Pecorino Romano DOP

Pecorino Romano DOP is a cheese with Protected Designation of Origin, a symbol of the Italian dairy tradition, produced exclusively in Lazio, Sardinia and the province of Grosseto. Its origins date back to Roman times, when Pecorino Romano was a staple food for the army, appreciated for its long shelf life and high nutritional value. It is said that each legionnaire received a daily ration of one ounce (about 27 grams), combined with spelt soup and bread, as reported by Virgil. Today, Pecorino Romano is renowned for its savory and aromatic taste, which intensifies with aging.

Milk: Sheep.

Organoleptic Characteristics

• Appearance: Cylindrical shape with a thin, light ivory-colored rind, sometimes treated with neutral or black food preservatives. Compact or slightly eyed paste.
• Aroma: Intense and distinctive, with deep aromatic notes that evoke the sheep's dairy tradition.
• Flavor: Aromatic and savory, with a slight spiciness that increases with aging, offering a complex and decisive flavor profile.
• Texture: Hard and cooked paste, with a solid and grainy structure that lends itself perfectly to grating or cutting.

Wheel diameter: 30 cm.

Recommended Pairings

• Honey: Eucalyptus Honey

Eucalyptus honey, with its aromatic and slightly balsamic notes, creates a perfect contrast with the saltiness of Pecorino Romano, enhancing its most intense nuances.

• Pearls: Pearls with Balsamic Vinegar of Modena PGI

Balsamic vinegar pearls add a touch of sweet acidity that balances the saltiness of the cheese, offering a taste experience that marries tradition and innovation.

• Compote: Compote of Onions and "Balsamic Vinegar of Modena PGI"

The sweetness and character of the onions, combined with the acidity of the balsamic vinegar, enhance the spicy notes of Pecorino Romano, for an intriguing and enveloping contrast.

• Gelatin: Balsamic Vinegar of Modena PGI Gelatin

The balsamic vinegar jelly offers a fruity and slightly acidic flavor that harmonizes with the grainy texture and savory taste of the cheese.

• Cream: Balsamic Vinegar of Modena PGI and Truffle Cream

This cream enriches the Pecorino with a touch of truffle and balsamic vinegar, giving a complex aromatic accent that elevates every taste.

• Purissima: Purissima di Pere

The natural sweetness of the purissima di pere creates a harmonious balance with the strong flavor of the Pecorino, making the perfect contrast for a sophisticated pairing.

• Traditional: Mostarda Fina di Carpi

The fruity and slightly spicy mustard pairs beautifully with the Pecorino Romano, emphasizing its savory flavor and completing the profile with a delicate sweetness.

Beer: Full-bodied amber beer, like a Belgian Dubbel, to balance the intense and savory notes of the cheese.

Wines: Structured red wine, like a Cannonau di Sardegna or a Chianti, or a dry and aromatic white like a Vermentino, to accompany and complement the savory profile of the cheese.

Bread: Homemade bread or simple focaccia, ideal for enhancing the strong flavor of the Pecorino.

Other Suggestions: Perfect grated on pasta dishes, like carbonara and amatriciana, or enjoyed pure at the end of a meal, accompanied by nuts and dried fruit for a rustic and rich finishing touch.

Recommended Knife: Almond knife, ideal for breaking the hard and grainy paste of the Pecorino Romano, ensuring precise portions without crumbling the structure.