Da tavola
- Maturation
- At least 5 months
Pecorino Romano
Pecorino Romano is a hard, cooked-curd sheep’s milk cheese made for the table and for grating.
- Milk
- Whole sheep’s milk
- Protection
- DOP
- Maturation
- Table: at least 5 months; grated: at least 8 months
Choose the form
Grattugiato
- Maturation
- At least 8 months
Riserva
- Maturation
- At least 18 months, with additional requirements
| Da tavola | Grattugiato | Riserva | |
|---|---|---|---|
| Maturation | At least 5 months | At least 8 months | At least 18 months, with additional requirements |
Sheep’s milk, fine curd and a long maturation
Pecorino Romano starts with fresh whole sheep’s milk. The milk may be thermized and inoculated with native lactic cultures from the production area, then coagulated with lamb rennet paste. The curd is broken into pieces the size of wheat or rice grains and cooked.
Salting can be dry, in brine or a combination of both. Maturation lasts at least five months for cheese served at the table or used in food preparations, and at least eight months for the grating type.
Where Pecorino Romano is made
Despite its name, the protected area includes all Sardinia and Lazio, as well as Grosseto province in Tuscany.
LazioWhat to pour with it
The right tools for it
Picked for this food.
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Cook with it
Choosing Pecorino Romano
Use the full protected name, Pecorino Romano DOP, when choosing this cheese. The table type matures for at least five months; the grating type for at least eight months.
Questions worth asking
Which milk is used?
It is made with whole sheep’s milk.
Where is the protected area?
Despite its name, the protected area includes all Sardinia and Lazio, as well as Grosseto province in Tuscany.
How long does it mature?
The table type matures for at least five months; the grating type for at least eight months.
