The name Pecorino derives from the Italian word pecora, meaning sheep, and the term is used to describe a wide variety of Italian cheeses made from sheep's milk. Pecorino Marchigiano is a cheese with a very long tradition.
It is made with raw sheep milk flavored with local herbs and spices such as thyme, basil, marjoram, cloves, and black pepper, and it is then left to mature for at least twenty days - for the aged variety, that period can be up to a year. The shortly aged version is softer and lighter, while the matured version is harder, greasier, and much darker in color.
Marchigiano is often used to flavor pasta dishes, but it is also great when served with homemade bread and acacia honey or jam. The region of Marche is also renowned for two special variants: Pecorino di Botte and Cascio Pecorino Lievito.
Pecorino di Botte is made by leaving the shortly aged pecorino marchigiano to mature in sealed wooden barrels that previously contained wine, which additionally intensifies the flavor of the cheese, while Cascio Pecorino Lievito is lighter, with a soft texture and subtle flavor.
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