Pecorino, a household of exhausting Italian cheeses constructed from sheep’s milk, presents a posh image relating to its lactose content material. Whereas milk naturally comprises lactose, the getting older course of concerned in crafting Pecorino considerably reduces its presence. The prolonged fermentation breaks down lactose into easier sugars, galactose and glucose.
The size of the getting older interval is crucial. Aged varieties, resembling Pecorino Romano, bear an extended maturation, usually exceeding 5 months. This prolonged interval permits for a extra thorough breakdown of lactose, typically leading to ranges so low that they’re well-tolerated by people with lactose intolerance. The diminished lactose makes aged Pecorino a doubtlessly appropriate cheese possibility for these in search of to reduce lactose consumption, a major profit for these with dietary restrictions. Its historic significance lies in its conventional manufacturing strategies, largely unchanged for hundreds of years, contributing to its distinct taste profile and suitability for particular diets.
