Pecorino Romano

Salty, sharp and deeply savoury — the classic Roman sheep’s-milk cheese built for grating.

Pecorino Romano is one of Italy’s oldest cheeses. Made from ewe’s milk and matured until firm and crumbly, it delivers the salty intensity that defines dishes such as cacio e pepe, carbonara and amatriciana.

Origin: Lazio / Sardinia, Italy
Milk: Pasteurised ewe’s milk
Style: Hard aged sheep’s-milk cheese
Texture: Firm, crumbly and dry
Intensity: Strong
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Salty, sharp and savoury with a long sheep’s-milk finish. Compared with Parmigiano Reggiano, it is more direct, more saline and less sweet.

Grate generously over pasta, risotto, eggs and vegetables, or shave in very small amounts over salads.

Pinot Gris, Vermentino or a medium-bodied Italian red can handle its salt and intensity.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Tasmanian Quince Paste · Pickled Baby Figs · Falwasser Crispbreads

Parmigiano Reggiano – G. Cravero
For a sweeter, nuttier cow’s-milk alternative.

Pecorino Moliternino
For a softer, creamier sheep’s-milk cheese that is easier to eat on the board.

Pecorino Romano has been made since Roman times and historically travelled well because of its firm texture and generous salting. Today much of the PDO production takes place in Sardinia.

Ingredients: Ewe’s milk, salt, cultures, animal rennet.