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Pecorino Romano
Pecorino Romano PDO

Features

Pecorino Romano PDO is a hard cheese made with whole sheep's milk. The most important sheep's milk among Europian PDO cheeses.
Its flavour is intense, tasty and salty.

Pecorino Romano is particularly known as a cheese to be grated, as Parmigiano Reggiano or Grana Padano on the other hand.

It is used in many important italian pasta dishes, risotti, but in general, when a recipe needs to be more tastier, grate some pecorino romano, because with its savouriness enhances the flavours. However it is important not to abuse it, because it is quite salty.
In that sense, there are some little differences in flavours: cheeses produced in Lazio are usually a little saltier than cheeses from Sardinia.

PECORINO ROMANO: others dairies and images



How is it made?

The fresh sheep's milk arrives in the dairies where takes place a filtration; the raw milk or thermised - at maximum temperature of 68░ for 15 seconds - pass to the containers where will occurs the coagulation.

CURD

The cheesemakers inserts the starter culture (so called "scotta innesto" in italian): that starter is daily prepared by cheesemaker as the same way as the ancient cheesemakers during centuries.
The starter consists of an association of autochthonous thermophilic lactic acid bacteria.

After the addition of starter the milk is thermised at the temperature of 38-40░ C using a paste lamb rennet.

The curd is cooked at the temperature of 45-48░ C. When the curd has reached the correct consistency, the cheesemaker cut it until the granules have the dimension of a grain of wheat.

COOLING

cheese wheels are cooled and branded.

MATURING

We can distinguish 2 kind of maturing: A Pecorino Romano of no less 5 months of maturing and another Pecorino Romano of no less 8 months of maturing. But there are cheeses with 12, 15 until 18 months of maturing.

Production area

Pecorino Romano is mainly produced in Sardinia (about 95% of the production), then Lazio and province of Grosseto (Tuscany region). There are 36 dairies which produce the Pecorino Romano PDO.

numbers

Pecorino Romano is the fifth cheese in Italy for production volumes after Grana Padano, Parmigiano Reggiano, Gorgonzola, Mozzarella di Bufala Campana.
About 90% of production is exported.
Production 2021 : 34.282 t (1 t = 1.000 kg).


Some producers

argiolas formaggi
Argiolas Formaggi s.r.l.
Dolianova (SS)

Consortium for the protection
In 1996, it was awarded the European P.D.O. denomination (Protected Designation of Origin).

CONSORZIO PER LA TUTELA DEL FORMAGGIO PECORINO ROMANO
Corso Umberto I, 226
08015 Macomer (NU)
tel. 0785 70537
info@pecorinoromano.it
website: www.pecorinoromano.com

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