Andy Montoya
Pecorino Romano is a hard, grate-able, slightly salty Italian cheese, similar to Parmesan but with a sheepy tang. It is the best-known of the eight Italian Pecorino cheeses with PDO designation, having earned the status in 1996. It is made exclusively from ewe's milk, and takes its name from the recipe's origins in the countryside outside Rome around 2,000 years ago. It is produced in Sardinia, and is the second-most exported sheep milk cheese in Italy.
However, some claim that the best Pecorino Romano comes from Pienza in Tuscany, with the best of the best made by the Azienda Agricola Fattoria Pianporcino, which won the gold medal of the 'Concorso Pecorini d'Italia a Latte Crudo' in 2007.
| Characteristics | Values |
|---|---|
| Origin | Italy |
| Type of Milk | Sheep |
| Texture | Firm |
| Taste | Salty |
| Age | Minimum of 5 months |
| Weight | 50 pounds |
| Region | Rural Lazio, Sardinia |
| Variants | Pecorino Toscano, Pecorino Sardo, Pecorino Siciliano, Pecorino Maremmano, Pecorino Pienza al Tartufo, Pecorino Ginepro, Pecorino fresco |
| Best from | Pienza, Tuscany |
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What You'll Learn
Pecorino Romano's history
Pecorino Romano is one of the most popular Italian sheep's milk cheeses, with a history that dates back to ancient times. The name "Pecorino" is derived from the Italian word "pecora," which means "sheep." The cheese was first made in the countryside outside Rome around 2,000 years ago, and this name reflects its Roman origins.
In the first century BC, Columella spoke of dried sheep cheese ("caseus proximi anni") from the previous year, which was used to accompany other dishes. This indicates that pecorino cheese was already a part of the local cuisine in ancient times.
During the 18th century, pecorino cheese was produced in the Roman countryside by shepherds in large huts called "lestra." These huts had a central hearth with a large cauldron where the shepherds would pour freshly gathered milk every evening.
In 1884, local regulations were changed, prohibiting the salting of cheeses in Roman cheese shops. This drove most Pecorino Romano producers to relocate to Sardinia, although the name continued to reflect its Roman origins.
Pecorino Romano earned PDO (Protected Designation of Origin) status in 1996, which specifies the geographic location where it is made and unique aspects of its production. This designation ensures that the cheese is produced according to strict agricultural norms while preserving its traditional methods and local territory connections.
Today, Pecorino Romano is a firm, salty cheese with wheels weighing approximately 50 pounds. It is a "cooked curd" cheese, where the curds are heated to expel moisture more quickly. The cheese is required to be aged for at least five months before being sold, but it truly reaches its prime from the eight-month mark onwards.
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Pecorino Romano's taste and texture
Pecorino Romano is a salty, hard cheese made from sheep's milk. It is often used as a substitute for Parmigiano Reggiano (parmesan) in pasta dishes, grilled vegetables, fresh fruit, or even desserts drizzled with honey. It is also commonly paired with bold red wines. The cheese is produced in wheels that weigh approximately 50 pounds (22.68 kg) and are typically aged for at least five months, although it is said to be at its best from the eight-month mark onwards.
Pecorino Romano has a sharp, savoury, and piquant flavour that intensifies as it ages. The texture becomes firmer and drier over time, making it ideal for grating. The cheese is made without artificial fillers, additives, or preservatives, and most versions are gluten-free and unpasteurised.
The taste and texture of Pecorino Romano can vary depending on where you cut it, as the cheese consists of several layers of flavour. The traditional method of making this cheese involves heating the curds, which encourages them to expel moisture more quickly. This process results in a "cooked curd" cheese, which is why Pecorino Romano has a firmer texture compared to other cheeses.
When it comes to the best Pecorino Romano cheese, there are a few notable mentions. The first is the award-winning cheese from Azienda Agricola Fattoria Pianporcino in Pienza, Tuscany. This cheese won the gold medal at the 'Concorso Pecorini d'Italia a Latte Crudo' competition in 2007, recognising its exceptional quality. Another renowned producer is Locatelli, whose Pecorino Romano is imported from Italy and aged for over nine months, resulting in a spicy and sharp flavour.
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Pecorino Romano's production process
Pecorino Romano is a hard cheese with a strong, sharp and salty taste. It is made from sheep's milk and lamb rennet paste. The name 'pecorino' means 'ovine' or 'of sheep' in Italian; thus, pecorino romano means 'sheep's cheese of Rome'.
This variety of cheese originated in Lazio, but most of its production has moved to Sardinia. More than 95% of Pecorino Romano cheese is produced on the island, especially in the comune (municipality) of Macomer. The production procedure, including the rearing of sheep, processing, and aging, must take place in designated places. The sheep supplying the rennet used to make this product must come from either Lazio, Sardinia, or the province of Grosseto.
The production of Pecorino Romano requires the use of lamb rennet paste, which gives the cheese its distinctive flavour. The specifications for its production require that the stomachs used to produce the rennet must come from animals raised in the PDO zone. The cheese is a cooked curd variety, which means the curds are heated to encourage the expulsion of moisture more quickly.
Pecorino Romano must be aged for at least five months before being sold, but it is typically aged for eight months or longer to be used as a grating cheese. The additional aging gives the cheese a firmer and drier texture, and its trademark piquant and savoury flavour.
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Best brands of Pecorino Romano
Pecorino Romano is one of Italy's most popular cheeses, and it is also one of the country's most exported cheeses to the United States. The name 'pecorino' comes from the Italian word for sheep, 'pecora', and the cheese is made from sheep's milk. It is a firm, salty cheese with a sharp, piquant flavour. It is often used for grating, in place of Parmigiano Reggiano.
Pecorino Romano has been made for thousands of years, with the recipe originating in the countryside outside Rome. It was produced in rural Lazio until 1884, when local regulations changed, prohibiting the salting of cheeses in Roman cheese shops. As a result, most producers moved to Sardinia, although the name continued to reflect its Roman origins. It is now largely produced by Sardinian cheesemakers, and it is the second-most exported sheep milk cheese from Italy.
Pecorino Romano has been a protected designation of origin (PDO) cheese since 1996, which means that the name 'Pecorino Romano' specifies the geographic location where it is made, and other unique aspects of its production. It is a 'cooked curd' cheese, which means the curds are heated to encourage them to expel moisture more quickly. It is required to be aged for at least five months before being sold, but it is considered best from eight months onwards.
Some of the best brands of Pecorino Romano include:
- Locatelli: This brand offers grated Pecorino Romano, as well as wedges, imported from Italy and aged for over 9 months.
- Alma Gourmet: This brand offers Pecorino Romano imported from Italy, with no additives or preservatives.
- DeRoma Agri-in: This brand offers Italian Pecorino Romano, with a weight of approximately 2-2.5lb.
- Caseificio Val d'Orcia: This brand offers organic Pecorino Romano, seasoned in a 'grotta' (cave), with a weight of approximately 4lb.
- BelGioioso: This brand offers Pecorino Romano wedges, with a weight of approximately 8oz.
In addition, some sources suggest that the best Pecorino Romano comes from Pienza in Tuscany, with the best of the best made by the Azienda Agricola Fattoria Pianporcino, which won a gold medal at the 'Concorso Pecorini d'Italia a Latte Crudo' competition in 2007.
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Other types of Pecorino cheese
Pecorino Romano is the most well-known variety of Pecorino cheese, but there are several other types of Pecorino cheese produced in Italy. Pecorino is a term for any Italian cheese made entirely from sheep's milk. The word "pecorino" is derived from "pecora," the Italian word for sheep. While Pecorino Romano is the most famous, there are several other varieties of Pecorino cheese produced across Italy, each with its own unique characteristics, textures, and flavours.
Pecorino Sardo
Pecorino Sardo is the second-most exported sheep milk cheese from Italy. It is made in Sardinia and has been awarded PDO status. Pecorino Sardo Dolce wheels weigh up to 2.5 kg and have a sweet aromatic or slightly acidic flavour. Pecorino Sardo Maturo weighs between 3 and 4 kg and is aged for at least 120 days to qualify as PDO. These wheels have a more piquant flavour and are often enjoyed at the end of a meal with pine nuts, bread, and fresh olive oil.
Pecorino Toscano
Pecorino Toscano is another variety of Pecorino cheese that has acquired PDO status. It is made from pasteurized, whole-fat milk and can be consumed after a minimum ageing period of 20 days. This young cheese has a delicate and mild flavour with a slightly sweet taste. It is often served with fresh fruits or mixed with fava beans to make the classic Tuscan dish, Insalata di Baccelli e Pecorino.
Pecorino Siciliano
Pecorino Siciliano is the variety of Pecorino cheese made in Sicily. There are four different versions of Pecorino Siciliano with varying maturation times: Tuma (1-3 days), Primo Sale (10 days), Secondo Sale (45-90 days), and Pecorino Siciliano Stagionato (aged for a minimum of 4 months). All the aged versions of this cheese develop a hard natural rind due to regular brushing with olive oil.
Pecorino from Reggio Emilia Appenines
This soft Pecorino cheese is selected with love in Italy. It has a spicy and sharp flavour and is perfect for grating.
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Frequently asked questions
Pecorino Romano is a firm, salty Italian sheep's milk cheese. It is one of the most popular cheeses in Italy and is also one of the most exported cheeses to the United States.
Pecorino Romano is made exclusively from ewe's milk.
The word "Pecorino" means "of sheep" in Italian, derived from the word "pecora", meaning sheep. The name "Romano" reflects the recipe's origins in the countryside outside Rome around 2,000 years ago.
Pecorino Romano is a "cooked curd" cheese, which means the curds are heated to encourage the curds to expel moisture more quickly. It is required to be aged for at least five months before being sold, but it continues to improve with age.
While it is a matter of personal preference, some sources claim that the best Pecorino Romano cheese comes from Pienza in Tuscany, with the gold medal of the 'Concorso Pecorini d'Italia a Latte Crudo' being awarded to the Azienda Agricola Fattoria Pianporcino.
