Pecorino is a term used to define Italian cheeses made from 100% ewes’ milk. Out of the four Pecorino kinds of cheese that have received Protected Designation of Origin (PDO) status, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. Pecorino Romano can only be made on the islands of Sardinia, Lazio, and in the Tuscan Province of Grosseto. All these varieties differ slightly from each other, depending on how much they have aged.
Pecorino Romano dates back to Roman times (as the name suggests) when it was a part of the staple diet of soldiers at war. Today, the cheese is made using only traditional methods in the unique areas of origin. It is aged from 8 to 12 months resulting in a dry and granular texture and a strong taste.
Pecorino Romano is generally used as a sharper alternative to Parmesan. It is ideal for pasta and perfect with cured meats and olives. We suggest pairing this cheese with oiling, oaky white wines, or bold Italian reds.
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!
KEY FACTS
| Age | 8 Months + |
| Country Of Origin | Italy |
| Milk Type | Ewes |
| Organic | No |
| Pasteurisation | Unpasteurised |
| Region | Tuscany |
| Strength Of Cheese | Medium |
| Style Of Cheese | Hard |
| Vegetarian | No |