Are you where you once thought you’d be at the age you are now? I’m certainly not. I thought I’d be a homeowner, married with one kid running around, pursuing a high-end career and I might have even predicted making more money. Well, I got one out of five (being a homeowner). But you know, teenage dreams come and go and to be honest, I’m somewhere better now.
The other day, I watched a shepherd guide his flock of sheep out to graze. Just like his father and grandfather before him, I presume. The sheep nibble on grass, mint, wild thyme, and rosemary that grow in abundance here in the Italian countryside. Have you ever watched a sheep graze? It’s actually kind of zen. Meditative. Therapeutic, even.
To herd sheep is not just a job, it’s a rhythm of life. They guide the flock into the rolling hills, where the air is still cold in the morning and the grass heavy with dew. It’s a life shaped by patience, waiting for the right time to milk the sheep. That milk will then be carefully transformed into the finest cheese Italy (and if I have a say in it: the world) has ever known: pecorino. Following traditions that haven’t changed in centuries because there is no need to rush this process. Pecorino is still salted by hand and aged until the flavors deepen into something sharp, nutty, and unforgettable.
Ever since I was a little girl, I’ve loved pecorino. Never really noticed the sheep before, if I’m completely honest, but definitely aware of the wonderful cheeses they can make. And if you’re reading this and think: of course she does, she’s Dutch. They live on cheese and they wear wooden shoes; I’m sorry. I’ve never worn clogs and Gouda kaas barely made it to my plate. But pecorino? That’s a different story.
A bite of history
The story of pecorino goes all the way back to Roman times. Its high energy content and long shelf life made it the perfect food for Roman soldiers on their endless journeys. That makes pecorino one of the world’s oldest cheeses. As the world evolves, so does the cheese, but nowadays pecorino is still made the traditional way in Lazio, Tuscany, Sardinia, and Sicily.
Pecorino cheeses are typically aged and have a hard texture, but they are also humble and versatile. They exist in a variety of flavors, colors, and textures, all shaped by what the sheep eat and when. Whatever the differences, there are two pecorino non-negotiables:
✦ The cheese is made from free-grazing animals whose milk gives pecorino a natural earthiness, thanks to a diet of local herbs and wild grasses.
✦ Making pecorino is highly personal and regional. Small things make a big difference.
Last summer I visited a small farm, run by the hosts of my B&B. They showed me not only how to milk a sheep, but also told me they check on their cheeses twice a day. Making small handwritten notes to ensure everything goes according to plan. I watched, fascinated, realizing that every piece of pecorino carries the story of the land, the sheep and the people who cared for it. That’s the kind of detail you taste in every bite, a reminder that food is never just food.
Very accurate title
Pecorino is a cheese with a very accurate title. The word pecorino comes from pecora, which means “sheep” in Italian. So yes, pretty straightforward, honest and spot on, don’t you think? But it doesn’t stop there. The most common type is Pecorino Romano. Guess where this one comes from? Exactly: Rome. There’s also Pecorino Sardo from Sardinia, Pecorino Siciliano from Sicily (what are the odds?) and Pecorino Toscano…do I really need to explain where that one comes from?
The yin to the yang
Before it ever hits your plate, pecorino goes through a process that’s part tradition, part patience and part skill. But most of all, it’s a collaboration between the shepherd, the sheep and the cheesemaker. And right at the end of that line, there’s us: the people who taste it. Or don’t, that’s optional too, I won’t judge.
We sprinkle it over a minestrone soup on a windy Wednesday afternoon in November, shave thin slices onto fresh spring greens for a simple yet sophisticated salad or create a pecorino crust on grilled meats and fish to elevate a Sunday barbecue. And of course, we grate Pecorino Romano over carbonara, giving the pasta a depth that’s impossible to ignore. But above all, pecorino is essential for the best homemade pesto. No pecorino, no pesto. It’s the yin to the yang of the sauce, and vice versa.
Dairy drama
If we go all food science-y on pecorino and sheep milk, I have to admit they belong to dairy. And when you say dairy, eyebrows are raised. Somewhere along the way, dairy got a bad rep when it comes to our health. People started talking about harmful effects on digestion, about its fat content and then there’s the whole “animals produce methane” speech. Suddenly, we find ourselves trapped in the ongoing debate of whether we should or shouldn’t eat dairy.
It’s true: our planet is in trouble (and we have to do something about it!). Some people genuinely struggle with lactose. And yes, when the food industry starts messing with dairy by adding all sorts of extras, it can become harder for our bodies to handle. But dairy in its purest form, straight from the animal? That’s as close to nature as it gets. And if you ask me, nature knows exactly what it’s doing.
So I keep dairy products in my kitchen and honestly, I encourage you to do the same. Unless, of course, you’re intolerant or allergic. Then it’s not a matter of “should I eat it or not”, it’s simply common sense not to. But for everyone else: dairy comes with more benefits than drawbacks. Think vitamins, minerals, calcium, protein. Things your body is pretty happy about.
And the fat? A classic myth: “Cheese makes you fat.” Well… not really. Cheese does contain fats, but fats are not the enemy. They give flavor, protect your organs and truly nourish your body with energy. It’s not the cheese on your plate that’s the problem, it’s the amount of cheese that influences your health.
A couple of reasons why sheep milk cheese deserves a spot in your kitchen
✦ Health-wise: because it’s a nutritional powerhouse. It’s high in calcium, iron, magnesium, zinc and vitamins, supporting bone and immune health. Sheep milk also contains more digestible proteins, which may make it gentler and easier for your body to process.
It does contain more fat than cow’s milk. But not the scary kind, the good kind. The kind your body actually likes. If you want the science term: monounsaturated fats. These can help lower cholesterol levels, reducing the risk of cardiovascular issues. Isn’t that nice?
✦Taste-wise: Sheep milk cheese has a milder, smoother flavor compared to the stronger flavors of goat or cow cheese. You don’t need much to elevate your dishes, a little goes a long way.
✦Life-wise: Just like herding a flock of sheep, eating honest, well-made products like pecorino slows life down, just for a little while. Everything feels right. Even if you’re not exactly where you thought you’d be in life.
I like to think that when I turn 80, I’ll still be doing what I love most: cooking for friends and family gathered around my kitchen table. We’ll share long dinners filled with dishes that bring us the most pleasure. We’ll bring back memories of people, places and magical moments. The smell of fresh pasta drifting through the kitchen and the taste of pecorino melting on our tongues… let’s be honest, that’s pure happiness, right?