Pecorino Romano: A Sharp, Salty Sheep Cheese From Italy

Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of Italy's oldest cheeses, dating back to the Roman Empire, when soldiers were given a daily ration of Pecorino Romano to supplement their bread ration. The name 'pecorino' means 'ovine' or 'of sheep' in Italian. Today, most Pecorino Romano is produced in Sardinia, although it originated in Lazio. It is typically aged for eight to 12 months and is often used for grating over pasta or other dishes.

Pecorino Romano's history

Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The name, which translates to 'sheep's cheese of Rome', originates from the Latin word 'pecora', meaning sheep.

The cheese was first created over 2,000 years ago in the countryside surrounding Rome. It was a staple food for the Roman legions, who were given a daily ration of 27 grams to accompany their bread and farro soup. The cheese was high-energy, easy to digest, and had a long shelf life, making it ideal for soldiers on the march.

Its production methods are described by Latin authors such as Marcus Terentius Varro, Virgil, and Pliny the Elder. By the end of the 19th century, demand for the cheese had increased to such an extent that cheesemakers in Lazio could no longer meet it. This led several producers to expand their operations to Sardinia, which had the ideal soil for the promotion of monoculture farming.

In 1996, Pecorino Romano was awarded Protected Designation of Origin (PDO) status by the European Union. This guarantees that the cheese is produced in a specific geographic area—Sardinia, Lazio, and the Tuscan province of Grosseto—and follows strict regulations. The cheese is made with fresh sheep's milk from October through July, and the animals' diet of herbs and grasses from the pastures where they graze imparts a unique flavour to their milk. The barrel-shaped wheels are aged for a minimum of five months, and salt is typically rubbed on the cheese three to six times throughout the maturation period.

Today, Pecorino Romano is mostly produced on the island of Sardinia, especially in the municipality of Macomer. It is a key ingredient in classic Italian pasta dishes such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and cacio e pepe.

How it's made

Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of Italy's oldest cheeses, dating back to the Roman Empire, when it was a staple food for legionaries. Today, it is still made according to the original recipe.

The process of making Pecorino Romano has been practised for over 2,000 years and involves several steps:

Firstly, the sheep's milk is warmed, and rennet is added to separate the curd. Once the mixture has set, the curds are cooked until firm. The curds are then drained and formed into traditional drum-shaped moulds before being pressed. These drums are then washed with brine, often by hand.

Finally, the cheese is aged for anywhere from 20 days to two years in a cheese cellar. The maturation period affects the sharpness of the cheese, with table cheese aged for around five months, and grating cheese aged for eight months or longer.

Most of the production of Pecorino Romano has moved from Lazio to the island of Sardinia, where the cheese is now predominantly made. The cheese is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia, and it must be made with lamb rennet from animals raised in the same production area.

Its uses

Pecorino Romano is a versatile cheese with a salty, tangy taste that can be used in a variety of dishes. Here are some of its uses:

Grating over Pasta

Pecorino Romano is often used as a grating cheese, adding a salty, sharp flavour to pasta dishes. It is a key ingredient in classic Italian pasta dishes such as Cacio e Pepe, where it imparts creaminess and a touch of tang. Other pasta dishes that commonly use Pecorino Romano include bucatini all'amatriciana, spaghetti alla carbonara, and pasta alla gricia.

Salads

Pecorino Romano can be shaved or grated over salads to add a salty, tangy contrast. It pairs well with fruits, nuts, and toasted bread. A suggested salad combination includes shaved fennel, blood orange, and thin slices of Pecorino Romano, tossed with a citrus-based dressing. Another option is to briefly sauté matchsticks of zucchini with olive oil and pine nuts, then top with large slices of Pecorino Romano and allow the warmth of the zucchini to slightly melt the cheese.

Meatballs and Patties

Pecorino Romano can be mixed into meatball or patty meat blends to add a burst of flavour. It is recommended to be generous with the amount of cheese added.

Soups and Stews

Pecorino Romano can be used to enhance the taste of soups and stews. For example, the cheese can be added to the traditional Italian dish, pasta alla gricia. The cheese is combined with guanciale (cured pork cheeks or jowls) and rigatoni pasta to create a creamy, flavourful sauce.

Snacking and Cheese Boards

Younger Pecorino Romano cheeses have a creamier texture, making them ideal for snacking or adding to cheese boards. They can also be served with pears or figs and walnuts as a dessert option.

Its flavour profile

Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of Italy's oldest cheeses, dating back to the Roman Empire, when soldiers were given a daily ration of the cheese to supplement their bread and replace the sodium lost during their conquests. The name 'pecorino' comes from the Italian word 'pecora', meaning 'sheep'.

Pecorino Romano has a distinctive flavour profile. It is sharp, tangy, and salty, with a briny finish. Its sharpness is affected by its maturation, which varies from three to five months for a table cheese, to eight months or longer for a grating cheese. The longer the cheese is aged, the saltier, firmer, and crumblier it becomes.

Pecorino Romano is often used for cooking, particularly for grating over pasta dishes. Its salinity helps to accentuate and elevate the flavours of any dish. It is a key ingredient in classic Italian dishes such as basil pesto and cacio e pepe, where it imparts creaminess, saltiness, and a touch of tang. It is also excellent as part of a cheese plate, especially when paired with honey, fresh figs, or an aged balsamic vinegar.

Other types of Pecorino

There are several types of Pecorino cheese, each with its own distinct flavour profile and ageing process. Here are some of the other types of Pecorino:

Pecorino Toscano

Pecorino Toscano, or Pecorino Toscanello, is a variety of Pecorino from Tuscany. It has a milder, sweeter, buttery and slightly salty flavour compared to its Roman and Sardinian counterparts. It is often used in salads, sandwiches, or as part of a cheese platter. It pairs well with cured meats and fruits, making it a versatile option for antipasti platters or wine pairings.

Pecorino Sardo

Pecorino Sardo is a type of Pecorino from the island of Sardinia. It has a more subtle, nutty flavour compared to Pecorino Romano. It is aged for several months and is a versatile cheese used in many dishes. It is not particularly salty and is generally eaten as is, rather than grated and used as a cooking ingredient.

Pecorino Siciliano

Pecorino Siciliano, or picurinu sicilianu in Sicilian, is a variety of Pecorino from Sicily.

Pecorino di Filiano

Pecorino di Filiano is a type of Pecorino from Basilicata.

Pecorino Crotonese

Pecorino Crotonese is a variety of Pecorino from the province of Crotone in Calabria.

Pecorino di Atri

Pecorino di Atri is a well-known variety of Pecorino produced in Abruzzo.

Pecorino Pepato

Pecorino Pepato, or 'peppered Pecorino', is a variant from southern Italy with added black peppercorns. Other variants of Pecorino may include additional ingredients such as walnuts, rocket, or tiny pieces of white or black truffle.

Frequently asked questions