Pecorino Romano

Pecorino Romano

Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep’s milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy’s oldest cheeses but, despite the name, most of its production occurs in Sardinia. On the first of May, Roman families traditionally eat Pecorino with fresh fava beans, during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy.

Overview of Pecorino Romano

Pecorino Romano cheese, whose method of production was first described by Latin authors like Varro and Pliny the Elder about 2,000 years ago, was first created in the countryside around Rome. It was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Most of the cheese is now produced on the island, especially in Gavoi. Pecorino Romano must be made with lamb rennet paste derived exclusively from animals raised in the same production area, and is therefore not compatible with vegetarianism.

Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly flavoured sauces, especially those of Roman origin, such as Bucatini all’amatriciana or Spaghetti alla Carbonara. The sharpness depends on the period of maturation, which varies from five months for a table cheese to at least eight months for a grating cheese. It should not be confused with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from Sardinia). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are generally eaten by themselves or in sandwiches. Many stores in the United States sell a product labeled “Romano cheese”, which should not be confused to genuine Pecorino Romano which is a typical Italian product recognised and protected by the laws of the European Community.

Using Pecorino Romano Cheese

Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavour, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.

Substitutions for Pecorino Romano Cheese

  • Parmesan (not as sharp and salty)
  • Asiago (sweeter)
  • Sapsago (low-fat)
  • Manchego
  • Nutritional Yeast (This substitution works best if recipe calls for cheese to be sprinkled over a dish. Nutritional yeast is low in fat, high in protein and B vitamins, and it’s not made with any animal products.)
  • Cheese Substitute (as a pizza topping)
  • Oil-cured Black Olives (as a pizza topping)
  • Seasoned Breadcrumbs (as a pizza topping)

Summary of Pecorino Romano Cheese

  • Made from pasteurised or unpasteurised cows or sheeps milk
  • Country of origin: Italy
  • Type: hard
  • Texture: crumbly, dense, flaky and grainy
  • Rind: natural
  • Colour: pale yellow
  • Flavour: salty, sharp, smokey, spicy
  • Aroma: nutty, strong
  • Vegetarian: no

Related Recipes and Culinary Information

Comments via Facebook

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.