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Cheese Culture

Pecorino Romano

Pecorino Romano

Cheese Type

The production of Pecorino Romano dates back 200 years and it is noted as one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning ‘from sheep's milk’, and Romano indicates its origins in the region around Roma. Most Pecorino Romano is now made in Sardinia with a little also being made in the regions of Lazio and Tuscany. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavour and quality.

Production is between November and June when milk quality is at its highest. Usually aged for a minimum of 8 months, this cheese is hard and dense with a smooth, hard rind, exhibiting a salty, distinctively rustic flavour. These characters make it very popular as a grating cheese.

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