Locatelli Cheese: A Distinctive Italian Classic Explained

Locatelli is a brand of Pecorino Romano cheese, which is one of the world's oldest recorded cheeses, dating back to ancient Roman times. It is made from 100% pure sheep's milk and has been produced by the Locatelli family for over 500 years. The cheese is then aged for a minimum of 9 months, resulting in a hard, dense, and sharp-tasting cheese that is perfect for grating over pasta or enjoying as a table cheese. Locatelli Pecorino Romano is considered one of the finest Pecorino Romano cheeses available and is a popular ingredient in classic Italian dishes.

Locatelli Pecorino Romano is made from 100% pure sheep's milk

Locatelli Pecorino Romano is a firm, salty, Italian cheese made from 100% pure sheep's milk. The Locatelli family has been producing this variety of Pecorino Romano for over 500 years, with the craft of cheesemaking honed over 200 years. Today, the Auricchio family continues the tradition of superior quality and taste, with all cheeses still handmade the old-fashioned way.

Pecorino Romano is one of the world's oldest recorded cheeses, dating back to ancient Roman times. The name itself is derived from the Italian word 'pecorino', meaning 'from sheep's milk', and ''Romano'', indicating its Roman origin. The cheese is produced in the Italian regions of Lazio, Tuscany, and Sardinia, during the months between November and June. These regions share similar pastures and sheep breeds, ensuring consistent flavour and quality.

The cheese is often grated over pasta, adding a bold, spicy kick to the dish. However, it is also versatile enough to be enjoyed in other ways. Locatelli Pecorino Romano can be served in wedges or wheels as part of a cheeseboard, adding a rich, nutty flavour to the selection. It can also be paired with pears and walnuts or drizzled with honey as a dessert option. Its salty, savoury notes make it a perfect addition to salads and sandwiches, or it can be enjoyed on its own as a snack.

It is aged for a minimum of nine months

Locatelli Pecorino Romano is aged for at least nine months, resulting in a hard and dense cheese with a strong, sharp, and spicy flavour. The minimum ageing period contributes to the development of its rich, nutty, and salty taste. This ageing process also enhances the quality of the cheese, making it ideal for grating over pasta dishes, soups, and salads.

The ageing process is a critical step in the cheesemaking craft, as it allows the flavours to mature and intensify. During this time, the cheese is carefully monitored to ensure it develops the desired characteristics. The specific duration of ageing can vary depending on the desired flavour profile and texture. In the case of Locatelli Pecorino Romano, the minimum of nine months strikes a balance between allowing the cheese to develop a robust flavour while preventing it from becoming overly sharp or dry.

Aged cheeses like Locatelli Pecorino Romano are valued for their complex flavours and texture. The ageing process also affects the cheese's colour, resulting in a pale yellow hue. This extended maturation period sets Locatelli Pecorino Romano apart from milder, younger cheeses, as the ageing transforms the cheese's texture and flavour profile. The result is a cheese that can be enjoyed on its own or as a savoury addition to various dishes.

The process of ageing cheese involves a series of steps that influence the final product. Initially, the cheese is formed into wheels or blocks, and then it undergoes a period of brining or dry salting to form a rind. After that, the cheese is placed in a controlled environment, such as a cave or ageing room, where temperature and humidity are carefully maintained. Throughout the ageing process, the cheese is periodically turned, cut, or brushed to promote even flavour development and prevent the formation of unwanted moulds.

The minimum nine months of ageing for Locatelli Pecorino Romano is a testament to the cheesemakers' dedication to tradition and quality. This ageing process is an essential step in crafting a cheese that has endured as a classic, beloved by those who enjoy strong, salty, and savoury flavours.

It has a spicy, sharp and salty flavour

Locatelli is a hard Italian cheese with a distinctive and complex flavour profile. When it comes to taste, Locatelli cheese offers a unique combination of spicy, sharp, and salty notes, making it a favourite among cheese connoisseurs and enthusiasts. Its flavour is bold and assertive, with a spicy kick that tingles the taste buds. The sharpness of this cheese variety develops with age, contributing to its complex and intense character.

The saltiness in Locatelli is also a defining trait, adding a savoury depth that enhances its overall flavour. This salty characteristic is carefully balanced, providing a pleasant and mouth-watering experience without being overpowering. The unique flavour of Locatelli cheese is the result of a combination of factors, including the specific bacteria cultures used in its production and the aging process it undergoes.

Aged Locatelli, which has been allowed to mature and develop its flavour over time, is particularly renowned for its intense and concentrated spicy notes. The sharp and salty attributes also become more pronounced with age, creating a robust and memorable taste sensation. The process of making Locatelli involves specific steps that contribute to its distinctive flavour.

Made from cow's milk, the cheese is typically aged for at least four months, during which time it is carefully monitored and tended to ensure the development of its signature characteristics. The aging process is crucial, as it allows the cheese to dry and harden, concentrating the flavours and creating the desired spicy, sharp, and salty combination that Locatelli is known for. In terms of texture, Locatelli is firm and slightly crumbly, making it easy to grate or shred, which is why it is often used as a topping or ingredient in various dishes.

It is a hard, dense, dry cheese that is perfect for grating

Locatelli Pecorino Romano is a hard, dense, dry cheese that is perfect for grating. It is a firm, salty sheep's milk cheese that is mainly produced in the Italian regions of Lazio, Tuscany, and Sardinia. The name 'Pecorino Romano' indicates that the cheese is of Roman descent, with 'Pecorino' meaning 'from sheep's milk' in Italian.

Locatelli Pecorino Romano is aged for a minimum of nine months, resulting in a strong, sharp, and spicy flavour. The process of ageing gives the cheese its hard, dry texture, making it ideal for grating. The cheese is pale yellow in colour, with a black paper rind bearing the name 'Locatelli'.

The Locatelli family has been producing Pecorino Romano for over 500 years, and their cheese is considered one of the finest available. The cheese is handcrafted from 100% pure sheep's milk, ensuring its high quality. Locatelli Pecorino Romano is a versatile cheese that can be used in a variety of dishes. While it is often grated over pasta, it can also be added to soups, salads, and vegetable dishes. Additionally, it can be served as a dessert, paired with ripe pears and drizzled with honey.

Locatelli Pecorino Romano is a popular cheese in Italy and is frequently used in regional specialties such as cacio e pepe and pasta alla gricia. It is also enjoyed as a table cheese, adding a savory boost to meals. The unique, salty flavour of Locatelli Pecorino Romano sets it apart from other cheeses, making it a favourite among those who enjoy strong, savory cheeses.

It is made in Lazio, Tuscany or Sardinia

Locatelli Pecorino Romano is a hard and dense cheese with a strong, sharp flavour. It is made from 100% pure sheep's milk and aged for a minimum of nine months. The cheese is produced in the Italian regions of Lazio, Tuscany, or Sardinia during the months between November and June.

Lazio, Tuscany, and Sardinia have very similar pastures and breeds of sheep, ensuring consistent flavour and quality in the resulting cheese. Locatelli Pecorino Romano is a protected name (DOC) cheese, and its production is overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano.

Lazio, located in central Italy, is known for its traditional cheesemaking practices. The Locatelli family, who have honed their craft for over 200 years, began producing Pecorino Romano in this region over 500 years ago. The cheese is now produced under the guardianship of the Auricchio family, who continue the legacy of superior quality and taste.

Tuscany, another region known for its culinary delights, also contributes to the distinct character of Locatelli Pecorino Romano. The combination of lush pastures and skilled craftsmanship results in a cheese that is renowned for its flavour and texture.

Sardinia, an island off the western coast of Italy, completes the trio of regions where Locatelli Pecorino Romano is crafted. The island's unique microclimate and pastoral landscape lend distinct characteristics to the cheese produced there.

Together, these three regions produce a consistent and exceptional quality of Locatelli Pecorino Romano, making it a beloved and sought-after cheese around the world.

Frequently asked questions