Pecorino Pepato
Sometimes all it takes is a grating of cheese. But beware, not all cheeses, even when grated, will give the same effect. Grate some mozza and your lasagna will have an even melted layer of gooey goodness. Grate some gruyere on your cauliflower gratin for a sharp twang and golden crust. Grate some parmesan to subtly elevate your pasta dish. But you grate some Pecorino Pepato when you want a lift with some bite.
Pecorino is a hard Italian cheese made with sheep’s milk as compared to Parmeggiano, which is made with cow’s milk. Also referred to as Pecorino Romano, it has a sharper taste than Parmeggiano and is better suited for dishes with more pronounced flavours. It’s delicious with a broccoli rabe and sausage pasta for example.
Pecorino Pepato has all the fine qualities of the Pecorino Romano but is dotted with whole black peppercorns. I adore the way the smoky spiciness of the pepper intermingles with the lactic pungency of the cheese. It’s ridiculously good grated on scrambled eggs.
Available at the Fromagerie Atwater.
NSpielmann
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These short informative, didactic blog offerings are GREAT! Keep 'em comin'. By the way is there a pecorino you prefer - I often buy LUPA...whaddya think ?