with minimal control over the conditions, it can be vulnerable to harmful bacteria like Salmonella or E. coli.

Taste, aroma and texture of Casu Marzu

The taste of Casu Marzu is powerful and complex. It’s creamy, with a strong, earthy flavour and a slightly spicy kick. The texture can range from soft to almost liquid, depending on the duration of fermentation.

While the ammonia-like aroma can be off-putting to some, those who appreciate bold flavours find it to be part of the appeal.

The experience of eating Casu Marzu

For those brave enough to try it, eating Casu Marzu is an unforgettable experience.

When the cheese becomes creamy, it is consumed by lifting the lid and scooping out the paste with a spoon. While the larvae contribute to this unique texture and taste, they also remain very much alive when the cheese is consumed.

In fact, the presence of live larvae is often seen as a sign that the cheese is fresh. It’s common to find the larvae wriggling around the surface, and in some cases, people report that they can leap as high as 15 cm (6 inches) when disturbed!

Locals often serve this cheese with traditional Sardinian flatbread called pane carasau and a glass of strong red wine like Cannonau. Some people choose to remove the larvae before eating the cheese, while others consume them as part of the experience.

Those who do not wish to eat them place the cheese in a sealed paper bag. The larvae, starved for oxygen, writhe and jump in the bag, creating a “pitter-patter” sound. When the sounds subside, the larvae are dead and the cheese can be eaten.

Cultural significance of Casu Marzu in Sardinia

For many Sardinians, Casu Marzu is more than just a cheese; it’s a symbol of heritage, community and the island’s agricultural roots. The cheese is often eaten at special occasions like weddings, festivals and family gatherings.

Because of the cheese’s controversial nature, it has faced significant pushback from food safety regulators both in Italy and across the European Union. For years, it was illegal to sell due to health concerns associated with consuming food infested by live larvae.

However, Casu Marzu never disappeared. Sardinians continued to produce and eat the cheese as part of their culinary identity, often sharing it only with close friends and family to avoid legal repercussions.

In 2004, after much lobbying, Sardinians succeeded in getting Casu Marzu declared a Prodotto Tradizionale della Sardegna (traditional Sardinian food product). This designation provides protection for foods that are tied to regional heritage, allowing them to be made and sold locally without interference from broader health regulations.

The future of Casu Marzu

In an era where pasteurisation, food safety regulations and mass production have taken over much of the food industry, Casu Marzu is a reminder that some things cannot be replicated in a factory.

However, Casu Marzu’s future remains uncertain. While it has been granted protection as a traditional food, it’s still produced on a very small scale, and the legal gray areas surrounding its production and sale make it impossible to find outside of Sardinia.

Moreover, as younger generations of Sardinians are increasingly exposed to globalised food culture, the question of whether Casu Marzu will continue to be cherished or fade into obscurity remains open.

Conclusion

Casu Marzu is much more than a strange cheese with a shocking reputation. It’s a window into the history, culture, and traditions of Sardinia. And a testament to human ingenuity and the complex relationship between food, science and society.

Whether you’re fascinated or repulsed by the idea of eating cheese filled with live maggots, there’s no denying that Casu Marzu sparks curiosity.

In the end, Casu Marzu challenges us to rethink our relationship with food, culture and the natural processes that make both possible. While it may not be for everyone, for those who embrace it, Casu Marzu is a unique and irreplaceable part of Sardinian lore.

Have you tried this unique cheese? I’d love to hear about your experience in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Casu Marzu: Maggot Cheese From Sardinia (Banned Worldwide)  appeared first on Cheese Scientist.

SEE ALSO: Everything you’ve ever wanted to know about Pecorino cheese →

What is Pecorino?

Pecorino is a delicious Italian cheese made from the milk of sheep. It is known for its hard and crumbly texture, and its distinctively salty and tangy flavour that varies based on its age.

Actually, Pecorino has a rich history, dating back thousands of years in Italy. However, the production of Pecorino cheese has remained relatively unchanged over the years. 

Today, Italians enjoy Pecorino in various ways. It is often served on its own as a table cheese, sliced or grated. Or you can use it as an ingredient in pasta dishes, salads and other recipes. 

You can read more about the history and production of this Italian classic cheese here.

Different types of Pecorino

Presently, Pecorino is produced throughout Italy, with the most famous regions being Sardinia (Sardo), Tuscany (Toscano) and Lazio (Romano). Moreover, each region has its own traditional methods of production and ageing, resulting in a wide variety of Pecorino cheeses with distinct flavours and textures.  

In addition to those regions, you can also find some lesser-known Pecorino producers in Sicily, Calabria and Basilicata. Without further ado, let’s have a look at the different regional versions of this famous sheep’s milk cheese. 

1. Pecorino Romano

Let’s start our exploration of Pecorino with its most famous version, Pecorino Romano. As its name indicates, this type of Pecorino originates from Rome in the Lazio region. Over time, the production of Pecorino Romano spread to Tuscany and Sardinia. 

Pecorino Romano has a thin ivory or straw-coloured rind that can be natural or coated in black wax. Moreover, its paste is hard and compact or slightly eyed, and its colour varies from white to straw yellow.  

The ageing period for this type of Pecorino is at least 5 months for the table version and 8 months for the grating cheese. Finally, the cheese’s flavour is aromatic and slightly spicy in the table cheese. On the other hand, the more mature cheese has an intensely spicy flavour with variable sapidity. 

Without a doubt, this Pecorino is commonly used in cooking and is known for its ability to enhance the flavours of various dishes. Due to its texture, it is a popular grating cheese used as a topping for pasta dishes like Cacio e Pepe. It can also be used as a garnish for soups and salads. 

2. Pecorino Sardo

Next, we have Pecorino Sardo, the variety of Pecorino that actually originates from the island of Sardinia. In fact, the DOP “Pecorino Sardo” refers to two different types of cheese: Dolce and Maturo. 

Firstly, Pecorino Sardo Dolce wheels weigh up to 2.5 kg and the cheese has a smooth, white or light straw-coloured rind. Moreover, it has a soft, compact or slightly holey texture with a sweet aromatic or slightly acidic flavour.  

On the other hand, Pecorino Sardo Maturo weighs between 3 and 4 kg and is aged for at least two months. As a result, it develops a brown natural rind around a white to light-yellow paste with occasional eyes. Moreover, this aged Pecorino has a strong and pleasantly spicy taste. 

Sardinians often serve Pecorino Sardo as a table cheese, either on its own or paired with honey, figs or cured meats. It can also be grated and used as a topping for pasta dishes, salads or soups. 

3. Pecorino Toscano

Pecorino Toscano DOP is a cheese that is deeply rooted in the Tuscan dairy tradition, since the Etruscan times. The Etruscans produced large wheels of cheese using vegetable rennet, which could sustain a family for a long time. Today, Pecorino Toscano DOP continues this tradition and is a cheese that is rich in flavour, representing thousands of years of Tuscan dairy heritage. 

The production area of this DOP Pecorino includes the entire Tuscany region, as well as specific nearby municipalities in Umbria and Lazio. To be called Pecorino Toscano DOP, the cheese must comply with strict specifications, including the use of sheep’s milk from the designated area of origin. 

Pecorino Toscano DOP has a cylindrical shape with a slightly curved edge, and its diameter ranges from 15 to 22 cm. The paste of the cheese is typically white or straw yellow in colour. The flavour of Pecorino Toscano is fragrant and unique, often described as “sweet”. And its flavour becomes more intense and aromatic as it ages without ever becoming spicy. 

4. Pecorino Siciliano

Together with Sardinia, Sicily is one of Italy’s most famous islands. And, of course, it has its own version of Pecorino. In many ways, this cheese is deeply connected to the island. From the terroir in its soil to its unique climate, the island crafts a cheese that is distinctly different to all the other types of Pecorino. 

Today, there are four different versions of Pecorino Siciliano with varying maturation times. The youngest and freshest is Tuma (1-3 days). Then you have Primo Sale (10 days), followed by Secondo Sale (45-90 days). And finally, Pecorino Siciliano Stagionato is aged for a minimum of 4 months. 

All the aged versions of this cheese develop a hard natural rind due to regular brushing with olive oil. Moreover, the cheeses rest in rush baskets which create a unique pattern on the rind which bears a subtle resemblance to Manchego. As for the cheese’s paste, it is hard and dense ranging in colour from white to pale straw, with fine, evenly distributed holes. 

Without a doubt, Pecorino Siciliano is an excellent table cheese and pairs well with bread and olives. Also, you can enjoy this island cheese alongside wines like Marsala (for the younger cheeses) and Etna Rosso or Cerasuolo di Vittoria (for the more mature versions). 

5. Pecorino Crotonese

Next, we have the Pecorino from Calabria, Pecorino Crotonese. The earliest mentions of this historical cheese date to 1759 and by the 19th century, it has reached the Naples markets. 

Today, Pecorino Crotonese is made in three different versions, Fresco, Semiduro and Stagionato. The fresh version (Fresco) has a thin rind and a soft, creamy paste. On the other hand, the mid-range cheese (Semiduro) has a thicker light-brown rind and a denser paste with eyes. Finally, the mature Stagionato develops a thick hard rind and has a hard, crumbly paste. 

The younger cheeses are popular appetisers in Calabria and around the rest of Italy. In fact, they pair beautifully with local sun-dried tomatoes, peppers in oil and Tropea onions. As you would expect, Pecorino Crotonese Stagionato is most used as a grating cheese in the local cuisine.  

6. Pecorino di Filiano

Originating from Basilicata, Pecorino di Filiano gets its name from the practice of local women spinning wool. Actually, the production of this cheese is steeped in local tradition with the recipe passing down from generation to generation. The DOP dictates that the makers of this Pecorino must use local milk and locally sourced rennet. 

During maturation, an affineur brushes each cheese with an olive oil and wine vinegar mixture. As a result, this Pecorino develops a hard natural rind. Furthermore, Pecorino di Filiano has a hard, dense and oily paste with occasional holes. 

Due to its deep and complex flavour, Italians favour this sheep’s milk cheese as a table cheese. However, it is also a popular ingredient in the local Lucanian cuisine. 

7. Pecorino delle Balze Volterrane

Undoubtedly, the remaining three Pecorino cheeses on our list are less known outside of Italy. Let’s start with Pecorino delle Balze Volterrane from Pisa (Tuscany). This DOP cheese is made with the raw milk of the Italian Sarda sheep. And because cheesemakers use cardoon thistle to coagulate their milk, it is suitable for vegetarians. 

Presently, Pecorino delle Balze Volterrane is available in four varieties: Fresco (matured for 4-7 days), Semistagionato (aged between 45 days and 6 months), Stagionato (matured for 6-12 months) and Pecorino da Asserbo, aged for over a year. 

During ageing, an affineur treats each wheel of cheese with wood, olive or holm oak ash. Due to this, the cheese develops a grey rind and a unique flavour. Under the rind, its soft paste changes from white to light-yellow as it ages. 

The flavour of this cheese has a delicate piquant finish which becomes stronger with ageing. Today, you can find Pecorino delle Balze Volterrane in many traditional Tuscan dishes. But you can also enjoy it on its own or with assorted deli meats and vegetables. 

8. Pecorino di Picinisco

Produced throughout the entire Comino Valley in the Province of Frosinone, Pecorino di Picinisco is an uncooked, hard cheese made with raw sheep milk. It is available in two varieties, Scamosciato (semi-matured) and Stagionato (matured). 

The Scamosciato type matures from 30 to 60 days, and the Stagionato for a minimum 3 months. The latter develops a hard brown natural rind and a very crumbly, dense paste. While Scamosciato has a sweet flavour and a strong aroma of mountain pastures, the Stagionato variety is more intense and full-bodied, with pronounced spicy notes. 

Pecorino di Picinisco is used as a basic ingredient in many traditional recipes of the Lazio region. However, it also excels as a table cheese. Some traditional pairings include a slice of Pane Casareccio di Genzano, acacia honey, green tomato or red onion jam. 

9. Pecorino del Monte Poro

As its name indicates, the final Pecorino on our DOP list hails from Monte Poro in Calabria. With mentions dating back to the 16th century, Pecorino del Monte Poro is one of Italy’s oldest cheeses. In recent times, it had almost disappeared from circulation. An association called Strada dei Sapori del Poro has been set up to help repopularise this ancient cheese.

One distinct feature that separates this cheese from all other Pecorino cheeses is its incredibly complex flavour. It all begins with the flavoursome milk of cows that feed on the aromatic herbs of Mount Poro. In addition to this, cheesemakers brush their cheeses with an olive oil and chilli peppers mixture. As the cheese ages (up to one year), this spicy flavour penetrates its paste. 

Pecorino del Monte Poro pairs well with seasonal vegetables and local bread. And is spectacular when served grilled with local sausages, sun-dried tomatoes or preserves. Finally, aged versions of this Pecorino can also be grated onto your favourite Italian dishes. 

Summary: not all Pecorino is created equal

Thanks to its nine different DOP listings, Pecorino is undoubtedly Italy’s most varied and protected cheese. And, as you can see, each version has its own unique organoleptic properties. As a result, you may want to serve this versatile cheese as part of a cheese platter. Or grate it on top of your favourite Italian pasta or soup. 

What’s your favourite Pecorino? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 9 Types of Italian Pecorino (Protected by DOP Stamp) appeared first on Cheese Scientist.

SEE ALSO: Could Provolone actually be Italy’s most versatile cheese? → 

What does Pecorino mean?

Let’s start our exploration of this traditional sheep’s milk wonder with a quick Italian lesson. Unsurprisingly, the name Pecorino derives from the Italian word pecora which means “sheep”.

While cheesemakers in different regions make a number of local versions of Pecorino, they all use sheep’s milk. As we dig a little deeper into its tradition, you will find that regional makers use either raw or pasteurised milk.  

History of Pecorino cheese

Without a doubt, Pecorino has a long and storied history. Indeed, its origins can be traced back to ancient times, when sheep were first domesticated in the Mediterranean region. The Etruscans, who lived in what is now Tuscany, were among the first to make cheese from sheep’s milk. They even had a God of plant life, wine and cheese (called Fufluns) and used cheese as a currency. 

During the Roman Empire, Pecorino was a popular food among soldiers and traders, as it was a durable and easily transportable source of protein. Over time,the production of Pecorino cheese continued to spread throughout Italy, with different regions developing their own unique variations.

In the Middle Ages, monasteries played a major role in the production of Pecorino cheese, as they had the resources to maintain large flocks of sheep and the knowledge to make cheese. 

During the Renaissance, Pecorino cheese became a luxury food enjoyed by the wealthy. As a matter of fact, Italian nobles often served the cheese at banquets and even gifted it to royalty. In the 19th century, with the expansion of the railway, Pecorino cheese began to be exported to other parts of Europe and even to America. 

Where is Pecorino made?

Presently, Pecorino is produced throughout Italy, with the most famous regions being Sardinia (Sardo), Tuscany (Toscano), and Lazio (Romano). Moreover, each region has its own traditional methods of production and aging, resulting in a wide variety of Pecorino cheeses with distinct flavours and textures.  

In addition to those regions, you can also find some lesser-known Pecorino producers in Sicily, Calabria and Basilicata. You can read more about the nine different DOP Pecorino cheeses here.

How is Pecorino made?

While Pecorino was traditionally an artisanal cheese, it is now made both on a small-scale and at a commercial level. While there are differences in the production depending on the scale, some of the basic methods have not changed since the Middle Ages. 

Fresh sheep’s milk

Of course, it all begins with fresh sheep’s milk. The milk is collected from local farms, where sheep are typically raised on a diet of grass and herbs. Depending on the maker, they will either use raw milk or pasteurise it first.  

Culture and rennet

Once the milk is ready to be converted into cheese, the maker adds starter culture and rennet for coagulation. This causes the whey (liquid) to separate from the curd (solids). Once the curd forms a solid mass, it is cut into smaller pieces to release even more whey.

Next, the cheesemaker cooks the curd to firm up its texture. Finally, they transfer the cooked curds into moulds and press them. Overall, this process removes more whey and gives Pecorino its signature shape. 

Salting

The cheese is then salted and placed in a cool, humid ageing room where it will mature for a period of time. The length of ageing can vary depending on the type of Pecorino being produced, but can range from several weeks to several months. And this leads us to our next question. 

What are the different ages of Pecorino?

The ageing process of Pecorino cheese can vary depending on the type of Pecorino being produced. Here are three examples of different ages of Pecorino with tasting notes on each. 

Fresco

This type of Pecorino is aged for a very short period of time, usually only four weeks. It has a soft, creamy texture and a mild, sweet flavour. 

Semi-stagionata

Next, we have a slightly more mature cheese. As you’ve probably guessed, semi-stagionata translates to “semi-aged”. Typically, an affineur will age these wheels for 2-3 months. As a result, it has a firmer texture and a more robust and pronounced flavour. One great example is Pecorino Toscano. 

Stagionata

Finally, we have the most mature version of Pecorino. Wheels of Pecorino Stagionata age for a minimum of 4 months and up to 12 months. Therefore, this version of Pecorino develops a hard, crumbly texture and a strong, salty flavour. Without a doubt, the most famous Pecorino Stagionata is Pecorino Romano. 

How to serve Pecorino like the Italians

Together with Provolone, Pecorino might just be Italy’s most versatile cheese. Indeed, there are a number of ways that the locals enjoy this pressed cooked cheese. Unsurprisingly, the best way to serve Pecorino will depend on its age and origin. 

Pecorino as a table cheese

Due to its subtle flavours and semi-soft to semi-hard texture, Pecorino Fresco and Pecorino Semi-Stagionata make great table cheeses. You can pair these delectable cheeses with fruits, nuts, honey and jam.  

Cooking with Pecorino

As for Pecorino Stagionata, you can make the most of its hard texture by grating it on top of your favourite Italian dish. Some great examples include pizza, risotto and pasta. As a matter of fact, the famous Italian dish Cacio e Pepe is a celebration of Pecorino, black pepper and pasta. 

Is Pecorino good for you?

As is the case with most cheeses, Pecorino is a great source of protein and calcium. Moreover, it is also rich in essential nutrients such as vitamin B12, phosphorus, and zinc. Due to its high fat content, Pecorino is a great cheese for the ketogenic diet. 

Finally, due to their long maturation period, both raw and pasteurised are safe in pregnancy and lactose intolerance. You can learn more about the nutrition facts for Pecorino by clicking here. 

Alternatives to Pecorino

If you can’t get your hands on your favourite Pecorino or simply want to try something a little bit different, we’ve got three great recommendations for you.   

Grana Padano

Grana Padano is a semi-fat pressed cooked cheese that is made from cow’s milk. Undoubtedly, it is one of the most popular and well-known grana cheeses in Italy, along with Parmigiano Reggiano.

Unlike the latter, Grana Padano originates exclusively from the Po River Valley in northern Italy. And the name “Grana Padano” is protected by the European Union’s Protected Designation of Origin (DOP) status. 

Grana Padano is aged for at least 9 months, and it can be aged for up to 2 years. The longer the ageing process, the more intense the flavour and the harder the texture. The cheese has a sweet, nutty flavour and a granular texture.

Because of this, Grana Padano is a great alternative to Pecorino for grating on top of pasta, pizza or risotto. And just like Pecorino Fresco, you can also serve it as a table cheese. 

Piave

Next, we have Piave which is also a semi-fat cow’s milk pressed cheese. It is produced in the Piave river valley in the Veneto region of northern Italy. Like Pecorino and Grana Padano, Piave bears a DOP stamp that protects its name, geographical origin and production. 

Piave cheese is aged for at least 5 months, and it can be aged for up to 12 months. The longer the ageing process, the more intense the flavour and the harder the texture becomes.

Effectively, an aged Piave has a slightly sweet and nutty taste, and a very granular texture. Hence, the best way to serve this cheese is to grate it onto pasta, soups and salad. Also, it is a great table cheese and can be paired with local red wines and beer. 

Monte Veronese

Our final recommendation is another cow’s milk pressed cooked cheese called Monte Veronese. Like our first two alternatives to Pecorino, Monte Veronese is a DOP cheese that is exclusively produced in the Verona province in the Veneto region of northern Italy. 

Local cheesemakers age their wheels of Monte Veronese for a minimum of 4 months, and up to 18 months. As you would expect, the longer the ageing process, the more intense the flavour and the harder the texture becomes.

A 12-month-old Monte Veronese has a slightly sweet and nutty taste, and a granular texture. The cheese is often grated and used as a topping for pasta dishes, soups, and salads. It’s also great for snacking, paired with a glass of wine or a beer. 

Conclusion

Thank you for reading our post on Pecorino. As you can see, this traditional sheep’s milk cheese is made in various regions of Italy with a whopping nine different versions holding a DOP. What’s your favourite type of Pecorino? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Pecorino: Italy’s Most Protected Cheese appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

Nutrition Facts Summary for Pecorino Romano Cheese

Due to its high fat and low carbohydrate contents, Pecorino Romano is a great cheese for people following a ketogenic diet. Moreover, like other pressed cooked cheeses, Pecorino has low to no detectable levels of lactose. As a result, even the most sensitive lactose intolerant cheese lovers tend to be able to digest this Italian cheese comfortably.

The various versions of Pecorino can be made with either raw or pasteurised milk. Due to their low moisture content and long aging, they are all considered to be safe to eat during pregnancy. However, due to its very high sodium content, this pressed cheese is not suitable for people who have high blood pressure and are on a low sodium diet.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Pecorino Romano Nutrition Facts (Is Pecorino Cheese Nutritious?) appeared first on Cheese Scientist.