Healthy Food Database

Pecorino
Pecorino is an Italian cheese made from sheep's milk. There are two types of pecorino, toscado and romano. Pecoriono Toscado is a delicate, walnutty cheese that's quite mild and Pecorino Romano, the more widely used type is saltier and firmer.

Like all cheese, pecorino is a great source of calcium. Centuries ago, Roman wet nurses were given pecorion to enhance their milk production!
Category: Cheese
In Season:
To Buy:
Buy good quality pecorino from delicatessens or specialty cheese stores.
To Store:
Store in the cheese box of the refrigerator, wrapped in cling wrap or foil to keep it from drying out.
Tips & Tricks:
An excellent grating cheese, substitute pecorino for parmesan if desired.
Cooking Tips:
Pecorion is a great cheese to use in meatballs or stuffings, because it doesn't become stringy with heat. Remember also to reduce the salt used in a recipe if substituting pecorino, as it is naturally very salty.

Nutrition per Per serve:

Weight (grams):
30
Carbohydrates, g:
0.5
Fat (g):
7.2
Calcium:
Phosphorus:
Amines:
No information available
Glutamates:
n/a
Energy (kJ):
426
Protein (g):
8.8
Saturated Fat, g :
5.4
Magnesium:
Sodium:
Salicylates:
No information available

Benefits the Following Health Conditions:*

Osteoporosis
Find recipes with Pecorino

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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