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Pecorino Romano
Creative Commons / Deanna from Chicago 'burbs

Pecorino Romano

Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk. However, the American counterpart of the cheese is made from cow’s milk. Of the four Pecorino cheeses that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. As per legislation, production of Pecorino Romano is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. All these varieties differ from each other, depending on how much they have aged.

As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war. Roman authors, including Varro, Pliny the Elder, Hippocrates and Columella have mentioned about the cheese & its production technique, in their works. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with sweet and aromatic flavour. The flavour becomes sharper and smokier when aged for eight months or longer.

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.

  • Made from pasteurized or unpasteurized cow's or sheep's milk
  • Country of origin: Italy
  • Region: Lazio, Sardinia
  • Family: Pecorino
  • Type: hard
  • Fat content: 50%
  • Texture: crumbly, dense, flaky and grainy
  • Rind: natural
  • Colour: pale yellow
  • Flavour: salty, sharp, smokey , spicy
  • Aroma: nutty, strong
  • Vegetarian: no

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Top photos from Twitter

Jan 26
Smothered chicken Parmesan with mozzarella and pecorino Romano cheese#FamilyDinners#FamilyTable#FoodIsLove#delish!!!! pic.twitter.com/IMTFSy9YfN
Jan 18
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Dec 25, 2014
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Nov 28, 2014
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Nov 21, 2014
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Nov 13, 2014
Jasmine Rice with Butternut Squash & Pecorino Romano Cheese @FoodNetwork #rice pic.twitter.com/8O2TY0guBo
Nov 10, 2014
Feeling gutsy? Pecorino Romano is an ancient savoury cheese from %100 sheep's milk - great in meatballs or on salad! pic.twitter.com/8tdYSI3hat
Nov 04, 2014
At ift.tt/1fEtfhi -- Clams and linguine #pasta with shaved Pecorino Romano cheese and arugula #food #fo... pic.twitter.com/CxoD2HxERw
Oct 28, 2014
Give Parmesan a rest and use Pecorino Romano. This sheep's milk hard cheese goes well with red sauce, soups, & rice! pic.twitter.com/NW7xyl59ps
Oct 20, 2014
crazy pork belly over pork cheek and Pecorino Romano cheese gnocchi with bacon tomato jam from buku in Raleigh pic.twitter.com/XIuDyQiTkP
Oct 08, 2014
Cheese Ravioli with homemade Pomodoro + grated Pecorino Romano. Comfort Food. pic.twitter.com/FRbDCr6DKc
Oct 08, 2014
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Sep 26, 2014
Happy "Hug a #Vegetarian" Day! Margarita Xtra - roasted tomatoes, fresh mozzarella, pecorino Romano cheese, basil. pic.twitter.com/ZsxVAYqvUb
Sep 22, 2014
Pecorino Romano cheese wheel is a rich creamy white skin. .bit.ly/1x0mDGA pic.twitter.com/EErclOmmv3
 
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