Region: Lazio, Sardinia, and Tuscany (Province of Grosseto)
Family: Pecorino
Kind: hard
Fat: 50%
Rind: natural
Texture: crumbly, flaky and grainy
Color: pale yellow
Flavor: salty, sharp, smokey , spicy
Aroma: strong
Description: Pecorino is a term used to define Italian cheese made from 100% sheep's milk. Pecorino Romano is the most ancient cheese and the most famous cheese outside Italy. The six mainĀ Pecorino kinds of cheese have received Protected Designation of Origin (PDO) status under European Union law.Ā All these varieties differ from each other, depending on their ageing period.Ā As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. Pecorino Sardo (from Sardinia) and Pecorino Toscano (from Tuscany) are not that salty.Ā As the name suggests, the history of Pecorino Romano dates back to Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella, have mentioned cheese & its production techniques. Even today, cheese is made using the traditional method. The wheels get salted numerous times by hand to deliver a fabulous taste. After ageing for more than five months,Ā it develops a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with a sweet and aromatic flavor. The flavor becomes sharper and smokier when aged for more than eight months. Pecorino Romano is one of the most widely used, sharper alternatives to Parmesan cheese. Pecorino Romano is an excellent grating cheese over pasta dishes, bread and baking casseroles. Pair it with a big, bold Italian red wine or a light beer. Romano cheese is a milder cheese made from cow's milk in the United States.