P1 pecorino-romano-dop

Pecorino Romano PDO

Matured | Lactose-free

A jewel of gastronomy, with a rich and complex flavour, slightly spicy, with a history that dates back to the time of the Roman Empire.
It is PDO: safeguarded by the Protected Designation of Origin. It can be produced only in Lazio, Sardinia (most of it) and in the province of Grosseto, and only with milk and rennet from local flocks.

It is made from whole sheep milk and to last for a long time with all its flavour and all its nutritious virtues: for this reason, it must mature from 5 months to 8 months. It is produced in large wheels weighing more than 20 kg. The rind is smooth, yellowish white, with the consortium brand that guarantees its origin and scrupulous production. The paste is white, hard, compact. The aroma is rich and full already when cut or grated, the flavour is intense, spicy, typically tending to salty.

Pecorino Romano is a fundamental ingredient of traditional recipes. It is simple, but precious and authentic: delicious to grate or taste in small pieces with raw vegetables. Thanks to the long maturing, it is naturally lactose-free.

Ingredients

Sheep milk,
salt,
lamb rennet,
lactic ferments

Store in the refrigerator

or in any case in a cool place (around 4-6° C)

Packs

NUTRITIONAL INFORMATION

Average values ​​for 100 g of product

Energy 1671,5 KJ
403 Kcal
Fats 33 g
of which saturated fatty acids 19 g
Carbohydrates 0,001 g
of which sugars 0,001 g
Proteins 26,5 g
Salt 5,0 g

Questions & Answers

What is the difference between Pecorino Romano DOP and Pecorino Sardo DOP?

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.

Why Pecorino Romano PDO is produced in Sardinia?

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.

How Pecorino Romano DOP is produced?

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.

Does Pecorino Romano DOP contain lactose?

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.

058 e18-riso-cozze-e-pecorino-romano

Discover the recipes with the Pecorino Romano PDO

R086 d1-crocchette-cacio-e-pepe-con-pecorino-romano

CHEESE AND PEPPER CROQUETTES WITH PECORINO ROMANO

45 minutes

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Dolci di-baccala-con-pecorino-romano

SWEET AND SOUR SALTED COD RISSOLES WITH PECORINO ROMANO

45 minutes

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R033 a3-spaghetti-all-amatriciana

SPAGHETTI ALL'AMATRICIANA

45 minutes

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R032 a2-spaghetti-cacio-e-pepe

SPAGHETTI WITH CHEESE AND PEPPER

30 minutes

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Ala zucchine-pecorino-romano-e-menta

MALLOREDDUS WITH SALTED COD, COURGETTES, PECORINO ROMANO AND MINT

30 minutes

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Ripieni di-formaggio-pecorino-romano

CONCHIGLIONI FILLED WITH PECORINO ROMANO CHEESE

45 minutes

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058 e18-riso-cozze-e-pecorino-romano

RICE WITH MUSSELS AND PECORINO ROMANO

45 minutes

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Frutta e-verdura-con-pecorino-romano

FRUIT AND VEGETABLE SUMMER SALAD WITH PECORINO ROMANO

30 minutes

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R045 e5-biscotti-di-frolla-al-pecorino-romano

SHORTBREAD COOKIES WITH PECORINO ROMANO

45 minutes

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18 b18-scaloppa-di-rombo-al-pecorino

TURBOT ESCALOPE WITH PECORINO

45 minutes

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R017 b17-spaghetti-con-crema-di-zucca-e-dadini-di-pecorino-romano

SPAGHETTI WITH PUMPKIN CREAM AND PECORINO ROMANO CUBES

45 minutes

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R014 b14-pere-al-vin-santo-con-crema-di-pecorino-romano-e-gelato-di-crema

PEARS IN VIN SANTO WITH PECORINO ROMANO CREAM AND VANILLA ICE

60 minutes

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