Pecorino Romano 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
Dimensions
25-35 cm diameter, h.25-40 cm
Producers
Dairies from Sardinia, Lazio and Tuscany belonging to production consortiums
Codice forma
n.d.
Codice tagliato
n.d.

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