Few cheeses boast ancient origins as Pecorino Romano.
Let’s get to know the characteristics of this incredible cheese and learn how to recognize it.
Characteristics of Pecorino
Pecorino is a generic term and can be used to indicate any sheep’s milk cheese. In fact, in Italy there is a great variety of pecorino, all typical of particular areas or of certain sheep breeds. The qualities of pecorino produced in Italy are eight, and they have obtained the Protected Designation of Origin, the acronym DOP: pecorino romano, pecorino toscano, pecorino sardo, pecorino siciliano, pecorino di Crotone, pecorino di Filiano and Picinisco. Each with a well-defined characteristic. Obviously they are all delicious!
The Pecorino Romano
Pecorino Romano is a hard cheese, with a hard rind, straw-yellow in color, sometimes covered with special food protective film of a neutral or black color. The paste is compact, white or slightly straw-colored. The consistency can vary depending on the maturation period. The younger one is softer and more delicate. The matured one can become drier and more flavorful, with a decidedly intense and slightly spicy flavor. The area of origin and production of Pecorino Romano DOP is Sardinia, Lazio and also the province of Grosseto, in Tuscany. These represent the only territorial areas of origin of the milk and this guarantees its respect and protection both in production and processing. It can be sold with a minimum maturation of 5 months as a table cheese, and 8 months for the grating one.
First historical traces of Pecorino Romano
Pecorino Romano, whose ancient area of origin is the territory of the Agro Romano, in Lazio region, is one of the oldest cheeses in the world. Already more than two thousand years ago, the ancient Romans were fond of it. In 48 BC, Virgil spoke to us about the nutritional and energetic properties of Pecorino and said that the daily consumption imposed on every Roman soldier was 27 grams. The ration integrated their basic meal, spelt soup, and provided the right amount of energy to face battles and continuous movements. Even in the imperial palaces it was considered the right condiment during banquets and a real source of energy.
Pecorino Romano and Sardinia
Thanks to its properties, Pecorino Romano became a very popular product. From Lazio, its processing technique spread to Tuscany but especially to Sardinia, where we find today about 95% of the production. To understand why we have to go back to 1884. The mayor of Rome, in fact, banned the process of salting food within the Roman walls. As a result, all the cheesemakers who lived within the walls moved and chose Sardinia. A land rich in breeding of the very ancient native sheep variety and natural pastures. The competition from Sardinian producers, but above all the depopulation of rural centers and the drastic reduction in the number of workers in agriculture favored this shift from Lazio to Sardinia. This is why in 1979 with the creation of the Consortium of Pecorino Romano DOP, Sardinia was added to the place of production.
How to recognize a Pecorino Romano DOP
Pecorino Romano also boasts an important certification: the DOP (Protected Designation of Origin). But what makes it so special? This acronym is a quality certification that guarantees that the cheese is produced following precise geographical and production rules. It means that only cheeses produced in specific areas of Italy can be called Pecorino Romano DOP. Furthermore, to obtain this certification, it must be made with traditional and specific methods, which respect a series of rules from the beginning to the end of the process. So, how do you recognize a Pecorino Romano DOP produced in Lazio? The label is fundamental. It should say Pecorino Romano del Lazio. Then, analyzing the cheese, the rind must be black, with the stylised sheep brand together with that of the seller.
The processing of Pecorino Romano
Pecorino Romano is produced only with whole sheep’s milk. It can be processed raw or subjected to thermization at a maximum temperature of 68°C for no more than 15 minutes. The milk coagulates between 38°C and 40°C. The producers use lamb rennet paste coming from farms located exclusively in the delimited production area. As the curd hardens, the cheesemakers break the rennet until the clots reach the size of a grain of wheat. Then they cook the curd at a temperature of 45°-48°C. It is then divided into blocks and placed in molds for pressing, in a warm, humid environment to drain the whey.
The last step
After cooling, the forms are branded all over the rind. Then they add the name of the denomination and the logo of the stylised sheep’s head, as well as the brand of the producing dairy, the month and year of production. Pecorino Romano is still salted today using an ancient and complex artisanal technique that is totally dry. Only in 1995 salting in brine was introduced. The maturing period has also been reduced from the traditional 12-18 months to 5-8 months. And also the size of the forms. The Roman tradition calls for 33–35 kg, while today you can also find the 22–25 kg one.
Typical recipes with Pecorino Romano
Pecorino Romano is a fundamental ingredient in many typical Roman recipes. One of the most famous dishes is definitely Pasta alla Carbonara. Here, finely grated Pecorino Romano is mixed with eggs and guanciale. A creamy and tasty sauce makes the dish a real comfort food. Another great classic is Cacio e Pepe, a super simple dish but with an unparalleled flavor. Grated Pecorino Romano dissolves in the pasta water for a rich and enveloping cream, enriched by the flavor of the cheese and freshly ground black pepper. However, it can also be used in salads, soups, or as an accompaniment to meat dishes. In some Italian regions, it is served with honey or dried fruit for an original and tasty appetizer. In Rome, especially for the May Day workers’ holiday, the winning combination is always Pecorino and fresh fava beans.
Where to buy Pecorino in Rome
Here are some addresses where you can buy and taste a top quality pecorino romano!
Beppe e i suoi formaggi – Via Santa Maria del Pianto, 9 (Ghetto)
Antica Caciara – Via San Francesco a Ripa, 140 (Trastevere)
Roscioli Salumeria con cucina – Via dei Giubbonari, 21 (Campo de’ Fiori)
Viola dal 1890 – Piazza Campo de’ Fiori, 43 (Campo de’ Fiori)
Antica Pizzicheria Ruggeri – Piazza Campo de’ Fiori, 1 (Campo de’ Fiori)
Micocci Antonio – Via Collina, 16 (Parioli)
Paciotti Salumeria -Via Marcantonio Bragadin, 51 (Prati)
La Formaggeria Roma – Mercato, Piazza Epiro box 25 (San Giovanni)
Cacio della Campagna Romana – Via dell’Arco del Monte, 4 (Navona)
Taste’Accio – Via di Monte Testaccio, 93 (Testaccio)
What are you waiting for? Come with us to try this delight during our very famous Food Tour!
