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Locatelli Pecorino Romano is a classic Italian cheese, mainly produced in the regions of Lazio and Sardinia. It is a firm, salty sheep's milk cheese that has been made by the Locatelli family for over 500 years.
| Characteristics | Values |
|---|---|
| Regions | Lazio and Sardinia |
| Country | Italy |
| City | Rome |
| Type of milk | Sheep's milk |
| Type of sheep | Sardinian-bred, pasture-raised, grass-fed |
| Type of farms | Family-run |
| Ageing process | Minimum of 9 months |
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What You'll Learn
- Locatelli cheese is made in the Italian regions of Lazio and Sardinia
- It is a firm, salty sheep's milk cheese
- It is named after the city of Rome, where it has been produced for centuries
- It is handcrafted by skilled artisans
- It is made from the milk of local Sardinian-bred, pasture-raised, grass-fed sheep
Locatelli cheese is made in the Italian regions of Lazio and Sardinia
Pecorino Romano is a firm, salty sheep's milk cheese that is mainly created in the Italian regions of Lazio and Sardinia. It is so named because it has been produced for centuries in the city of Rome. The cheese can only be produced in certain regions of Italy using traditional means because it has a Protected Designation of Origin (PDO) designation from the European Union. Popular in Italy, Pecorino Romano is a cheese that is frequently used in regional specialties like cacio e pepe and pasta alla gricia. It is also relished as a cheese for tables.
Each variety of Locatelli cheese is handcrafted by skilled artisans who are experts in the cheese-making and aging process. The word Pecorino itself is derived from the word "pecore", meaning sheep in Italian, and the sheep's milk lends a uniquely delicious sense of terroir to the cheeses. Since they primarily eat only the tender, sweet top blade grass, Locatelli cheeses are rich, buttery, and deliciously nutty.
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It is a firm, salty sheep's milk cheese
Locatelli Pecorino Romano is a firm, salty sheep's milk cheese. It is mainly produced in the Italian regions of Lazio and Sardinia, although it is named after the city of Rome, where it has been made for centuries. The cheese can only be produced in certain regions of Italy using traditional means because it has a Protected Designation of Origin (PDO) designation from the European Union.
Locatelli Pecorino Romano is made from the milk of local Sardinian-bred, pasture-raised, grass-fed sheep from family-run farms. The Locatelli family has been producing this cheese for over 500 years, and many of their sheep farms have been part of the family for over 30 years. The word Pecorino is derived from the Italian word 'pecore', meaning sheep, and the sheep's milk lends a unique flavour to the cheese.
Each variety of Locatelli cheese is handcrafted by skilled artisans who are experts in the cheese-making and ageing process. The milk is aged for a minimum of nine months, resulting in a spicy, sharp and dry cheese that is perfect for grating.
Locatelli Pecorino Romano is considered to be one of the finest Pecorino Romano cheeses available. It is frequently used in regional specialties like cacio e pepe and pasta alla gricia, and is also enjoyed as a table cheese.
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It is named after the city of Rome, where it has been produced for centuries
Locatelli Pecorino Romano is a firm, salty sheep's milk cheese that is mainly created in the Italian regions of Lazio and Sardinia. It is named after the city of Rome, where it has been produced for centuries. The Locatelli family began producing Pecorino Romano over 500 years ago in the Lazio region of Italy. Today, Locatelli Pecorino Romano is considered to be one of the finest Pecorino Romano cheeses available. It is unique in quality because it is hand-crafted from 100% pure sheep's milk which is aged over 9 months at a minimum. The result is a spicy and sharp, dry cheese that is perfect for grating.
The cheese can only be produced in certain regions of Italy using traditional means because it has a Protected Designation of Origin (PDO) designation from the European Union. Popular in Italy, Pecorino Romano is a cheese that is frequently used in regional specialties like cacio e pepe and pasta alla gricia. It is also relished as a table cheese.
Locatelli cheeses are rich, buttery, and deliciously nutty. Each variety of Locatelli cheese is handcrafted by skilled artisans who are experts in the cheese-making and aging process. The word Pecorino itself is derived from the word "pecore", meaning sheep in Italian.
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It is handcrafted by skilled artisans
Locatelli Pecorino Romano is a classic Italian cheese, handcrafted by skilled artisans. It is made from the milk of local Sardinian-bred, pasture-raised, grass-fed sheep from family-run farms. The Locatelli family has been producing this cheese for over 500 years in the Lazio region of Italy. It is a firm, salty sheep's milk cheese that is mainly created in the Italian regions of Lazio and Sardinia. It is named after the city of Rome, where it has been produced for centuries.
Pecorino Romano can only be produced in certain regions of Italy using traditional means because it has a Protected Designation of Origin (PDO) designation from the European Union. This means that the cheese is handcrafted by experts in the cheese-making and aging process, resulting in a unique, high-quality product.
The word "Pecorino" is derived from the Italian word "pecore," meaning sheep. The milk from these local Sardinian sheep lends a delicious sense of terroir to the cheese, making it rich, buttery, and nutty. Each variety of Locatelli cheese is carefully crafted, ensuring a consistent quality that has made it one of the finest Pecorino Romanos available.
The process of making Locatelli cheese begins with the milk of these grass-fed sheep. The milk is then carefully transformed by the skilled artisans, who use traditional methods to create the firm, salty cheese. The cheese is aged for a minimum of nine months, resulting in a spicy, sharp, and dry flavour that is perfect for grating.
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It is made from the milk of local Sardinian-bred, pasture-raised, grass-fed sheep
Locatelli Pecorino Romano is a firm, salty sheep's milk cheese that is mainly created in the Italian regions of Lazio and Sardinia. It is so named because it has been produced for centuries in the city of Rome. The cheese can only be produced in certain regions of Italy using traditional means because it has a Protected Designation of Origin (PDO) designation from the European Union.
Locatelli Cheese is made from the milk of local Sardinian-bred, pasture-raised, grass-fed sheep from family-run farms. Many of the sheep farms have been part of the Locatelli family for over 30 years. The Locatelli family believes in supporting local farmers and treating their sheep with love. The word Pecorino itself is derived from the word "pecore", meaning sheep in Italian. The sheep's milk lends a unique, delicious sense of terroir to the cheeses. Since they primarily eat only the tender, sweet top blade grass, Locatelli cheeses are rich, buttery, and deliciously nutty.
Each variety of Locatelli cheese is handcrafted by skilled artisans who are experts in the cheese-making and aging process. The cheese is aged for a minimum of nine months, resulting in a spicy and sharp, dry cheese that is perfect for grating. A little goes a long way, and one taste will reveal the difference and quality.
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Frequently asked questions
Locatelli cheese is made in the Italian regions of Lazio and Sardinia.
Locatelli cheese is made from sheep's milk.
The Locatelli family began producing Pecorino Romano over 500 years ago in the Lazio region of Italy.
