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Customer Reviews (2)

Pecorino Romano

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Quick Overview:

Firm and granular, yet glossy. Sheep milk's leap towards immortality.

Quick Facts

Country of Origin: Italy
Milk Type/Treatment: Pasteurized Sheep
Rennet Type: Animal rennet

The Flavor Experience

Pecorino Romano is a savory warrior delivering sharp thrusts of sea salt, umami, and seasoned meat to the palate with a lingering zest at the finish. Its firm, granular paste maintains a glossy mouthfeel as a result of the incredible richness and abundance of butterfat content in the sheep’s milk it is produced from. This cheese transcends the ages—it is as relevant to the contemporary dinner table as it was to ancient Roman banquets.

The Story

Pecorino Romano is one of the earliest recorded cheeses. Roman soldiers were given rations of it on voyages and details of its production were expounded upon by Pliny the Elder and Hippocrates 2,000 years ago. Central and Southern Italy’s answer to Parmigiano and Grana Padano, this tangy grating cheese lends itself to robust, savory dishes. Though Pecorino Romano was traditionally produced in the Lazio region surrounding Rome, its high demand called for an expansion of its production to regions with similar terroir and breeds of sheep, including Tuscany and Sardinia. It is produced seasonally between November and June and lamb rennet is traditionally used as the milk coagulant. The wheels are dry-salted by hand during the 8-12 month aging process and its firm, granular texture is a result of bringing the curds to a high temperature during production. Pecorino Romano's distinctly sharp, zesty flavor profile is owed to the lamb lipase enzyme present in the rennet, which breaks milk-fats down into free fatty acids that then bind to form robust aroma and flavor compounds.

Usage Tips

Pecorino Romano is traditionally paired with fresh fava beans from the Roman Campagna and used to flavor robust pasta dishes like cacio e pepe and sauces like amatriciana and carbonara. Try with a dollop of Rhododendron honey and candied nuts or a smooth, malty stout.

Full Description
$6.00
/ 8 oz.

shipped with care

×

shipped with care

Your order is guaranteed to be handled with care and shipped with an eye toward ensuring the products arrive as fresh as possible. All of our perishables are packed in insulated, heat-resistant packaging with safe, re-usable ice packs. If you should also order dry goods, we neatly pack them around the other materials, enclosed in a sturdy, corrugated container.

It generally takes one business day to receive and process your order. Shipping speed selected at checkout applies to the time in transit only. The delivery clock starts once the package is picked up by our carriers, not once you submit your order, and there are times when our fulfillment team may hold certain orders to process and ship after the weekend in order to ensure product viability. Please note processing times may be extended during the holiday season.

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Product Description

Firm and granular, yet glossy. Sheep milk's leap towards immortality.

Quick Facts

Country of Origin: Italy
Milk Type/Treatment: Pasteurized Sheep
Rennet Type: Animal rennet

The Flavor Experience

Pecorino Romano is a savory warrior delivering sharp thrusts of sea salt, umami, and seasoned meat to the palate with a lingering zest at the finish. Its firm, granular paste maintains a glossy mouthfeel as a result of the incredible richness and abundance of butterfat content in the sheep’s milk it is produced from. This cheese transcends the ages—it is as relevant to the contemporary dinner table as it was to ancient Roman banquets.

The Story

Pecorino Romano is one of the earliest recorded cheeses. Roman soldiers were given rations of it on voyages and details of its production were expounded upon by Pliny the Elder and Hippocrates 2,000 years ago. Central and Southern Italy’s answer to Parmigiano and Grana Padano, this tangy grating cheese lends itself to robust, savory dishes. Though Pecorino Romano was traditionally produced in the Lazio region surrounding Rome, its high demand called for an expansion of its production to regions with similar terroir and breeds of sheep, including Tuscany and Sardinia. It is produced seasonally between November and June and lamb rennet is traditionally used as the milk coagulant. The wheels are dry-salted by hand during the 8-12 month aging process and its firm, granular texture is a result of bringing the curds to a high temperature during production. Pecorino Romano's distinctly sharp, zesty flavor profile is owed to the lamb lipase enzyme present in the rennet, which breaks milk-fats down into free fatty acids that then bind to form robust aroma and flavor compounds.

Usage Tips

Pecorino Romano is traditionally paired with fresh fava beans from the Roman Campagna and used to flavor robust pasta dishes like cacio e pepe and sauces like amatriciana and carbonara. Try with a dollop of Rhododendron honey and candied nuts or a smooth, malty stout.

SKU: CHIT202P

Straight From the Monger's Mouth
"No wonder Pliny the Elder and Hippocrates waxed poetic about Pecorino Romano 2,000 years ago." – Sarah D., Monger Apprentice & Oxford-Made & Monger Bound
Country of Origin
Italy
Milk Type
Sheep
Rennet Type
Animal
Product Reviews
Write Review
  1. Pecorino Romano
    5

    Posted by Kurt on 23rd Aug 2019

    The very best out there. Real tasty, adds to any dish. Worth ordering!

  2. The VERY best!
    5

    Posted by Kurt C. on 23rd Feb 2016

    This is the VERY best Pecorino Romano in the world! I have ordered it three times already, and will continue to do so.

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