Quote:
Originally Posted by even stephen  I think this type of pecorino may go by the name
Pecorino de Ripienzo or something like that. An unaged
soft pecorino with a pretty strong flavor. The consistency
is about the same a provolone. |
It might go by that name in some places, but the Pecorino Sienese noted here is from Siena, and is treated and aged in very specific ways. There well may be a Pecorino de Ripienzo, and it may indeed be similar, but it's a cheese I've never heard of - perhaps you've spelled it wrong as there is a Pecorino that has a
somewhat similar spelling with which I'm vaguely familiar.
In any case, this recipe came directly from Lorenza via a mutual acquaintance, no adjustments were made to it, and it was given to me about 13 years ago, so it's possible new cheeses have been introduced to the US since then.
You've got me curious, so I'll check with a couple of my cheese merchants who specialize in Italian cheeses.
Thanks,
Shel