Kamil Perry
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word for sheep, 'pecora'. It is one of the most popular and well-known Italian cheeses, both in Italy and abroad, and has been made for over 2,000 years. It is often used for grating over pasta or other dishes.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's milk |
| Texture | Hard, compact, granular, glossy |
| Flavor | Salty, savory, tangy, spicy, sharp |
| Uses | Grating, flavoring dishes |
| Origins | Roman |
| Production | Lazio, Sardinia, Tuscany |
| Age | 8-12 months |
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What You'll Learn
Pecorino Romano is made from sheep's milk
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word for sheep, 'pecora'. It is one of the most well-known Italian cheeses outside of Italy and is often used for grating over pasta or other dishes. The cheese is known for its crumbly texture and intense salty flavour, which increases with age.
Pecorino Romano has Roman roots and was first created in the countryside around Rome over 2,000 years ago. It was a staple food for the legionaries of ancient Rome, who were given a daily ration of around 27 grams of the cheese. The long-term storage capacity of Pecorino Romano made it ideal for fuelling the expansion of the Roman empire.
Nowadays, most Pecorino Romano is produced in Sardinia, although it originated in the region of Lazio. The move to Sardinia occurred in the 19th century when many of Lazio's cheesemakers relocated to the island to take advantage of the extra space for sheep grazing, helping them to keep up with the growing demand for their cheese.
Pecorino Romano is made from fresh whole sheep's milk, which is filtered and treated to eliminate any microorganisms that may hinder the cheese-making process. The milk is then heated and coagulated with lamb rennet. The curds are finely cut, approximately to the size of rice, and pressed. The pressed cheese is placed into drum-shaped moulds and left to purge the whey. Once cooled, the cheese is branded and salted for 80 to 100 days. For the first few days, the cheese is turned and rubbed with coarse salt daily, then every three to four days, and finally weekly.
Pecorino Romano is typically aged for eight to twelve months prior to release. After five months, a young Pecorino Romano can be marketed as a table cheese, and after eight months, it can be marketed as a grating cheese. The longer the cheese is aged, the firmer and crumblier it becomes, and the stronger and saltier its flavour.
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It's a hard, sharp and salty cheese
Pecorino Romano is a hard, sharp and salty cheese. It is one of the most well-known Italian cheeses outside of Italy and is often used for grating over pasta or other dishes. The name 'pecorino' means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand—'formaggio pecorino romano' means 'sheep's cheese of Rome'.
Pecorino is a catch-all term for any Italian cheese that's made entirely from sheep's milk. There are several varieties from across Italy, with four main types that all have Protected Designation of Origin (PDO) status. Each variety of pecorino showcases different textures and flavours—from sharp and salty to mild and milky—depending on where in Italy it's from and how long it's aged for.
Pecorino Romano is made from 100% sheep's milk. The milk comes from sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. It is one of four Italian sheep's milk cheeses that benefit from PDO status and continues to be made using only traditional methods in its areas of origin.
Pecorino Romano is a hard cheese with a smooth, thin, natural rind. It's white to pale straw in colour, and it's distinguished by its crumbly texture and an intense salty flavour which increases with age. The longer the cheese is seasoned, the firmer and crumblier it becomes, and the stronger and saltier its flavour. Young Pecorino Romano is soft and sweet, but as it ages, it develops a dry, flaky, granular texture and a sharp, salty, spicy flavour.
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It's ideal for grating and flavouring dishes
Pecorino Romano is a hard, compact Italian cheese with a sharp and salty flavour. It is ideal for grating and flavouring dishes. The name 'pecorino' means 'of sheep' in Italian, and the cheese is made from 100% sheep's milk. It is one of the most well-known Italian cheeses outside of Italy and is often used to add a salty, savoury note to dishes.
Pecorino Romano has a long history, dating back to ancient Rome, where it was a food staple and fuelled the expansion of the Roman Empire. Roman soldiers were given rations of this cheese on their voyages, and it was also mentioned by Latin authors such as Marcus Terentius Varro and Pliny the Elder about 2,000 years ago.
The cheese is aged for eight to twelve months before release. After five months, a young Pecorino Romano can be marketed as a table cheese, and after eight months, it can be marketed as a grating cheese. The longer the cheese is aged, the sharper and saltier its flavour becomes.
Pecorino Romano is a versatile cheese that can be used in a variety of dishes. It can be grated over pasta, pizza, salads, meatballs, patties, soups, and stews. It can also be crumbled or sliced and enjoyed with fresh sourdough bread. The salty, savoury flavour of the cheese adds a depth of taste to any dish it is added to.
When choosing Pecorino Romano, look for a firm and granular cheese with a glossy mouthfeel, which indicates the richness and abundance of butterfat content in the sheep's milk it is produced from. This cheese is a staple in many Italian kitchens and is a delicious way to add flavour to a variety of dishes.
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It's one of Italy's oldest and most popular cheeses
Pecorino Romano is one of Italy's oldest and most popular cheeses. It is a hard, salty Italian cheese made from sheep's milk, often used for grating over pasta or other dishes. The name "pecorino" means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a description rather than a brand: "formaggio pecorino romano" means "sheep's cheese of Rome".
A cheese variety of what might be considered the earliest form of today's pecorino romano was first created in the countryside around Rome, and its production methods are described by Latin authors such as Marcus Terentius Varro and Pliny the Elder about 2,000 years ago. Its long-term storage capacity led to it being used for feeding Roman legions. A daily ration of about 27 grams (1 Roman ounce) was allotted to the legionaries in addition to bread and farro soup. The cheese revived strength and vigour since it was a high-energy food that was easy to digest.
Pecorino Romano is made from 100% sheep's milk. The milk comes from sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. It is one of four Italian sheep's milk cheeses that benefit from protected designation of origin (P.D.O.) status and continues to be made using only traditional methods in its areas of origin.
Pecorino Romano is a hard cheese with a smooth, thin, natural rind. It's white to pale straw in colour, and it's distinguished by its crumbly texture and an intense salty flavour that increases with age. The longer it is seasoned, the firmer and crumblier the cheese becomes. It will also develop stronger, saltier flavours.
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It's produced in Sardinia, though originated in Lazio
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word for sheep, 'pecora'. This variety of cheese originated in Lazio, where it was produced until the end of the 19th century. However, nowadays, most Pecorino Romano is produced in Sardinia. This change in production location occurred due to the growing demand for the cheese, which led many of Lazio's cheesemakers to move to Sardinia in the 19th century to take advantage of the island's extra space for sheep grazing.
Pecorino Romano has a rich history, dating back to ancient Rome. It was a staple food for the legionaries of ancient Rome, with each soldier receiving a daily ration of approximately 27 grams. The cheese was valued for its flavour, shelf life, and high energy content. Its long-term storage capacity made it well-suited for fuelling the expansion of the Roman empire.
The process of making Pecorino Romano involves filtering and treating fresh whole sheep's milk to eliminate any microorganisms that could hinder the cheese-making process. The milk is then heated and coagulated with lamb rennet. The curds are cut finely, about the size of rice grains, and then pressed. This pressed cheese is placed into drum-shaped moulds and left to purge the whey. Once cooled, the cheese is branded and salted for 80 to 100 days. Initially, the cheese is turned and rubbed with coarse salt daily, then every three to four days, and finally, weekly.
After the salting process, the cheese is aged for eight to twelve months before being released for sale. At the five-month mark, a young Pecorino Romano can be marketed as a table cheese, while at eight months, it can be sold as a grating cheese. The cheese develops a dry, flaky, granular texture and a sharp, salty, spicy flavour as it ages. The longer ageing time results in a firmer, crumblier, and saltier cheese.
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Frequently asked questions
Pecorino Romano is made from sheep's milk.
Pecorino Romano originated in Lazio, the region surrounding Rome, but most of its production has now moved to Sardinia.
Fresh whole sheep's milk is filtered and treated to eliminate microorganisms. The milk is then heated and coagulated with lamb rennet. The curds are cut into rice-sized pieces, pressed, and placed into drum-shaped moulds to purge the whey. After cooling, the cheese is salted for 80-100 days and aged for 8-12 months.
Pecorino Romano is a hard, salty cheese with a sharp, spicy flavour that intensifies with age. It has a dry, flaky, granular texture and a lingering zest at the finish.
Pecorino Romano is ideal for grating and flavouring dishes. It can be sprinkled over or mixed into a variety of dishes, including pasta, pizza, salads, meatballs, soups, and stews.
