Pecorino Romano is a PDO product (protected designation of origin) since 1996; but it was already a DOC product since ’56.
Contrary to what is believed because of the name ROMANO, today almost all of this product is produced in Sardinia (about 97%; the rest is produced in Lazio and the province of Grosseto, Tuscany) and F.lli Pinna is one of the main producers. It was born in Rome over 2,000 years ago but in the last century it reached such proportions to become the cheese for which it turns most of the sheep’s milk of Sardinia. It is one of the most exported Italian cheese in the world. For over two thousand years, the flocks of sheep that graze in the countryside of Lazio and Sardinia, produce the milk for this product. The ancient Romans already appreciated Pecorino Romano: inside the imperial palaces it was considered the right side dish or seasoning during Roman banquets and it became a staple food while traveling the Roman legions thanks to its long shelf life, its nutritional properties and because it is easily digestible. It has a tangy taste varying in intensity depending on length of maturing. The rind is smooth, white in color tending to straw-yellow. The inside is white, the texture is firm and compact. The rind is characterized by the typical PDO marking, for aesthetic and commercial reasons sometimes it occurs painted with a specific material for foodstuff or covered with a black coat bearing our trademark.
Pasteurized sheep’s milk, lamb rennet, milk enzymes, salt.
5 months for the table cheese; 8 months Pecorino Romano for grating.
In the refrigerator or in cool place (around 4-6°C/40-43°F).
Small wheel 22kg/50lb; h 30cm/12inches; Ø 28cm/11inches.
Giant: 32kg/70lb; h 33cm/13inches; Ø 32cm/12.5inches.
Whole wheel | Portions x 1/4 wheel | Portions x 1/8 wheel |
Portions x 1/16 wheel |
Wedges | Grated.