Patrick Oconnell
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 originated in Lazio, but most of its production has moved to Sardinia. It is one of Italy's oldest cheeses and is still made according to the original recipe. It is typically aged for a minimum of five months, sometimes up to a year or more, and has a sharp, tangy, salty flavour.
| Characteristics | Values |
|---|---|
| Milk Used | Sheep's milk |
| Sheep Breed | Sardinian |
| Rennet Used | Lamb |
| Texture | Hard, crumbly, granular |
| Flavor | Salty, sharp, nutty, tangy |
| Color | White |
| Rind | Natural |
| Shape | Cylindrical |
| Weight | 22-32 kg |
| Height | 25-32 cm |
| Diameter | 25-30 cm |
| Aging | Minimum 5 months, up to a year or more |
| Temperature | 10-14 °C |
| Regions | Lazio, Sardinia, Tuscan Province of Grosseto |
| Storage | Refrigerator, wrapped tightly in parchment or waxed paper |
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' means 'ovine' or 'of sheep' in Italian, with 'romano' meaning 'of Rome'. This variety of cheese originated in Lazio, the region around Rome, and is now primarily produced on the island of Sardinia.
Pecorino Romano is made from the milk of sheep that have grazed on specific combinations of grasses, which impart particular flavours to the milk. The milk is typically sourced from Sardinia, Lazio, or the Tuscan Province of Grosseto. It is usually skimmed to ensure a specific fat content. The milk is then heated and coagulated with lamb rennet paste, which contains enzymes that contribute to the cheese's flavour. The curds are cut into small pieces, pressed into moulds, and pierced to increase whey drainage. The cheese is then salted and aged for a minimum of five months, sometimes up to a year or more, resulting in a harder texture and sharper flavour.
As one of Italy's oldest cheeses, Pecorino Romano has a rich history. It was a staple in the diet of ancient Rome's legionaries, and its long shelf life made it ideal for feeding Roman legions. Today, it is a popular grating cheese, often used to add a salty, savoury flavour to pasta dishes, salads, sauces, and more. Its salty milkiness adds umami flavour when sprinkled over various dishes.
The European Union has granted Pecorino Romano Protected Designation of Origin (PDO) status, ensuring its production follows traditional methods and specific regions. This designation also guarantees the cheese's exceptional quality and authenticity.
The Best Cheeses for a Delicious Cheesecake
You may want to see also
Sheep graze on specific combinations of grasses
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is often used for grating over pasta or other dishes and is one of the most popular cheeses in Italy. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, with 'pecorino romano' translating to 'sheep's cheese of Rome'. This variety of cheese originated in Lazio, but its production has largely moved to Sardinia.
The process of making Pecorino Romano involves selecting high-quality, pasture-raised sheep's milk, which is then heated and coagulated with lamb rennet. The curds are cut into small pieces to release the whey, and the mixture is pressed into moulds to form the cheese. The cheese is then salted, either through dry salting or brining, and aged for several months to over a year. During this time, it develops its characteristic hard texture and sharp, tangy flavour.
The tradition of making Pecorino Romano has been passed down through generations, with the cheese being produced for over 2,000 years. It was a staple in the diet of ancient Roman legionaries due to its high energy and easy digestibility. Today, it continues to be made according to the original recipe, following traditional methods in its areas of origin.
Pecorino Romano is known for its rich butterfat content and sharp, salty flavour. Its salty milkiness adds umami flavour when sprinkled over dishes, making it a versatile ingredient in Italian cuisine. The cheese has a Protected Designation of Origin (PDO) status, ensuring that only cheeses produced in specific regions using traditional methods can bear the name.
Vegan Cheese: Making Coconut Milk Cheese
You may want to see also
The milk is pasteurised and coagulated with rennet
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of the oldest varieties of cheese and is often grated over pasta or other dishes. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, reflecting its origin. While this variety of cheese originated in Lazio, most of its production has now moved to Sardinia.
The process of making Pecorino Romano involves several steps, including milk selection, coagulation, curd cutting and draining, and aging. During the coagulation step, the milk is pasteurised and coagulated with rennet. This step is crucial in transforming the milk into curds, which are then cut and drained to release the whey.
The milk used for Pecorino Romano is carefully selected, typically choosing high-quality, pasture-raised sheep's milk sourced from Sardinia, Lazio, or the Tuscan Province of Grosseto. The milk is then pasteurised and heated to a specific temperature, usually around 37-39°C, although some sources mention a maximum temperature of 68°C. At this stage, lamb rennet paste is added to the milk, causing it to coagulate and form curds. This rennet paste is a crucial factor in developing the characteristic flavour of Pecorino Romano.
The lamb rennet paste used in the coagulation process is traditionally made by feeding milk to a lamb just before slaughter. When the lamb's stomach is removed and tied off, the natural rennet present in the stomach coagulates the milk. Additionally, the lamb's endocrine system secretes an enzyme called lipase into the digestive tract, further contributing to the strong flavour of the cheese.
After coagulation, the curds are cut into small pieces, releasing the whey (the liquid portion of the milk). The curds are then cooked at 45-46°C and placed in moulds. They are pressed and pierced to enhance whey drainage. The cheese is then dry-salted and ripened at controlled temperatures for several months, resulting in the characteristic hard texture and sharp, tangy flavour of Pecorino Romano.
The Ultimate Guide to Using a Cheese Board
You may want to see also
Explore related products
Curds are cut, cooked, and placed in moulds
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The name 'pecorino' means 'ovine' or 'of sheep' in Italian. While Pecorino Romano is traditionally made from sheep's milk, some versions are made with cow's milk or goat's milk.
Once the milk has been heated and coagulated with lamb rennet, the curds are cut into small pieces to release the whey (the liquid portion of the milk). The curds are cut finely, to approximately the size of rice grains. The curds are then cooked at 45–46°C (113-118°F). After cooking, the curds are placed into moulds and pressed. The pressed cheese is placed into drum-shaped moulds and left to purge the whey. The cheese is then dry-salted periodically for 30–60 days and ripened at 10–14°C for 5–8 months.
The small curd size allows the cheese to dry out more quickly during the cooking process. The drier the cheese, the longer it can be aged, and the more complex its flavour will become. The cheese is then inspected for quality and compliance with PDO regulations before being packaged and sold.
The Perfect Cheesecake: Mascarpone Magic
You may want to see also
The cheese is aged for a minimum of five months
The process of making Pecorino Romano cheese involves ageing the cheese for a minimum of five months. This ageing process can sometimes extend to a year or even longer. During this time, the cheese is stored in temperature- and humidity-controlled environments. The cheese develops a characteristic hard texture and a sharp, tangy flavour as it ages. The final product is a hard cheese that is ideal for grating over pasta and other dishes, adding a rich, savoury flavour.
The ageing process is crucial to the development of the cheese's distinctive flavour and texture. The cheese is ripened for 8 to 12 months at a temperature of 10 to 14 degrees Celsius. This allows the cheese to mature and enhances its flavour and texture. The ageing process also contributes to the cheese's longevity, making it suitable for long-term storage.
The sensory characteristics of Pecorino Romano cheese are influenced by the presence of lipolysis enzymes, specifically pre-gastric esterase. The flavour intensity is correlated with the concentration of free butanoic, hexanoic, and octanoic acids. The longer ageing process results in a more intense and pronounced flavour profile.
The traditional method of making Pecorino Romano cheese involves using lamb rennet paste, which contributes to the cheese's unique characteristics. The lamb rennet paste is produced by feeding milk to a lamb before slaughter. After removing the stomach, the natural rennet within coagulates the milk. Additionally, the lamb's endocrine system secretes an enzyme called lipase, which breaks down fat and further enhances the strong flavour of the cheese.
The ageing process of Pecorino Romano cheese is carefully monitored to ensure the development of the desired characteristics. The cheese is inspected for quality and compliance with regulations before being packaged and sold. The ageing duration can vary depending on the specific requirements and desired flavour profile.
Unlocking Campesino Cheese: Delicious Ways to Use It
You may want to see also
Frequently asked questions
Pecorino Romano is made from sheep's milk.
Pecorino means 'ovine' or 'of sheep' in Italian.
Romano cheese can be made from either sheep, cow, or goat milk. Pecorino Romano is always made from sheep's milk.
Pecorino Romano is produced in Sardinia, Lazio, and the Tuscan Province of Grosseto.
