Cacio e Pepe Cheese Dip
A creamy, pasta-inspired party dip
Pecorino Calabrese
$21.00 / Lb
- Pasteurized
- Animal Rennet
- Age: 4-6 months
- Sheep Milk
- Italy
- ApproachableAdventurous
- SoftHard
Made in the southernmost part of mainland Italy, Calabria's version of pecorino is the perfect table cheese. Ivory colored and aged until granular and firm, this sheep’s milk wheel has a meatiness that stands out from other pecorinos. The lactic finish makes it extra snackable, as does the salty bite—just serve with Mitica® Taralli and Brooklyn Cured Finocchiona. Or shave over salad or pasta for the perfect finishing touch.
“A pecorino should be so tasty that you want to snack on it while your pasta is cooking, and this one definitely fits the bill.”
Pasteurized Sheep's Milk, Salt, Rennet, Cultures
- The name pecorino has its roots in the Italian word “pecora,” which means sheep.
- Pecorino represents a class of Italian sheep’s milk cheeses—it can be traced back as far as 900 BC.
- There are many varieties of pecorino, each representing its region of origin and showcasing the terroir within its flavor.
- This version comes from Calabria in Southern Italy. It’s less well-known in the United States than the ubiquitous Pecorino Romano.
- It’s made from whole sheep’s milk gathered from 50 regional Calabrian farms and is produced from January to June when the milk is plentiful and rich.
- The wheels are aged in wicker baskets, which creates a weave imprint on the rind.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
