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Pecorino | Milkbottle

Pecorino

Two of Pietro Pagliai´s cheeses, the bottom one is 3 months and the top one is 9 months

We’re visiting Claudio Petrucci at Podere Paradiso, Melo Cutigliano, where they make Pecorino, sheep milk cheese, made from raw milk, in old fashioned manners. All products are hand manufactured by the small family owned business. Usually the old father minds the sheep, son does the milking and the wife makes the cheese. Cheeses are matured in cool stonewalled rooms ”la Casciaia” for peroids ranging from 1 month (minimum) to 12 months.

Claudio's wife Claudio´s wife, in the final process of cheese making; the salting, which seals off the cheese for maturation
left Claudio's wife
right Claudio´s wife, in the final process of cheese making; the salting, which seals off the cheese for maturation
Sheep of the race ”La Massese”. A breed of black sheep, who are specially suited for cheese production, as they go on heat several times a year
Sheep of the race ”La Massese”. A breed of black sheep, who are specially suited for cheese production, as they go on heat several times a year
The final cheese ready for storage. ”La Massese” a breed of sheep originating from Tuscany
left The final cheese ready for storage.
right ”La Massese” a breed of sheep originating from Tuscany
Recipe
Spaghetti Cacio e Pepe
500 g spaghetti
300 g Pecorino Romano
1-2 tsp freshly ground black pepper
sea salt
Bring a large pot of water with salt to a boil and cook the pasta according to the directions on the package until al dente.
In the mean time, grate the Pecorino.
Drain the pasta, reserve 1 cup of the draining water, and return the pasta quickly to the pot.
Add the cheese and pepper while stirring, and stir in some of the reserved cooking water until a sauce begins to form on the pasta.
Serve immediately.
Serves 4

Images Mikkel Vang via Taverne Agency and Christine Rudolph. Recipe: Leonoor Ottink

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