Pecorino romano

Overview of Pecorino Romano:

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Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep's milk. It is produced in Italy in the regions of Lazio, Sardinia, and the Province of Grosseto.

History

Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses.

Production

The milk used for Pecorino Romano is from sheep that are raised on the plains of Lazio and Sardinia. The cheese is produced all year round and the pasteurization of the milk is allowed.

Characteristics

Pecorino Romano is a hard and salty cheese, perfect for grating. It has a sharp and piquant flavor, which intensifies with aging.

Uses

Pecorino Romano is often used in Italian cuisine, especially in pasta dishes. It is also a part of the famous Cacio e Pepe dish.

See Also

• List of Italian cheeses
• List of sheep milk cheeses

References

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External Links

• Official Pecorino Romano website

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