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Pecorino Romano

Pecorino Romano
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  • Made from pasteurized or unpasteurized sheep's milk

  • Country of origin: Italy

  • Region: Lazio, Sardinia, and Tuscany (Province of Grosseto)

  • Family: Pecorino

  • Type: hard

  • Fat content: 50%

  • Texture: crumbly, dense, flaky and grainy

  • Rind: natural

  • Colour: pale yellow

  • Flavour: salty, sharp, smokey , spicy

  • Aroma: strong

  • Vegetarian: no

Pecorino is a term used to define Italian cheese made from 100% sheep’s milk. Pecorino Romano is the most ancient type of cheese and the most famous cheese outside of Italy. The six main Pecorino cheese have received Protected Designation of Origin (PDO) status under European Union law. All these varieties differ from each other, depending on their ageing period. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto.

Pecorino Sardo (from Sardinia) and Pecorino Toscano (from Tuscany) and are not that salty. Romano cheese is a milder cheese made from cow's milk in the United States.

As the name suggests, the history of Pecorino Romano dates back to Roman times when it was a part of the staple diet of soldiers at war. In their works, Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella, have mentioned cheese & its production technique. Even today, the cheese is made using the traditional method. The wheels get salted numerous times by hand to deliver a fabulous taste. After ageing for more than five months,  it develops a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with a sweet and aromatic flavour. The flavour becomes sharper and smokier when aged for more than eight months.

Pecorino Romano is one of the most widely used, sharper alternatives to Parmesan cheeses. Pecorino Romano is an excellent grating cheese over pasta dishes, bread and baking casseroles. Pair it with a glass of big, bold Italian red wine or a light beer.

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