Pecorino Romano is the rightful descendant of the sheep cheese consumed by Roman emperors and legionaries.
Sheep have been grazing in central Italy and the island of Sardinia for more than 2,000 years, and over the years this has spread throughout southern Italy. So it’s no wonder that in many places, a wide variety of pecorino cheeses are made.
Pecorino Romano is made from fresh sheep's milk between October and July, and the animals are mostly grazed freely and fed minimally. The milk may come from the provinces of Lazio, Sardinia and Grosseto (Tuscany) and must have a minimum fat content of 30-35%.
Large cheese molds have a diameter of 25-30 cm and cheese discs weigh between 20-35 kg. It matures for a minimum of 5 months for the table, fresh version and at least 8 months for the hard variety.
Its color is ivory white or light straw. Many times the cheese discs are coated with a layer of wax, which in recent years is black, now this makes it recognizable.
Its international fame was based on its huge exports in the early 20th century and Pecorino Romano became the equivalent of pecorino cheeses.
Pecorino cheese is one of the most popular of the Parmesan-type cheeses. It is traditionally an ingredient in the most famous Italian sauces such as amatriciana, carbonara and cacio e pepe. Pecorino Romano can be used for any recipe that prescribes pecorino cheese. In 1996, it was granted a protected designation of origin.
The taste of the cheese is aromatic, slightly pungent and salty. During maturation, these characteristics will be more intense.
The product cannot be ordered online, it can only be purchased in the store freshly measured in any quantity.
If you want to get it for sure, you can let us know your purchase intention in advance by calling +36 20 567 4222.