Pecorino Romano PDO

Ancient roots, wild pastures

The first Italian cheeses were made from sheep’s milk 2,000 years ago to feed the soldiers of the Ancient Roman Empire. Sheep still graze on wild and semi-wild pastures filled with native flora in the regions of Sardinia, Lazio and the province of Grosseto. Only here can Pecorino Romano PDO be made from fresh whole sheep’s milk from October to July.

Milk Transformed

During production season milk arrives daily to cheese houses where, after testing and gentle thermalization, it is transferred to vats. Heating and stirring begins before two crucial local ingredients—whey starter culture and lamb’s rennet—are added. Once the curd sets, it is broken into wheat-grain-size pieces, cooked, and transferred to cylindrical molds which give the cheeses their unique, tall, drum shape.

Cave imitamina - Beware of imitations

Look on the rind for the words Pecorino Romano along with rounded diamonds that contain the outline of a stylized sheep’s head to ensure you are buying certified Pecorino Romano PDO, the classic which has stood the test of time.

Quick Facts

Made from three ingredients: Lightly heat treated sheep’s milk, salt, rennet

High in omega-3 fatty acids and conjugated linoleic acid (CLA). Studies show that both are beneficial in preventing cardiovascular diseases, improving immune function, and reducing inflammation. Additionally, as a sheep’s milk cheese, Pecorino Romano PDO contains twice the protein as cheese made with cow’s milk. It is also lactose free.

Aromatic, lightly spicy, salty, and tangy flavor in younger ages (5 months) and very spicy when more mature (8 months)

Useful Tips for Pecorino Romano PDO

# 1

Pair with figs, pears, dried fruit, strawberry jam, chestnut honey, classic salumi, and broad beans like fresh fava beans

# 2

Shave younger ages into salads, over cooked vegetables, and as a final addition to warm flatbreads and pizzas

# 3

Grate mature cheese and serve classically with pasta with tomato-, egg-, or oil-based sauces

# 4

Pair with soft and dry red wines, preferably traditional local wines like Velletri or Cesanese del Piglio Beers: intense Trappist-style

Featured Recipes with

Pecorino Romano PDO

To learn more about Pecorino Romano PDO click here