Frederic Melton
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is often used for grating over pasta or other dishes. The name 'pecorino' means 'ovine' or 'of sheep' in Italian. The cheese is recognised with a Protected Designation of Origin, ensuring that it is produced according to traditional methods in specific regions like Lazio and Sardinia.
| Characteristics | Values |
|---|---|
| Type of milk | Sheep's milk |
| Breed of sheep | Sardinian |
| Texture | Hard, crumbly, compact, granular |
| Flavour | Sharp, salty, nutty |
| Butterfat content | High |
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What You'll Learn
Pecorino Romano is made from sheep's milk
Pecorino Romano is a hard, compact, and crumbly cheese with a granular texture, which makes it perfect for grating. It has a strong, sharp, and salty flavour with a slightly nutty undertone. The cheese is aged for a minimum of five months, although some versions are aged for a year or more, resulting in a more intense flavour.
Pecorino Romano is an ancient Italian cheese, dating back to the Roman era when it was a food staple. Today, it is one of the most well-known Italian cheeses outside of Italy. It is often used for grating over pasta or other dishes.
The cheese has a high butterfat content, and its production is protected by the laws of the European Union. Although it originated in Lazio, most of its production has now moved to the island of Sardinia.
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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; the name of the cheese, although protected, is a description rather than a brand. The cheese is hard and crumbly with a granular texture, which makes it perfect for grating. It has a strong, sharp, salty flavour with a slightly nutty undertone. The cheese is aged for a minimum of five months, although some versions can be aged for a year or more, resulting in a more intense flavour. 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.
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It is ideal for grating
Pecorino Romano is a hard, compact Italian cheese made from sheep's milk. It is often used for grating over pasta or other dishes. The name pecorino means 'ovine' or 'of sheep' in Italian. The cheese is recognised with a Protected Designation of Origin, ensuring that it is produced according to traditional methods in specific regions like Lazio and Sardinia.
Pecorino Romano is ideal for grating because of its hard and crumbly texture. It is a granular cheese with a strong, sharp, and salty flavour. The cheese is aged for a minimum of five months, although some versions can be aged for a year or more, resulting in a more intense flavour. The ageing process also contributes to the hardness of the cheese, making it easier to grate.
The milk used to make Pecorino Romano comes from grass-fed sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. The high butterfat content in the milk also contributes to the cheese's hard texture, making it ideal for grating.
In addition to its texture, the flavour of Pecorino Romano also makes it well-suited for grating. The sharp, salty taste with a slightly nutty undertone adds a distinct flavour to dishes. When grated, the cheese melts easily and blends well with other ingredients, enhancing the overall flavour of the dish.
Overall, the combination of its hard texture, strong flavour, and melting properties makes Pecorino Romano an excellent choice for grating. It is a versatile cheese that can be used to enhance the taste and presentation of various dishes, from pasta to salads and other culinary creations.
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It is produced in Sardinia
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. Although it originated in Lazio, most of its production has moved to Sardinia. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, so the name of the cheese is a description rather than a brand.
Pecorino Romano is made from 100% sheep's milk, specifically from the Sardinian breed of sheep. The sheep are bred in the wild and fed on natural pastures. The cheese is then aged for a minimum of five months, although some versions are aged for a year or more, resulting in a more intense flavour.
Pecorino Romano has a strong, sharp, and salty flavour with a slightly nutty undertone. Its texture is hard and crumbly with a granular texture, making it perfect for grating over pasta or other dishes.
The cheese is recognised with a Protected Designation of Origin, ensuring that it is produced according to traditional methods in specific regions like Lazio and Sardinia. It is also protected by the laws of the European Union, which recognise it as an Italian product.
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It is an ancient Italian cheese
Pecorino Romano is an ancient Italian cheese made from sheep's milk. 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'. The cheese is made with high butterfat and grass-fed sheep's milk, and is often used for grating over pasta or other dishes.
Pecorino Romano is a hard, compact, and crumbly cheese with a granular texture, which makes it perfect for grating. It has a strong, sharp, and salty flavour with a slightly nutty undertone. The cheese is aged for a minimum of five months, although some versions can be aged for a year or more, resulting in a more intense flavour.
Pecorino Romano is recognised with a Protected Designation of Origin, ensuring that it is produced according to traditional methods in specific regions like Lazio and Sardinia. The cheese originated in Lazio, but most of its production has now moved to the island of Sardinia. The milk comes from sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and Sardinia.
Pecorino Romano was a staple in the diet of the legionaries of ancient Rome. It is now one of the most well-known Italian cheeses outside of Italy.
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Frequently asked questions
Pecorino Romano is made from sheep's milk.
The name 'Pecorino' comes from the Italian word for 'sheep'.
Pecorino Romano is made in the Italian regions of Lazio and Sardinia.
