Pecorino Romano 250g | ūü¶ÜThe Bow Tie Duck Manila

Pecorino Romano DOP 250g

Authentically Italian

The name ‚Äč‚Äúpecori¬≠no‚ÄĚ means ‚Äč‚Äúovine‚ÄĚ or ‚Äč‚Äúof sheep‚ÄĚ in Ital¬≠ian Pecori¬≠no Romano is made from the region of Lazio, Sar¬≠dinia Italy. It is a favored cheese for authen¬≠tic Ital¬≠ian pas¬≠ta dishes. 

Tast­ing Notes from The Curator

Authen¬≠tic Pecori¬≠no Romano is a term used to define Ital¬≠ian cheeses made from 100% sheep‚Äôs milk. Oth¬≠er coun¬≠ter¬≠parts that are not made in Italy are made from cows milk and can¬≠not be authen¬≠ti¬≠cal¬≠ly con¬≠sid¬≠ered as Pecori¬≠no Romano. 

Pecori¬≠no Romano is a hard type of cheese that has a fat con¬≠tent of 50%. It‚Äôs tex¬≠ture is crumbly dense, flaky and grainy. It has a nat¬≠ur¬≠al rind and its col¬≠or is pale yel¬≠low. It gives off a nut¬≠ty and strong aro¬≠ma with a fla¬≠vor that is salty and sharp. 


Pecori¬≠no Romano is the most pop¬≠u¬≠lar¬≠ly used alter¬≠na¬≠tive to Parme¬≠san cheese. In fact, a lot of authen¬≠tic Ital¬≠ian dish¬≠es pre¬≠fer Pecori¬≠no Romano as the cheese of choice due to its hard tex¬≠ture and saltiness. 

It makes an excel¬≠lent grat¬≠ing cheese over pas¬≠ta dish¬≠es, bread and baked casseroles. The famed Buca¬≠ti¬≠ni all‚ÄôAmatriciana is a rec¬≠om¬≠mend¬≠ed dish made with Pecori¬≠no Romano, Buca¬≠ti¬≠ni Pas¬≠ta, authen¬≠tic guan¬≠ciale and tomatoes. 

For rec¬≠om¬≠mend¬≠ed wine pair¬≠ings this dry and salty cheese is best paired with your sparkling wine or Cham¬≠pagne of choice. Medi¬≠um bod¬≠ied red wines such as the Speri Valpo¬≠li¬≠cel¬≠la also works well with this cheese. 

If you‚Äôre the beer type of per¬≠son, indulge! You may pre¬≠pare this cheese with light beer. 

Ancient type of cheese

Accord¬≠ing to the Euro¬≠pean Union law, Pecori¬≠no Romano receives a Pro¬≠tect¬≠ed Des¬≠ig¬≠na¬≠tion of Ori¬≠gin cer¬≠ti¬≠fi¬≠ca¬≠tion mean¬≠ing it can¬≠not be made else¬≠where or in any oth¬≠er way in order to car¬≠ry the name. 

As per the leg¬≠is¬≠la¬≠tion on pro¬≠duc¬≠tion, Pecori¬≠no Romano is allowed only in the islands of Sar¬≠dinia, Lazio and in the Tus¬≠can province of Gros¬≠se¬≠to. Vari¬≠eties only dif¬≠fer from each oth¬≠er depend¬≠ing on how much they have aged. 

The his¬≠to¬≠ry of Pecori¬≠no Romano dates back to the Roman times when it was part of the sta¬≠ple diet of sol¬≠diers at war. Dry salt¬≠ed by hand the Pecori¬≠no Romano wheels get salt¬≠ed numer¬≠ous times to deliv¬≠er a fab¬≠u¬≠lous taste. It is aged for at least 5 to 12 months and results in a dry and gran¬≠u¬≠lar tex¬≠ture with a strong taste. Roman authors of the past have men¬≠tioned about this cheese and its pro¬≠duc¬≠tion tech¬≠nique in their works. 

At present Pecori¬≠no Romano is still one of the most famous Ital¬≠ian cheeses, espe¬≠cial¬≠ly out¬≠side of Italy and remains to be a favorite for use in pas¬≠ta dishes.

Storage Instructions

Store in a cool dry place.