https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Pecorino_Veneto_cheesePecorino Veneto cheese - Revision history2026-05-03T12:25:05ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Pecorino_Veneto_cheese&diff=232607&oldid=prevChef at 15:09, 20 July 20142014-07-20T15:09:00Z<p></p>
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[[Image:Pecorino Veneto cheese.jpg|thumb|200px|right|Pecorino Veneto cheese]]<br />
Pecorino Veneto is a [[Ewes' milk cheese|ewes' milk cheese]] from the lower provinces of Padova and Pegolotte in the Veneto region of [[Italy]]. It has the following characteristics:<br />
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Height 8 cm; diameter 22 cm; weight 2-2.5 kg <br />
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Shape: cylindrical<br />
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Rind: thin and fairly hard<br />
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Interior: firm, white to straw-yellow in colour, according to the season. <br />
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Flavour: mild, distinctive, not strong.<br />
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Before [[Pasteurization|pasteurization]], the [[Milk|milk]] is heated to around 37 °C, adding [[Freeze|freeze]]-[[Dried milk|dried milk]] enzymes and powdered or liquid [[Calf|calf]] [[Rennet|rennet]]. Coagulation occurs in 20 minutes. After the [[Curds|curds]] have been broken (into pieces the size of [[Grains|grains]] of [[Corn|corn]]), they can either be heated or not, depending on the desired texture and duration of ageing. The curds are then placed into moulds and pressed for 1-2 hours at a temperature of 36-38 °C. The [[Cheese|cheese]] matures in 20-30 days or at least 60 days if cooked.<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Veneto cheeses]]<br />
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