Pecorino Romano Cheese

Pecorino (peh-koh-REE-noh) Romano Cheese

Pecorino Romano is one of Italy's oldest and most renowned cheeses, with a history dating back over two millennia to the Roman Empire. This hard, salty cheese is made from sheep's milk, which gives it a distinctive flavor that sets it apart from cow's milk cheeses like Parmesan. Traditionally produced in the Lazio, Sardinia, and Grosseto regions of Italy, Pecorino Romano is known for its sharp, tangy taste and crumbly texture.

The production process of Pecorino Romano is meticulous and adheres to strict regulations to maintain its Protected Designation of Origin (PDO) status. The milk is curdled using lamb rennet, which contributes to the cheese’s unique flavor profile.

The curds are then drained, pressed, and salted repeatedly over several months. This salting process is crucial as it enhances the cheese's robust flavor and aids in its preservation. The aging process for Pecorino Romano typically lasts between five to eight months, during which the cheese develops its characteristic hard texture and intense flavor.

Pecorino Romano History

Pecorino Romano has a storied history that stretches back over two thousand years to ancient Rome. This iconic cheese was a staple in the diet of Roman legionaries, valued for its long shelf life and nutritional density, which made it ideal for sustaining soldiers during long campaigns. Its origins are closely tied to the rural traditions of the Lazio region, where sheep farming has long been an integral part of the local economy.

The production methods of Pecorino Romano have remained remarkably consistent through the centuries. Ancient Roman texts describe techniques similar to those used today, involving the use of lamb rennet for curdling the milk and extensive salting to ensure preservation and flavor development. These traditional methods were meticulously documented by Roman writers such as Pliny the Elder, who noted the cheese's importance in Roman society.

During the Middle Ages, Pecorino Romano continued to be produced in the Lazio region and eventually expanded to Sardinia and Grosseto. The cheese maintained its popularity, becoming a crucial part of the diet for many Italians. In modern times, Pecorino Romano has achieved Protected Designation of Origin (PDO) status, ensuring that only cheese produced in specific regions using traditional methods can bear the name. This designation helps preserve its historical integrity and ensures that Pecorino Romano remains a beloved and authentic symbol of Italy’s rich culinary heritage.

Culinary Versatility

One of the hallmarks of Pecorino Romano is its versatility in the culinary world. Its bold, salty flavor makes it an excellent grating cheese, perfect for adding a punch of taste to pasta dishes, soups, and salads. It is a staple in classic Italian dishes such as Cacio e Pepe and Carbonara, where it is used to create rich, creamy sauces that coat the pasta. Besides its use in savory dishes, Pecorino Romano can also be enjoyed on its own, paired with fruits, nuts, and a glass of robust red wine.

Nutritionally, Pecorino Romano is rich in protein and calcium, making it a beneficial addition to the diet. However, due to its high salt content, it should be consumed in moderation, especially by individuals monitoring their sodium intake. Its fat content is also relatively high, characteristic of most aged cheeses, contributing to its rich flavor and satisfying texture.

Despite the competition from other popular Italian cheeses, Pecorino Romano has maintained its esteemed status due to its unique taste and historical significance. Its production remains a craft steeped in tradition, with many cheese makers in the designated regions still adhering to methods passed down through generations. This commitment to quality and tradition ensures that Pecorino Romano continues to be a cherished ingredient in both Italian and international cuisine.

Pecorino Romano is not just a cheese; it is a testament to Italy's rich culinary heritage. Its sharp, salty flavor, coupled with its historical roots and artisanal production methods, makes it a standout in the world of cheese. Whether grated over a steaming plate of pasta or savored with a piece of crusty bread, Pecorino Romano offers a taste of Italy's gastronomic excellence.

What's In the Name

From the word pecora, which means ewe in Italian, cheeses made from sheep's milk in Italy are called pecorino. Although most pecorino is made in southern Italy, especially Sardinia, the best-known pecorino is Pecorino Romano. Genuine Romano is only produced in the province of Rome from November to June.

My favorite genuine Romano is Locatelli. It's wonderful grated on pasta dishes, but I also enjoy eating it plain at the end of a meal with a glass of red wine. Pecorino is straw-colored, 36% fat, semi-hard, and granular with a smooth rind coated in oil. It comes in a cylindrical shape, about 12 inches in diameter, and 16 inches tall and although a little sharper than Parmesan, it is often substituted when used in cooking.

Some people find Pecorino too salty, but that's one of the characteristics I love about it. It's tough to put down when cooking with it. If you want to pair it with something, try it with.

• Honey
• Nuts
• Charcuterie like salami or sobrassada
• Pear slices
• Dried fruits
• Chocolate

The Short of It

• Milk Type: cow or sheep
• Region: Sardinia
• Country: Italy
• Type: Hard
• Taste: sharp & salty
• Fat content: 50%
• Texture: Dense and crumbles easily
• Rind: Natural
• Color: straw-colored

How To Store Pecorino Romano Cheese

Like most cheeses, you want to wrap it up in plastic wrap and store it in one of the cold drawers of your refrigerator. If I purchase a larger piece of Pecorino, I cut off a piece big enough to use throughout the week and use my vacuum sealer to store the rest. If you plan to serve it on a cheese platter before your meal or on a dessert plate after, remove it from the refrigerator about 1 hour before serving so all the flavors can come out when eating.

Where To Purchase Pecorino Romano Cheese

I always suggest you try to find it in your local markets, whether a supermarket or cheese specialty store, but sometimes you need help finding some of these cheeses at these locations. If you want to try these incredible cheeses, you can typically find them online.