Secrets of Italian Pecorino Cheese: A Timeless Tradition Revealed

Italy's Pecorino Cheese: A Timeless Tradition Italy, renowned for its rich culinary heritage, offers a treasure trove of gastronomic delights. This article explores the traditional method of producing pecorino cheese, a process that has remained largely unchanged for centuries. The heart of the process lies in the unique dry-salting technique, demonstrated in a recent video by National Geographic. This technique allows the cheese to absorb the salt naturally, resulting in a distinct flavor profile. "The pecorino cheese is always white in the beginning," explains the cheesemaker in the video. He then meticulously demonstrates the process, rolling the freshly formed cheese in a bed of coarse sea salt. The cheesemaker further reveals that the aging process requires a minimum of six months, contributing to the cheese's characteristic texture and taste. The video shows this process in detail, from the initial salting to the final product. The video's popularity highlights the enduring appeal of traditional food production methods and the global interest in authentic Italian cuisine.