Pecorino Romano DOP is one of the most famous Italian cheese. Along with Parmigiano Reggiano DOP, is also one of the most used cheese in cooking and for gourmet cuisine preparations.
Anyway, you should not confuse one with another! Despite their Italian name, their usage and their goodness, these cheese differenciate by flavor, aroma, taste, shape, method of production, area of production, and, most importantly, milk.
Pecorino Romano DOP is made in Lazio and Sardinia regions, only from whole pasteurized ewe’s milk, while Parmigiano Reggiano DOP is made in Emilia Romagna region, from skimmed raw cow’s milk only. It can be coated with a food cover either invisible or black.
This hard cheese can reach 30 kg of weight and, when gets to 5 months of ripening it can be sold in the market. Whereas, at 8 months of ripening Pecorino Romano DOP can be easily grated on top of many types of pasta.
We have selected Pecorino Romano DOP because it is a symbol of the Italian traditions and cuisine, it is very versatile and excellent on almost every dish.
The whole wheel weights around 30 kg, but we offer you pieces weighting 300 g.
- Taste: savory, lightly acidic, lighlty spicy, intense.
- Scent: delicate, very unique and typical of the cheese, reminds of ewe’s milk.
- Outer appearance: black coat on the white rind (not edible), with the logo “Pecorino Romano” all around the heel.
- Inner appearance: hard, friable, ivory white colored.
Our suggestion for:
- Food pairings: as it is, grated on top of pasta, to make Gnocchi alla Romana, to season salads and tasty appetizers.
- Alcoholic pairings: a red wine like Morellino di Scansano D.O.C.G. or Barbera d’Alba D.O.C.
How to prepare for serving: remove the outer plastic skin, let heat at room temperature for 20 minutes before serving along with the suggested pairings. Remove the coating before eating.
Did you know that…?
Pecorino Romano DOP has a very ancient history. Some say that it was so used and so required by Romans that a daily ration for legionaries was established: 27 grams! As supplement to bread and spelled soup.