What is
Pecorino Romano?

Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of the oldest cheeses in Italy, and is often used for grating in various Italian dishes and recipes, particularly pasta dishes. Its distinct flavor makes it a popular choice for enhancing the taste of dishes such as Cacio e Pepe and Pasta alla Gricia.

Origins & History

Pecorino Romano originates from the Lazio region of Italy, especially around Rome and the nearby provinces. It has a long history that dates back to ancient Rome, where it was a staple among Roman soldiers and laborers due to its high nutritional value and ability to be stored for long periods.

Taste & Texture

Pecorino Romano has a sharp, tangy flavor with a slightly crumbly texture. It is saltier than many other cheeses, which enhances its taste and makes it a versatile ingredient in various dishes.

Ingredients

Sheep's Milk

The primary ingredient in Pecorino Romano, sheep's milk provides a rich flavor and creamy texture that sets this cheese apart from cow's milk cheeses.

Rennet

A natural enzyme used to coagulate the milk and form curds.

Salt

Added during the cheese-making process, salt acts as a preservative and enhances the overall flavor of the cheese.

Cultures

Bacterial cultures are added to aid in the fermentation process and develop the cheese's distinct taste.

This item may contain the following allergens:

Lactose