Tom in London Mar 5, 2012:

Expert eater Well, I wouldn't call myself an expert on pecorino but I've eaten and continue to eat large quantities of pecorino, when possible bought locally directly from the maker, and at every stage of maturation from freschissimo to stagionatissimo (and even "con i bachi") and I have to say that in most of the pecorinos I've ever peered at, apart from the really fresh unmatured ones, there have been millions of tiny holes. Mmmmm !

Giles Watson Mar 5, 2012:

Eyes @ Tom

The many types of pecorino usually have either no eyes at all or a few, irregularly sized holes in an otherwise compact paste. It would help if itKara could tell us exactly what kind of ewe's milk cheese this is but on balance, "lievemente occhiata" is more likely to refer to the distribution of the holes than to their size.

I'm reasonably well documented on the subject as I've translated books on Italian cheese.

itKara (X) (asker) Mar 5, 2012:

ah, very good, thank you for pointing that out, I hadn't found it

dandamesh Mar 5, 2012:

altra Kudoz http://ita.proz.com/kudoz/italian_to_english/cooking_culinar...