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Roman sheep’s cheese DOP


Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto.  It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt.  Nonetheless, it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.

Organoleptic characteristics
Aspect and texture: compact, grainy, hard, white paste. Light coloured rind, occasionally with a protective black covering
Taste: flavourful, intense and piquant
Serving suggestions: full bodied, aged, red wines. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans, peas and fig. ‘Carasau’ Sardinian bread
Technical characteristics
Milk: full fat, raw, sheep’s milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least four months
Production period: October to July
Fats: 36% F-Dm
Weight: 20-35 kg
Size: 25-35 cm diameter, h.25-40 cm
Producers: Dairies from Sardinia, Lazio and Tuscany belonging to production consortiums