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n. pl. pe·co·ri·nos
An Italian cheese, especially Romano, made from sheep's milk.

[Italian, of ewes, pecorino, from pecora, ewe, sheep, from Latin, cattle, pl. of pecus; see peku- in Indo-European roots.]


(Cookery) an Italian cheese made from ewes' milk
[C20: from Italian, literally: of ewes, from pecora sheep, from Latin pecus]
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References in periodicals archive ?
Pecorinos are to Southern Italy what Parmigiano-Reggiano and Grana Padano are to the North.
When it comes to endings - if there's room - one of the best and most fulfilling is a plate of three cheeses (two pecorinos and a softer taleggio, $4.
The business has expanded now to include a broad selection of Italian specialty cheeses that Lanza selects himself from all over Italy, including five canestrati (sheep's milk cheeses), various pecorinos, pasta filata, and others.