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A question about a recipe: Spring Pea and Ricotta Torte with Lemon and Mint

B30a640a-6ebc-4349-b30e-8245f1e080df.spring_pea_and_ricotta_torte

I have a question about the recipe "Spring Pea and Ricotta Torte with Lemon and Mint" from TasteFood.

How do you determine if pecorino is young or old?

asked by Baywife over 4 years ago
3 answers 1346 views
Fc23ea4b-9ae1-494e-8a6f-ba43f6488062.me_by_barbara_tyroler
added over 4 years ago

I'm answering mostly to thank you for calling attention to this recipe. The season has come around again and I'll be making this.

To answer your question: I don't know, but suggest a good cheese shop or department where someone will know. Is that acceptable?

A64f0bcb-569d-43e7-b4db-4f21866cac44.farmer's_market
added over 4 years ago

Pretty sure aged Pecorino is harder and more crumbly than a young one - also a sharper/saltier taste. Kind of deeper color too. (When in doubt, I'd just ask your cheese guy. And ask for a taste.)

8c9db971-a7fe-4380-a7e1-415e74cb3d1d.green_apple_card
added over 4 years ago

A young pecorino is paler and softer in texture, with a milder, rounder flavor. An aged pecorino is harder and often more burnished in color, with a sharper, saltier flavor. Older pecorinos are aged over 6 months, and their labels will often say so.