Patrick Oconnell
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of Italy's oldest cheeses, dating back to ancient Roman times when it was a staple in the diets of Roman legionaries. Today, it is produced in Sardinia, Lazio, and the Tuscan Province of Grosseto, and is often grated over pasta or other dishes.
| Characteristics | Values |
|---|---|
| Type of milk | Sheep's milk |
| Texture | Hard |
| Taste | Salty |
| Origin | Italy |
| Production | Sardinia, Lazio, Tuscan Province of Grosseto |
| History | Dates back to the Roman Empire |
Explore related products
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 'pecora', meaning sheep, and reflects the fact that the cheese is 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 and replace the sodium lost during their vigorous conquering of the known world.
Today, most Pecorino Romano is produced in Sardinia, although it originated in Lazio. It is also produced in the Tuscan Province of Grosseto. The cheese is recognised and protected by the laws of the European Union, which uphold its Protected Designation of Origin (PDO) status.
Pecorino Romano is renowned for its rich butterfat content and pasture-raised, skimmed sheep's milk base. It is perfect for grating over pasta or other dishes, and features heavily in many of Rome's most famous dishes, including pasta all'amatriciana, pasta carbonara, and cacio e pepe.
Culver's Cheese Curds: A Wisconsin Cheese Delight
You may want to see also
It is a hard, salty cheese
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, reflecting the fact that the cheese is 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 and replace the sodium lost during vigorous conquering of the known world. Today, most Pecorino Romano is produced in Sardinia, although it originated in Lazio. It is also produced in the Tuscan Province of Grosseto. Pecorino Romano is often used for grating over pasta or other dishes, and features heavily in many of Rome's most famous dishes, including pasta all'amatriciana, pasta carbonara, and cacio e pepe.
Pecorino Romano is renowned for its rich butterfat content and pasture-raised, skimmed sheep's milk base. The process of making the cheese begins with selecting high-quality, pasture-raised sheep's milk, typically sourced from Sardinia, Lazio, or the Tuscan Province of Grosseto. The cheese is then crafted with high butterfat and grass-fed sheep's milk.
Pecorino Romano is recognised and protected by the laws of the European Union, which uphold its Protected Designation of Origin (PDO) status. This ensures the exceptional quality and authenticity of the cheese, as well as stimulating the Sardinian economy.
Pecorino Romano is a staple in Italian cuisine and has a strong reputation not only in Italy but also around the world. Its rich, salty flavour and hard texture make it perfect for grating over pasta and other dishes, adding a burst of flavour to every bite.
Cheddar Powder Choice for a Farmer's Cheese
You may want to see also
It is used for grating over pasta and other dishes
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 and replace the sodium lost during vigorous conquering of the known world.
Pecorino Romano is perfect for grating over pasta and other dishes. It is used in many of Rome's most famous dishes, including pasta all'amatriciana, pasta carbonara, and cacio e pepe. The cheese is produced exclusively in Sardinia, Lazio, and the Tuscan Province of Grosseto, ensuring its exceptional quality and authenticity.
The name "Pecorino" comes from the Italian word "pecora", meaning sheep, reflecting its main ingredient: sheep's milk. The name of the cheese, although protected, is a description rather than a brand: "formaggio" pecorino romano means "sheep's cheese of Rome".
Pecorino Romano is a premium cheese, renowned for its rich butterfat content and pasture-raised, skimmed sheep's milk base. It is the ultimate pasta companion, adding a salty, buttery flavour to dishes.
Cheese-Stuffed Crusts: What's Inside and How It's Made
You may want to see also
Explore related products
It is one of Italy's oldest cheeses
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of Italy's oldest cheeses, dating back to ancient Roman times. The name 'pecorino' comes from the Italian word 'pecora', meaning sheep, reflecting the fact that the cheese is made from sheep's milk. It is often grated over pasta or other dishes.
Pecorino Romano was a staple in the diet of the legionaries of ancient Rome, who were given a daily ration of the cheese to supplement their bread ration and replace the sodium lost during their vigorous conquering of the known world. Today, most Pecorino Romano is produced in Sardinia, although Fulvi's cheese is produced in Nepi, Lazio, just an hour outside Rome city centre.
Pecorino Romano is recognised and protected by the laws of the European Union, which upholds its exceptional quality and authenticity. The cheese is produced exclusively in Sardinia, Lazio, and the Tuscan Province of Grosseto, with milk typically sourced from these regions.
Cheese Preferences: My Top Picks and Why
You may want to see also
It is produced in Sardinia, Lazio, and the Tuscan Province of Grosseto
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of Italy's oldest cheeses, dating back to ancient Roman times. The name 'pecorino' comes from the Italian word 'pecora', meaning sheep. Although the cheese originated in Lazio, most of its production has now moved to Sardinia. It is also produced in the Tuscan Province of Grosseto.
Pecorino Romano is produced exclusively in these three regions, ensuring its exceptional quality and authenticity. The cheese is renowned for its rich butterfat content and pasture-raised, skimmed sheep's milk base. It is perfect for grating over pasta or other dishes, and features heavily in many of Rome's most famous dishes, including pasta all'amatriciana, pasta carbonara, and cacio e pepe.
The name 'pecorino romano' means 'sheep's cheese of Rome'. It is an Italian product with a name recognised and protected (PDO) by the laws of the European Union. This means that only cheese produced in Sardinia, Lazio, and the Tuscan Province of Grosseto can be called Pecorino Romano.
Pecorino Romano has strong roots in Italian history. It is said that Roman soldiers were given a daily ration of the cheese to supplement their bread ration and replace the sodium lost during their conquests.
Caprese: The Perfect Blend of Cheese and Freshness
You may want to see also
Frequently asked questions
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk.
The name Pecorino comes from the Italian word 'pecora', meaning sheep.
The cheese is made from pasture-raised, skimmed sheep's milk. It has a high butterfat content.
Pecorino Romano is produced in Sardinia, Lazio, and the Tuscan Province of Grosseto.
Pecorino Romano is often grated over pasta or other dishes. It features heavily in many of Rome's most famous dishes, including pasta all'amatriciana, pasta carbonara, and cacio e pepe.
