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Pecorino
Pecorino is the name of a family of hard Italian cheeses made from ewe's milk. The word derives from Italian ''pecora'' meaning ‘sheep’, which in turn is from the Latin ''pecus'' meaning livestock.〔(pecorino, n. ) OED Online. December 2013. Oxford University Press. Accessed 7 January 2014.〕
==Overview==
Of the four main varieties of Pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century.〔(Export statistics ) from the producers’ consortium〕 Most Pecorino Romano is produced on the island of Sardinia, though its production is also allowed in Lazio and in the Tuscan Province of Grosseto.
The other four mature PDO cheeses are the Pecorino Sardo from Sardinia; Pecorino Toscano, whose production was already attested by Pliny the Elder in his ''Natural History'';〔(Pecorino Toscano ) Consortium for the Protection of Tuscan Pecorino (in Italian)〕 Pecorino Siciliano (or Picurinu Sicilianu in Sicilian) from Sicily and Pecorino di Filiano from Basilicata.〔(Guide to PDO and PGI products: Pecorino of Filiano )〕
All come in a variety of styles depending on how long they have been aged. The more matured cheeses, referred to as ''stagionato'' ("seasoned" or "aged" ), are harder but still crumbly in texture and have decidedly buttery and nutty flavours. The other two types ''semi-stagionato'' and ''fresco'' have a softer texture and milder cream and milk tastes.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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