A culinary gem, with a rich and complex flavour, slightly tangy, and a history dating back to the Roman Empire.
It is a PDO: protected by the Protected Designation of Origin. It can only be produced in Lazio, Sardinia (where most of it is made) and the province of Grosseto, and only using milk and rennet from local flocks.
It is made from whole sheep’s milk and is designed to keep for a long time whilst retaining all its flavour and nutritional qualities: for this reason, it must mature for between 5 and 8 months.
It is produced in large wheels weighing over 20 kg. The rind is smooth, pale yellow in colour, bearing the consortium’s mark which guarantees its origin and meticulous production. The cheese is white, hard and compact.
A rich, full aroma is released as soon as it is cut or grated; the flavour is intense, slightly piquant and typically on the salty side.
Pecorino Romano is a key ingredient in traditional recipes. It is simple, yet precious and authentic: delicious when grated or enjoyed in chunks with raw vegetables. Thanks to its long maturation period, it is naturally lactose-free.