Packaged pecorino

Pecorino Romano is a traditional cheese made from whole sheep's milk, cooked pressed cheese, from the territory of the regions of Sardinia, Lazio and the province of Grosseto.

Since June 12, 1996, the name “Pecorino Romano” has been protected at European level by a protected designation of origin (PDO).

Description

Cylindrical in shape with flat faces, it has a diameter that varies from 25 to 35 cm and a height of between 25 and 40 cm. Depending on the grinding wheel, its weight is between 25 and 35 kg. The thin rind is a natural straw color while its cream-colored paste, not very grainy, has a slightly spicy taste and more full-bodied when ripening is advanced. Its aroma is also characteristic.

It is obtained by renneting (with lamb coagulant) milk exclusively from animals reared in the same production area. For table cheese, maturing takes place over at least five months, and over a minimum of eight months for grating cheese.


Tradition

In spring in Rome, during a meal in the city or a picnic in the Roman countryside, it is traditional to end your meal with a pecorino accompanied by many handfuls of beans. Large quantities of pecorino and beans are consumed during Labor Day, especially in the municipalities of Nazzano, Tivoli and Filacciano.

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  Pecorino et fèves
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  Pecorino Rosso Volterrano