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(photo: small block of Pecorino “Monte Poro” from Calabria)
Sit down for a meal at any restaurant or home in Calabria and you’ll most likely encounter some variation of sheep’s milk cheese; specifically, Pecorino. During our recent trip to Calabria, for example, we ate Pecorino 4-5x per week and often mixed in a platter with local salumi and olives.
Sit down for a meal at any restaurant or home in Calabria and you’ll most likely encounter some variation of sheep’s milk cheese; specifically, Pecorino. During our recent trip to Calabria, for example, we ate Pecorino 4-5x per week and often mixed in a platter with local salumi and olives.
Click here for our guide to southern Italian cheeses.
One of my favorite sheep’s milk cheeses, and the cheese I choose to bring back to the US this summer, is Pecorino “Monte Poro” The cheese is aged 3 months and has great balance of sweet and tart/tang flavors with that unmistakable lanolin scent common to most sheep’s milk cheeses. Monte Poro is also moister than most aged Pecorinos giving it great mouth feel.
(photo: slice of Pecorino “Monte Poro”)
(photo: slice of Pecorino “Monte Poro”)
You can find Pecorino Monte Poro from the excellent online, Calabria, food shop Eterni Sapori Di Calabria.
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