Cheese story
What is Pecorino Romano?
A salty sheep’s milk grating cheese central to Roman pasta dishes.
Origin
Lazio / Sardinia / Tuscany, Italy
Milk
sheep
Board role
Hard / mature
Cheese profile
Country
Italy
Region
Lazio / Sardinia / Tuscany
Milk type
sheep
Texture
hard grating
Rind
natural
Ageing
5 to 12 months
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: salty, sharp, tangy, sheepy
Origin, protection and character
Pecorino Romano comes from Italy, especially Lazio / Sardinia / Tuscany. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
5 to 12 months
How to serve Pecorino Romano
carbonara, cacio e pepe, pasta, soups
Good food matches
Frascati
fava beans
cured meats
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
