Hi Everyone,
I know I'll probably have to mortgage the house in order to afford the sheep milk needed but would anyone have a tried & tested recipe for a fresh Pecorino cheese? Mum loves this cheese and I figured since it won't take long to age...I'll make her some. Searched the web with very little guidance. Hoping some of you experienced makers had a recipe or guidance.
There is a youtube clip showing the process here https://www.youtube.com/watch?v=-hiOKyjZeAM (https://www.youtube.com/watch?v=-hiOKyjZeAM) and an article here https://www.finedininglovers.com/stories/pecorino-cheese-preparation/ (https://www.finedininglovers.com/stories/pecorino-cheese-preparation/)
HI Bill,
Thanks for the reply and the links.
I saw the article before. I just thought it was a little vague and hoped there would be a more specific recipe around.
The video made me laugh at how "rustic" it is. The only modern thing I saw was the moulds they used. But hey, that's how it was done pre-modern days with milk from a plastic carton and culture from the internet direct to your freezer.
Thanks again, I'll try looking further as I'm really keen to try it out.
Cheers.
200 Easy cheese recipes, by Amrein-Boyes has a pecorino ramano recipe that works well----I prefer less salt and brine it less time----I also prefer it fresher-----so I don't age it near as long. You would probably have to experiment with the brine time and aging to get the flavor and texture you want.
Qdog
Thanks for the advise qdog,
I just ordered that book over the weekend. I think I'll give it a try once I receive it. How long for brine time & aging do you suggest? I don't want it over salty either.
I brined a 4 gallon make about 12 hours in heavy brine-----then air dried, coat in olive oil, vac bag----aged 2 to 4 months until the cheese was the way I preferred---took alot of testing in between---I do pretty much the same with Parmesan-----I don't care much for moldy rinds. Don't be afraid to experiment once you have experience. As I said, my preference in salt and texture would probably be different then others.
By the way, only used sheep milk once ( it was free ) and I preferred the raw Jersey milk----I think you really like that flavor or you don't---most people I know , didn't.
Thanks for the advise qdog.
Will give that a try. Probably with cow milk first before the more expensive sheep milk.
Cheers.