Pecorino romano

Description

Pecorino Romano is a hard sheep’s milk cheese produced primarily in Sardinia and Lazio, where the tradition of salting and aging sheep’s milk cheese dates back over two thousand years to ancient Rome, making it one of the oldest cheeses in recorded history. Produced from the milk of Sardinian breed sheep and aged for a minimum of five months, the cheese develops a hard, crumbly, granular texture and a strong, sharp, salty flavor with a slightly nutty undertone that deepens and intensifies with extended aging. The pale yellow paste is firm enough to grate cleanly, making Pecorino Romano one of the most widely used grating cheeses in Italian cooking, particularly in the central and southern Italian pasta traditions where it is the defining ingredient in dishes such as cacio e pepe, carbonara, and amatriciana.