Another Tuscan Pecorino is the Pecorino Senese or Senesi, which is a cheese that has a reddish rind due to the rind being rubbed with tomato paste. Versions of this cheese are also made with cow's milk, which can typically be detected by the yellowish tint to the cheese. As a young cheese it has a whiter colored meat that is creamier in texture, providing a somewhat nutty flavor. Aged Pecorinos are also used as grating cheeses for toppings on salads, pasta and vegetable dishes.Ī variety that is often eaten young is known as Pecorino Toscano, made in Tuscany, Italy. Since the aged Pecorino cheeses are much sharper tasting, they are generally sliced as thin shavings to be combined with meat, fruits or breads. Traditionally, Pecorino is produced with a salted rind that is painted black. As the Pecorino varieties age, the bone-colored paste becomes darker in color with a firmer texture and a saltier flavor. Their texture, which is slightly oily, can range from soft and moist to crumbly and granular. The fresh (fresco) Pecorino cheeses are soft, white cheeses with a mild, slightly lemony flavor, such as Ricotto Pecorino or Ricotta Salata. Sir in the cheeses.The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk. Meanwhile, add the mustard, heavy cream, evaporated milk, melted butter, and cornstarch to a bowl. Place in the preheated oven and bake for 10 minutes. Transfer to a cast iron pan or oven-safe baking dish. Add salt if needed, more mustard, or any spices you would like (garlic powder is a good one). If you want it creamier add more evaporated milk or cream, if you want it melty and stringing, add more cheese! Pour in the cheese mixture into the hot pasta and stir until the cheese is melted and has formed into a cohesive cheese sauce.
Meanwhile, add the mustard and evaporated milk to a bowl. Boil until cooked through and most of the water is absorbed. Bring the water to a boil, while stirring the pasta occasionally to prevent the starches from gelling which will make the pasta stick. Add a pinch of salt smaller than you normally would as the water will not be drained. Other good melting cheeses: Gruyere, Monterey Jack, Young Cheddar, MozzarellaĪdd dry macaroni to a pot and cover with warm water until it just covers the pasta. 56 g (2 oz) Low Moisture Mozzarella, shredded
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