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?
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?
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.)
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.
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