Pecorino Romano Dop

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.

 

Consumption

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.

Identification

The quality label for "Pecorino Romano Dop"

Quality label of Pecorino Romano Dop

To guarantee the authenticity of the product, the quality mark authorized by the protection consortium is stamped on the heel of each cheese wheel.

 

 

 

I.D. card

Type
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
Area of production
The production of the Pecorino Romano cheese takes place in the regions of Lazio, Sardegna and the province of Grosseto in Tuscany
Selling period
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