Pecorino Romano PDO

Pecorino Romano DOP was born in Lazio at the time of Roman Empire, but already at the end of 19th century, thanks to its ease of transportation and storage, the cheesemakers decided to settle both in Sardinia and in Tuscany thanks to the ideal conditions offered from these two lands. Thanks to ideal conditions and the large quantities of sheep's milk produced in Sardinia, 95% of the total production of Pecorino Romano PDO cheese is mainly related to our Island.
For these reasons, Pecorino Romano PDO cheese can be produced exclusively in the province of Grosseto, Lazio and Sardinia.

Pecorino Romano PDO is produced with an ancient technique, which uses only fresh sheep's milk exclusively from local pastures in the region of Sardinia, Lazio and the province of Grosseto. Pecorino Romano PDO is produced with thermized milk.
Subsequently, during the production of this product, lactic ferments are added to the milk. The milk used for the production is coagulated with the addition of rennet and, once the curd is obtained, the mass is cut, mixed and put into shape.
Pecorino Romano PDO maturation is fundamental, it is long and delicate. Pecorino Romano PDO matures from 5 months, obtaining a table cheese, up to 8 months, for the grated version.

Pecorino Romano PDO is naturally lactose-free. What makes Pecorino Romano naturally lactose-free is its long maturation, which allows lactose to transform into two simpler sugars: glucose and galactose. Most hard and semi-hard cheeses are lactose-free, as they follow the same manufacturing procedure.

The calories of Pecorino Romano for 100gr. are 403Kcal.

To prepare spaghetti with cacio and pepe you can use our Pecorino Romano PDO. Our brigante with black pepper, instead, it will give a special note to your soups or aperitifs.

For the dictionary "cacio" is a generic word that simply indicates cheese. But when we talk about cacio e pepe recipe, the word "cacio" always refers to Pecorino Romano PDO.
Find out here the complete recipe with our Pecorino Romano DOP: https://www.pinnaformaggi.it/it/ricette/spaghetti-cacio-e-pepe/

There are many differences between Pecorino Romano Dop and Pecorino Sardo Dop. First of all, Pecorino Romano PDO must be produced with milk coming from Sardinia region, Lazio region and the province of Grosseto in Tuscany; Pecorino Sardo DOP must be produced exclusively with Sardinian milk, respecting the tradition.
Pecorino Romano PDO is an aged cheese, Pecorino Sardo PDO can be produced both in the mature versione and in the mild version (it is a younger "cacciotta").
Pecorino Romano PDO, unlike Pecorino Sardo PDO, has a much longer maturation:
Pecorino Romano PDO aging goes from 5 months for the cheese table, up to about 8 months for the suitable for grating; Pecorino Sardo Maturo PDO needs maturing at least 60 days and Pecorino Sardo DOlce PDO needs maturing at least 20 days.
The shape of Pecorino Romano PDO is large, cylindrical with white paste; while the shape of Pecorino Sardo Maturo PDO is smaller, it weighs around 3 kg, it has a darker paste and its surface is treated with olive oil; the shape of Pecorino Sardo Dolce PDO has a withe paste and the whole wheel is even smaller, the wheel weighs around 1,5kg.
In cooking Pecorino Romano PDO is mostly used as seasoning, as grated cheese on pasta dishes. Also Pecorino Sardo Maturo PDO cheese thanks to its aging of at least 60 days can be used as seasoning, grated on tasty pasta dishes.