Pecorino Romano, made in Lazio from Sardinian milk

Pecorino Romano  (D.O.P. Protected Origin Denomination): its history dates back to the ancient Rome. Original from the countryside around Lazio, only in the seventeenth century its production extended to all Sardinian territory. Its potential market was really huge, but the sheeps bred in Lazio did not guarantee a sufficient quantity of milk to satisfy demands.  Hence, the Disciplinary specification of production includes two regional areas, Lazio and Sardinia together with the province of Grosseto in Tuscany , where numerous shepherds emigrated from Sardinia have handed on the tradition to their sons.

The paste of this cheese is hard and cooked, presenting a clear color. In the table quality ( seasoned in less than eight months) it has a mild taste, while when it is for grating it tastes spicy (it goes quite well with many recipes of the Italian tradition). The shape is cylindrical, flat at the extremities. The rind is rather thin and pale yellow.

Pecorino Romano is good with red and strong wines. The Consortium of Roman Pecorino Cheese Protection guarantees the origins and the respect of  the Disciplinary of production.