Pecora is the Italian word for sheep and cheeses made from sheep’s milk are called Pecorino. There are many different sheep milk cheeses made in different parts of Italy from the milk of sheep that graze freely in the countryside and eat different varieties of herbs and grass. It is an ancient cheese and the Roman poet Virgil (d19 BC) documented how the cheese was a key staple in the daily diet of the Roman soldier.
Today there are nine legally regulated varieties from different regions of Italy. The best and most famous is Pecorino Romano.
The largest production area for Pecorino Romano PDO is Sardinia 95%, followed by Lazio and the province of Grosseto in Tuscany 5%. The producers follow a technique passed down through centuries of experience and craftsmanship. Pecorino Romano is traditionally handcrafted by trained cheesemakers and the “salatore” or cheese salter.
Wheels of Pecorino Romano must be aged a minimum of 5 months to be sold by the wheel or wedge as a table cheese and after 8 months to be sold grated. During the aging process, salt is rubbed on the cheese wheels three to six times to help preserve them and enhance their flavors.
Pecorino Romano PDO is a hard cheese and the longer it ages the harder the cheese and the sharper the flavor. It has a thin, light ivory or natural straw colored crust, sometimes capped with a protective black coating.
The taste of Pecorino Romano cheese is aromatic, slightly spicy, nutty and savory as a table cheese, while intensely spicy as a grated cheese.
Pecorino Romano is high in protein and lactose-free.
One of the best ways to appreciate Pecorino Romano is to enjoy it with a glass of wine. My choice would be a white wine produced in Abruzzo known coincidentally as Pecorino. It is made from an ancient grape variety which was “rediscovered” in the early 1980’s. The name in Italian means “little sheep” because the sheep liked to eat the grapes off the vines.
One wine that I would recommend is Terre Di Chieti Pecorino D’Abruzzo Superiore DOC La Canaglia Bio 2024. Azienda Agricola Fontefico made from 100% Pecorino grapes at $27.
“Pecorino on Top” is the perfect slogan for Pecorino Romano because that’s the way I enjoy it best — as a topping for pasta, hearty soups, and salads, though it also an important ingredient in many dishes.
Some of Italy’s iconic pastas traditionally cooked with and/or topped with Pecorino Romano include:
Rigatoni all Carbonara, made with guanciale, black pepper, eggs and Pecorino Romano DOP. No cream!
Pasta alla Gricia—like Carbonara without the eggs.
Bucatini all’Amatriciana—tomato, guanciale and Pecorino Romano.
Tonnarelli Cacio e Pepe—Pecorino Romano and black pepper
We’re in Rome now eating at some of our favorite places and enjoying Pecorino Romano in so many ways.
