Pecorino romano
Hard, salty Italian cheese, often grated / From Wikipedia, the free encyclopedia
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Pecorino romano (Italian: [pekoˈriːno roˈmaːno]; lit. 'Roman pecorino') is a hard, salty Italian cheese made with sheep's milk that is often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano simply means 'sheep's [cheese] of Rome'.
Pecorino romano | |
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Country of origin | Italy |
Region | |
Source of milk | Sheep |
Pasteurised | Yes |
Texture | Hard and very crumbly |
Aging time | 5 months or more |
Certification | PDO: 1996 |
Related media on Commons |
Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia.[1] Pecorino romano is an Italian product with name recognized and protected by the laws of the European Union.
Pecorino romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in central and southern Italy.