Pecorino Romano P.D.O.
The first historical traces of Pecorino Romano date back to the Roman Empire.
It was much appreciated at banquets and was the staple of the legionaries’ food rations: every day 27 grams of this cheese was distributed to each man to supplement his daily ration of spelt soup and bread. From the 20th century, it became the cheese that our emigrants took with them to America. To enable them to maintain themselves during the long voyage by ship, it was customary to use copious salting, which, over time, became one of the distinguishing features of Pecorino Romano.
TECHNICAL CARD
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DENOMINATION:
Pecorino Romano P.D.O.
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PRODUCTION AREA:
Sardinia, Lazio, Tuscany: province of Grosseto
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TYPOLOGY:
A hard, cooked cheese with slight eye formation; minimum fat 36% (semi-fat/fat)
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MILK:
sheep, whole, raw or thermised
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CRUST:
non-edible, thin, ivory or natural straw-coloured, sometimes capped with protective coatings
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SEASONING:
minimum period of 5 months for table cheese;
minimum period of 8 months for grating cheese -
PRODUCTION:
October to July