A hard cooked cheese, coming from Sardinia and Lazio, where it was already made 2,000 years ago in the times of Ancient Rome. It is made out of sheep's milk, has a fine skin of a natural ivory or straw yellow colour, sometimes capped with black. The texture is compact or delicately marbled white. The table cheese has an aromatic, sapid and slightly piquant flavour, while the grating cheese has a very strong piquant flavor.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
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Pecorino is a term, used to define Italian cheeses made from 100% sheep’s milk. It has received Protected Designation of Origin (PDO) status under European Union law, because Pecorino Romano is one of the most ancient types of cheese. Production of this cheese is allowed only on the islands of Sardinia, Lazio and in the Tuscan Province of Grosseto. 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 and 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 twelve months results in a dry and granular texture and a strong taste.
Cooked vegetables, salads, pasta dishes, or alone with bread.
DrinksThe less matured cheese pairs nicely with medium-bodied white wines; the more matured cheese pairs well with full-bodied red wines.