Pecorino Romano

Origin: Lazio, Italy

Milk: Ewe

Rennet Type: Animal rennet

Style: Semi-hard

Classification: Artisan   

Shelf Life: 7-10 days, this product is cut to order

Goes well with:Pinot Gris

Shaved over pasta, risotto or scrambled eggs 

Similar cheeses:Parmigianno, Ricotta Salata, Pecorion Moliternino

Pecorino Romano has its roots in ancient Rome, where it was a staple of the Roman army’s diet thanks to its long shelf life and nutritional value. Its name comes from pecora, the Italian word for sheep. The cheese was originally made in the Roman countryside but began to be produced extensively in Sardinia as demand grew.

It is made between November and June, and the process includes filtering and heating whole sheep’s milk, coagulating it with lamb rennet, and cutting the curd very finely — down to rice grain size. After moulding, the cheese is salted for 80 to 100 days and then aged for a minimum of 5 months for table use or over 8 months for grating.

Pecorino Romano is distinct from cow’s milk cheeses like Parmigiano-Reggiano. While both are used in similar ways, Pecorino Romano’s saltiness and sheep’s milk richness make it stand out in traditional Italian cooking.

This cheese holds a Protected Designation of Origin (P.D.O.) status and can only be produced in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. The sheep graze on natural pastures rich in wild herbs, which imparts distinct aromatic notes to the milk. These traditional grazing and cheese-making methods give Pecorino Romano its unique intensity and long finish.