Pecorino Romano

Pecorino Romano is deeply woven into the fabric of Roman and Italian culinary tradition. It is the essential cheese for iconic pasta dishes such as Cacio e Pepe, Carbonara, and Amatriciana, defining the flavor of Roman cuisine. Its historic use as a staple for Roman soldiers speaks to its enduring value, while its PDO status preserves centuries-old methods and regional pride. In Italian-American communities, it remains a beloved ingredient, symbolizing authenticity and heritage.

• Pecorino Romano is one of Italy’s oldest cheeses, with origins dating back over two millennia.
• More than 95% of its production now occurs in Sardinia, despite its Roman name.
• The cheese is protected by European PDO status, ensuring only cheese made in designated regions with traditional methods can be called Pecorino Romano.
• Its sharp, salty flavor intensifies with age, making it ideal for grating over robust pasta dishes.
• In North America, "Romano" often refers to similar cheeses made from cow’s milk, but authentic Pecorino Romano is always sheep’s milk.

Pecorino Romano is crafted exclusively from fresh whole sheep’s milk, sourced from breeds native to its production regions. Sheep’s milk imparts a distinctive, piquant flavor and rich aroma, setting the cheese apart from cow’s milk varieties and contributing to its sharp, salty character.

The cheese is made by heating fresh sheep’s milk, coagulating it with rennet, and cooking the curd to 45–48°C. The curds are then pressed and repeatedly dry-salted, a process that helps develop its intense flavor and long shelf life. Ripening takes place in cool, ventilated cellars, where the cheese matures for at least five months, often longer for grating varieties. Only cheeses produced following these traditional steps in designated regions qualify as Pecorino Romano.

Pecorino Romano has a hard, compact, and granular texture that becomes crumbly with age, making it ideal for grating. Its rind is thin and natural, sometimes coated in black wax for export, offering protection while allowing the cheese to breathe and mature properly. The interior is dense and slightly oily, with a pale straw color.

The cheese is aged for a minimum of five months for table consumption, but grating varieties are matured for over eight months. As Pecorino Romano ages, its flavor intensifies, becoming sharper and saltier, while the texture grows more granular and crumbly. Extended maturation enhances its robust character, making it a favorite for bold-flavored dishes.

• Grated over pasta classics such as Cacio e Pepe, Carbonara, and Amatriciana.
• Served in slices or chunks with fresh fruit, crusty bread, or honey.
• Used to enrich soups, salads, and vegetable dishes.
• Featured in Italian-American cuisine as a flavorful alternative to Parmesan.

Pecorino Romano is protected by the European Union’s Protected Designation of Origin (PDO) since 1996. This status, regulated by the Consorzio per la Tutela del Formaggio Pecorino Romano, ensures that only cheese produced in designated areas of Lazio, Sardinia, and Grosseto using traditional methods can bear the name. The PDO guarantees authenticity, quality, and regional heritage.

Pecorino Romano is available in large wheels, pre-grated packs, chunks, and slices. Wheels are typically reserved for specialty shops and restaurants, while grated and chunk forms are popular for home use and export, making the cheese accessible for a variety of culinary applications.

• Pairs beautifully with robust Italian red wines such as Chianti or Montepulciano.
• Complements fresh pears, figs, or apples for a balanced sweet-salty bite.
• Enjoyed with rustic breads, olives, and cured meats for a classic antipasto.
• Try with honey or fruit preserves to offset its salty intensity.

When buying Pecorino Romano, look for PDO labeling to ensure authenticity. Select cheese with a firm, uncracked rind and a fresh, clean aroma. Store whole or chunk pieces wrapped in wax paper or cheese paper in the refrigerator, inside a sealed container. Grated cheese should be kept airtight and used promptly to preserve flavor. Properly stored, Pecorino Romano can last for several weeks, retaining its sharpness and texture.