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Pecorino Romano PDO Link to product report The Pecorino Romano cheese boasts of very ancient traditions, way back in time: it was already appreciated in the Imperial Palaces of Ancient Rome where it was considered as being the best food to be served with the tasteful dishes during banquets. Also, thanks to its nutritional values and to its preservation, it was also used as a basic food during the journeys of the Roman legions. Produced exclusively from sheep milk bred in the natural pastures of Lazio, Sardegna and the province of Grosseto, the Pecorino Romano, due to its versatility and its nutritional characteristics, has become an essential ingredient in many regional and national recipes How it is consumed The Pecorino Romano can be consumed after five months of maturation, together with fruits and fresh vegetables. If it exceeds 8 months of maturation, it can be used as grated cheese to season typical dishes of the Roman cuisine, such as the typical Amatriciana sauce or spaghetti with cheese and pepper, and also fish based dishes. How it is conserved An important rule is to preserve the Pecorino Romano in a cool and dry place, wrapped in the paper as purchased at the cheese counter. In the hot months it can be kept in the refrigerator, but in the less cold compartments, so as not to change the taste. How it is produced The Pecorino Romano is obtained from full cream sheep milk, and is produced in the months of October through July of each year. The dough, obtained from milk to which lamb curd is added, undergoes an initial cooking at a temperature of 45 to 48°C, and successively it is dripped to produced lumps the size of a grain of rice. It is then pressed and salted, mainly in a dry manner, for at least 70 days. The maturation period, which can be prolonged to obtain a spicy taste, has a duration of 5 months for table cheeses and 8 months for grated cheese. The Dop brand is sealed on the forms with a matrix which seals the denomination of origin of the cheese and the logo of the consortium, apart from the name of the dairy house and the date of production. Product report
| Categories | Cheese produced exclusively from full cream sheep milk |
| Description | The form is cylindrical with plane faces, and the weight varies from 25 to 35 kg and a diameter between 25 to 35 cm. The dough has a compact structure or slightly ocellated; when cut the colour is white to a pale yellowish |
| Characteristics | The taste is aromatic and pleasantly spicy depending on the maturation phase, which has a duration of 5 months for table cheese to at least 8 months for grated cheese |
| Production zone | The production of the Pecorino Romano cheese takes place in the regions of Lazio, Sardegna and the province of Grosseto in Tuscany |
| Present on market | All year round |
| Normative references | European registration with Council regulation (CE) n. 1107/96 issued on GUCE L 148/96, 21st June 1996; national recognition with DPR 30th October 1955 on GURI n. 295, 22nd December 1955, protected with DM 4th August 1995 |
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