Pecorino Romano

Pecorino is a name given to define Italian cheese made from pure sheep’s milk with Pecorino Romano being the most ancient cheese and perhaps one of the most famous cheeses outside Italy.  The six main varieties of Pecorino cheese have received Protected Designation of Origin (PDO) status under European Union law. All these varieties differ from each other, depending on their ageing period. As per legislation, production of Pecorino Romano is only permitted on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. As the name suggests, the history of Pecorino Romano dates back to Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella, have mentioned cheese and its production techniques. Even today, cheese is still  made using the traditional method.  The wheels of the cheese are salted numerous times by hand to deliver a fabulous salty taste. After ageing for more than five months each cheese develops a dry and granular texture and a strong taste.  When young, the cheese has a soft and rubbery texture with a sweet and aromatic flavour. The flavour becomes sharper and smokier when aged for more than eight months. Pecorino Romano has to be be made with lamb rennet and nowadays is usually made with pasteurised ewes milk, it is an excellent alternative to a Parmessan cheese.