What You Need to Know
The emulsion is formed by heating sheep's milk, salt, and rennet, which creates a stable mixture of fat and water. The rennet helps to coagulate the milk, while the salt provides a source of flavor.
This cheese is typically served with pasta or used as a topping and is a staple of Sardinian cuisine.
Steps
- 1.
Pecorino-filled culurgiones (Ogliastra, Sardinia): Provides rich filling for stuffed pasta
- 2.
Fregola con Pecorino (Cagliari, Sardinia): Creates creamy sauce for toasted pasta
- 3.
Pecorino-crusted lamb (Barbagia, Sardinia): Forms savory crust when baked
The Science
Primary Reaction
coagulation