Pecorino Romano is an Italian cheese with a protected designation of origin, whose area of origin includes Sardinia, Lazio and the province of Grosseto.
All manufacturing processes, from cattle breeding to cheese maturing, must take place within this area. The lactic ferments (scotta-grafting ) and the lambs that supply the rennet must also be indigenous.
Although the name may lead to think that it is a purely typical cheese of Rome, almost all of the production (97%) takes place in Sardinia.
In 2018 the production system saw 11,236 farms of which 10,939 only in Sardinia for 41 producers of which 37 on the island and 4 in Lazio.
The Consortium for the protection of Pecorino Romano cheese is based in Macomer, in the province of Nuoro .
Cheese is a fundamental ingredient of many dishes of Roman and Lazio cuisine, of which it is part as an accompaniment, for example in amatriciana pasta.
In Rome and its province (but nowadays the custom has also spread to other parts of Italy) it is customary to consume broad beans and pecorino for the feast of May 1st. With 22,000 tons, it is the fourth most exported Italian cheese abroad.
- pecorino ost
- min 100 gr stk