Consorzio per la Tutela del Formaggio Pecorino Romano
The origins of Pecorino Romano date back to Ancient Rome: it was a regular feature of banquets in the imperial palaces, but its nutritional value and long conservation made it a key component of food rations for the Roman legions during their long voyages. The cheese is deeply connected to the region where it is made for both environmental and human factors. The sheep are raised free-range in rich, natural pastures and the milk is gathered and processed by hand according to traditional methods.
Made exclusively from the milk of sheep raised in the natural pastures of Lazio, Sardegna and the province of Grosseto, Pecorino Romano has become a key ingredient in a variety of regional and national dishes thanks to its nutritional value and its versatility as an ingredient. Whole sheep's milk is heated and then lamb's rennet is added to create the curd which is broken down until the curd is in grains. The mixture is brought to a temperature bewteen 45-48 degrees and then pressed. The forms are matured and then branded and salted before being left to age for a varying period, depending on the gastronomic destination of the cheese (as a table cheese or for grating.)
After just five months of aging Pecorino Romano can be eaten as table cheese, accompanied by fruit or fresh vegetables. After eight months the cheese is used for grating over typical Roman dishes like pasta all'amatriciana or cacio e pepe, or even on fish-based pasta dishes.
Fresh Pecorino Romano is accompanied well by a red Velletri wine, while aged Pecorino matches better to a Brunello di Montalcino.