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?
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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?
amysarah is a trusted home cook.
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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Well played. You deserve a cookie.
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