Pecorino and jam: 8 pairings for different aging stages
Pecorino is one of the Italian cheeses with the most personality and variability: from fresh and sweet versions to aged and intense ones, each aging stage calls for different pairings. Artisan jams are ideal companions: with their natural sweetness they balance the saltiness of pecorino and enhance its aromatic notes.
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In this guide we show you eight pecorino-jam pairings, organised by aging stage, with suggestions for the cheese board and creative recipes.
The three stages of pecorino
To choose the right pairing you need to understand where your pecorino sits:
- Fresh pecorino (1-3 months): white, soft paste, delicate and slightly acidic flavour
- Semi-aged pecorino (4-8 months): more compact paste, straw-coloured, herbaceous and buttery notes
- Aged pecorino (over 8 months): hard and grainy paste, intense flavour, slightly spicy, hazelnut notes
The younger the pecorino, the fresher and more fruity the jam can be. The more aged it is, the more intense and aromatic the jam can be.
8 pecorino and jam pairings
1. Fresh pecorino + strawberry-lemon jam
A springtime pairing. The acidic freshness of strawberry-lemon enhances the milky note of fresh pecorino. Serve on wholemeal crackers with basil leaves.
2. Semi-aged pecorino + white Cilento fig jam
The classic of southern Italy. Cilento fig jam adds sweetness and persistent aroma to medium-aged pecorino. Perfect for an autumn cheese board.
3. Aged pecorino + bitter orange marmalade
The bitterness of bitter oranges balances the savoriness of aged pecorino. Serve accompanied by pears and walnuts for an elegant dessert course.
4. Fresh pecorino + orange and lemon marmalade
The citrus of orange and lemon marmalade refreshes the palate and prepares for the next bite. Excellent as table welcome.
5. Semi-aged pecorino + strawberry-grape jam
The intense aroma of strawberry-grape pairs with the buttery notes of mid-aged pecorino. Typical pairing of Cilento autumn.
6. Aged pecorino + pear jam
The clean sweetness of pear balances aged pecorino saltiness without covering its flavour. Serve with shelled walnuts.
7. Fresh pecorino + wildflower honey
Although not a jam, wildflower honey is a classic irreplaceable pairing. On fresh pecorino it creates a perfect sweet-savoury dialogue.
8. Aged pecorino + Tropea red onion jam
The sweet-and-sour of Tropea onion becomes irresistible on aged pecorino. Excellent base for crostoni or gourmet sandwiches.
How to serve pecorino at its best
Some basic rules:
- Temperature: take pecorino out of the fridge 45-60 minutes before serving
- Cutting: large pieces for fresh pecorino, thin shavings for aged ones
- Accompaniment: country bread or crackers, fresh fruit, dried fruit, honey and jams
- Wine: structured white wine for fresh pecorino, full-bodied red for aged
Recipes with pecorino and jam
Pecorino and fig jam tartlets
Shortcrust pastry, grated semi-aged pecorino, fig jam, crushed walnuts. In oven 20 minutes at 180°C. A restaurant-quality appetizer.
Rocket, pecorino and orange marmalade salad
Rocket, aged pecorino shavings, drops of orange marmalade, EVO oil, black pepper. Gourmet salad ready in 5 minutes.
Pecorino and onion jam crostini
Toasted bread, fresh pecorino slices, red onion jam, a grind of black pepper. Classic Cilentan aperitivo.
Pecorino board: how to compose it
For a complete pecorino board:
- Three different pecorinos: one fresh, one semi-aged, one aged
- 60-80g per person of total cheese
- 3-4 artisan jams in small bowls
- Fresh fruit (grapes, pears, figs)
- Dried fruit (walnuts, almonds)
- Wildflower or acacia honey
- Country bread and wholemeal crackers
Pecorino and Cilento jams
Cilento pecorino has an ancient tradition, linked to the transhumant shepherding of the Cilento mountains. It naturally pairs with the artisan jams of the territory, prepared with locally hand-picked fruit.
In our catalogue you find a selection of jams and marmalades ideal for every pecorino aging stage: from delicate strawberry-lemon to intense Tropea onion.
Compose your perfect board with the artisan jams of Cilento.
