Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep's milk. The name "Pecorino" comes from the Italian word pecora, meaning sheep. Romano is a term used to differentiate the cheese made in the province of Rome from other pecorino cheeses produced elsewhere in Italy.

History

Pecorino Romano was a staple in the diet for the Roman Legions. It has been produced in Lazio, Sardinia, and in the Tuscan Province of Grosseto for thousands of years. Today, it is one of the most well-known Italian cheeses abroad, especially in the United States, where it is most commonly used in pasta dishes.

Production

Pecorino Romano is made from the milk of sheep that are fed on the rich pastures of the regions where it is produced. The cheese is aged for a minimum of eight months for table cheese and up to a year or more for grating cheese. It has a sharp, pungent flavor that is perfect for grating over pasta, bread, or vegetables.

Varieties

There are three main varieties of Pecorino Romano: Pecorino Sardo, Pecorino Toscano, and Pecorino Siciliano. Each variety is named after the region in which it is produced, and each has its own unique flavor profile and characteristics.

Nutritional Value

Pecorino Romano is a good source of protein and calcium. However, due to its high salt content, it should be consumed in moderation.

See Also

• Italian cuisine
• List of Italian cheeses
• List of sheep milk cheeses