Pecorino Romano DOP: Italian Sheep's Milk Cheese | Frank and Sal

Pecorino Romano DOP: The Ultimate Italian Grating Cheese

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Pecorino Romano is an exceptional cheese, renowned for its rich butterfat content and pasture-raised, skimmed sheep's milk base. This high-quality, hard cheese is the ultimate pasta companion, delivering a sharp, salty, and tangy flavor that defines classic Italian cuisine.

As one of the oldest cheese varieties, Pecorino Romano boasts a global reputation for quality. It is upheld by the European Union's Protected Designation of Origin (PDO) status, a guarantee that your cheese is produced exclusively in Sardinia, Lazio, or the Tuscan Province of Grosseto, ensuring its exceptional quality and genuine origins.

Crafted with Care

Pecorino Romano cheese is made using a traditional process that honors its ancient roots:

• Milk Selection: The process begins with high-quality, pasture-raised, whole sheep's milk from the designated PDO regions.
• Setting the Milk & Cutting: The milk is heated and rennet is added to help it set into curds. These are then cut to release the whey.
• Shaping and Pressing: The curds are placed into distinctive forms and pressed, removing the remaining whey and compacting the cheese.
• Salting: The cheese is carefully salted, a crucial step that helps preserve the cheese and develop its signature sharp flavor.
• Aging: Pecorino Romano is aged for a minimum of five months, and sometimes up to a year or more. This aging process creates its characteristic hard, granular texture and sharp, tangy taste.

The final product is a delicious, hard cheese that is perfect for grating over pasta, soups, and salads, or for adding a rich, savory flavor to any dish.