Pecorino Romano DOP

Milk: Sheep. Texture: Hard.

Explore Sheep’s Milk Cheese and Hard Cheese to compare this cheese with other choices.

Milk: Sheep. Texture: Hard.

Choose this cheese for a salty finish to pasta, or compare other grating cheeses.

Authentic Pecorino Romano is a term used to define Italian cheeses made from 100% sheep's milk. Other counterparts that are not made in Italy are made from cows milk and cannot be authentically considered as Pecorino Romano.

Pecorino Romano is a hard type of cheese that has a fat content of 50%. It's texture is crumbly dense, flaky and grainy. It has a natural rind and its color is pale yellow. It gives off a nutty and strong aroma with a flavor that is salty and sharp.

Pecorino Romano is the most popularly used alternative to Parmesan cheese. In fact, a lot of authentic Italian dishes prefer Pecorino Romano as the cheese of choice due to its hard texture and saltiness.

It makes an excellent grating cheese over pasta dishes, bread and baked casseroles. The famed Bucatini all'Amatriciana is a recommended dish made with Pecorino Romano, bucatini pasta, authentic guanciale and tomatoes.

For recommended wine pairings this dry and salty cheese is best paired with your sparkling wine or Champagne of choice. Medium bodied red wines such as the Speri Valpolicella also works well with this cheese.

If you're the beer type of person, indulge! You may prepare this cheese with light beer.

According to the European Union law, Pecorino Romano receives a Protected Designation of Origin certification meaning it cannot be made elsewhere or in any other way in order to carry the name.

As per the legislation on production, Pecorino Romano is allowed only in the islands of Sardinia, Lazio and in the Tuscan province of Grosseto. Varieties only differ from each other depending on how much they have aged.

The history of Pecorino Romano dates back to the Roman times when it was part of the staple diet of soldiers at war. Dry salted by hand the Pecorino Romano wheels get salted numerous times to deliver a fabulous taste. It is aged for at least 5 to 12 months and results in a dry and granular texture with a strong taste. Roman authors of the past have mentioned about this cheese and its production technique in their works.

At present Pecorino Romano is still one of the most famous Italian cheeses, especially outside of Italy and remains to be a favorite for use in pasta dishes.

Store in a cool dry place.