Best Italian cheese in Rome. Pecorino Romano


Ingredients: Pasteurized sheep’s milk, lactic vaccines, rennet and salt. Surface treated with olive oil or raw linen. Inedible crust.
Processing: Milk pasteurization at 72 ° C for 30 ”, cooling to 36-38 ° C with addition of lactic acid bacteria vaccines and stop fermentation, adding rennet and coagulation, discharge into the molds, stewing, dry salting, seasoning in cell at 10 ° C for 60-90 days, and other days in the cave 90/120. Final treatment in crust with olive oil or raw linen.

Weight: Kg.2,400 / 2,800 ca.


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Product Description

Cheese “Pecorino” aged in Etruscan caves. The word pecora means sheep. Pecorino Romano, an ancient sheep milk cheese, is salty, aged and hard. It is used as a grating cheese over pasta, soups, and salads. Flavour, aroma, texture, nutritional and energy values, everything about Pecorino Romano is perfectly balanced and in harmony. For more than two thousand years the flocks of sheep that graze freely in the countryside of Latium (Lazio) and Sardinia have produced the milk from which the cheese is made. The Roman legionaries knew this well, they always added an ounce of pure sheep’s cheese to the daily ration of farro to give them strength and energy before going into battle. Then this cheese gave back strength and vigour to tired soldiers and nowadays we know why. Pecorino Romano gives energy and is easy to digest. Besides the classic combination with fresh or dried fruit, honey and jams, this seasoned goes very well with cold cuts; in appetizers or as an aperitif it is great served with thin slices of bacon or grilled with homemade bread and smoked meats,
of which dampens the pungent taste. It can be accompanied both white wines and aromatic than spicy red.

Pecorino Romano. The Best Cheese in Rome

Pecorino Romano is a key ingredient in all Roman pasta dishes like Carbonara, Amatriciana, and Cacio e Pepe. We like to say that Pecorino Romano has more flavor than parmigiano that’s why it’s used more here. It also pairs nicely with something sweet like fava beans. That is why in May you will see Romans enjoying a scampagnata – a picnic- accompanied with fresh fava beans and Pecorino Romano.

Cheese. Pecorino Romano

Cheese. Pecorino Romano


Another delicious pairing is Pecorino Romano with pears or figs and honey. Has a bit sharper taste than Parmigiano-Reggiano. Variations are Pecorino Toscano (from Tuscany) or Pecorino Sardo (from Sardinia) are not particularly salty and are eaten by themselves or in sandwiches. Pecorino Romano dates back to the Roman Empire when it was a staple part of a Roman soldiers’ rations, besides wine and bread. The cheese rounds are handled many times by hand… salting, turning, wiped… for over a year. The texture is dry, crumbly and almost sandy when grated. The taste is salty, spicy and smoky. This is an excellent cheese grated for pasta, breads, focaccia and lasagna. Pecorino Romano can be sold after a minimum maturation period of 5 months for table cheeses and 8 months for grating types. 

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