Pecorino Romano
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| Country of origin | Italy | |||
| Region, town | Sardinia, Lazio, and Province of Grosseto (Tuscany) | |||
| Source of milk | Sheep | |||
| Pasteurised | Yes | |||
| Texture | Hard | |||
| Aging time | 8 months or more | |||
| Certification | Certification PDO 1996 | |||
Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep's milk (the word pecora, from which the name derives, means in fact sheep). Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to Sardinia [1]. Most of the Cheese is now produced on the island, especially in Gavoi.
Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive strong, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as bucatini all'amatriciana.
Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from Sardinia). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are generally eaten by themselves or in sandwiches.
Although Pecorino Romano cheese, whose method of production was first described by Latin authors like Varro and Pliny the Elder about 2000 years ago, was first created in the countryside around Rome, nowadays most of it is produced in Sardinia. Pecorino Romano cheese is used mostly in Central and Southern Italy.
On the first of May Roman families eat traditionally Pecorino with fresh fava beans, during a daily excursion in the Campagna.
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See also: List of cheeses
