Pecorino Romano
Ancient Roman cheese dating back 2000 years. Traditionally the cheese of Roman legionaries. Saltier and sharper than Parmigiano.
Aging Time
5 months – 1 year
Typical Weight
22 kg
- Style
- Hard
- Milk
- Sheep
- Origin
- Italy · 3 regions
- Ripening
- ≥ 5 months
Tasting Board
Texture
Hard, granular, firm
Flavor
Sharp, salty, tangy, piquant, intense
Aroma
Strong, ovine, slightly pungent
History & Origins
Mentioned by Pliny the Elder in Natural History (1st century AD). Roman legions received daily rations of this cheese.
Cultural Significance
Essential in authentic Cacio e Pepe, Carbonara, Amatriciana. Traditional Roman cheese for over 2 millennia.
PDO — What the Designation Requires
EU PDO since 1996. Made from sheep milk in Lazio, Sardinia, and Grosseto province. Minimum aging: 5 months (8 months for "da grattugia"). Salt-rubbed during aging.
Pairing & Serving
What to Pair It With
Essential for Roman pasta dishes. Pairs with fava beans (traditional Roman pairing), pears, honey. Excellent table cheese with crusty bread.
How to Serve It
Grate over pasta (especially carbonara, amatriciana). Shave over salads. Eat in chunks with broad beans (Roman tradition).
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
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