What is Tuscan Pecorino Cheese?
Tuscan Pecorino Cheese is a sheep’s milk cheese that has been made since early Roman times. When fresh, it has a mild, sweet taste and a soft texture, and when aged it is strong and spicy and has a firm texture similar to parmesan. It can be used in salads or with fresh fruit or honey, and when aged is commonly grated and added to pasta and soup dishes.
What does Tuscan Pecorino Cheese Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Ingredients
...Sheep's milk is similar to cows milk with its white or cream color. However, the fat content in sheep's milk is very high and therefore an excellent choice for making certain cheeses. Sheep's milk is thin, but may be a bit thicker than cow's milk, due to the fat content, which can be seen as globules in the milk. The flavor is sweet, buttery and milder than cow's milk.
...Cheese starter is made from milk, or lab made and sold powdered or frozen. The starter is formed of healthy bacteria that quickly facilitates the process of raising the acidity levels in milk and changing it to lactic acid; a necessary aspect in cheese making. This helps the cheese to form and is used by cheese makers to aid in the process of creating their product.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.