Pecorino Romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk.
Pecorino or ewes milk cheese is the ancestor of all the ‘grana’ family, each region developing a specific name attached to this generic style. Pecorino Romano was originally made close to Rome but as demand grew it spread to Sardinia. Made for 9 months of the year between November and June it has a thin natural rind embossed with a sheep’s head to verify authenticity. The pale white interior has a moist crumbly texture with a characteristic perfume and sweet, slightly sharp salty taste. Ideal for grating.
DOC (Denominazione di Origine Controllata). Guaranteed of origin; cheeses made from milk produced in a particular area according to specific methods.
Italian Romano, named Pecorino, is made from ewe's milk, but domestic versions are made from cow's milk which produces a milder flavor. Like parmesan, Romano comes in both fresh and dehydrated form. Fresh Romano has a higher moisture and fat content than parmesan and is aged for five months longer.
Sizes are approximate.
