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Pecorino Romano DOP is a 100% sheep's milk cheese that is steeped in tradition and crafted with care. Its history dates back to the Roman Countryside, where centuries-old techniques have shaped its distinct character. Named after its birthplace, this cheese embodies the essence of Italian culinary heritage. This cheese-making journey begins in Sardinia, following a well-established procedure. Fresh sheep’s milk, sourced from sheep free-grazing on natural pastures, forms the heart of Pecorino Romano. Hand-milked and meticulously collected, the milk undergoes a time-honored process that ensures its excellence and quality. During production, lactic culture begins the fermentation process then lamb rennet is added. The curd is broken into small grains, cooked to perfection, divided and placed in molds where it is marked for identification. Unlike its saltier counterparts, this Pecorino Romano strikes a harmonious balance. Dry salted at different intervals over the course of about 2 months, its flavors are allowed to develop without overwhelming saltiness. Silano Pecorino Romano is aged for a minimum of 6-8 months.

Recommended Use:

Pecorino Romano has a robust flavor and is perfect for savoring on its own. In Rome and neighboring areas, the cheese is paired with crusty homemade bread and wine. When grated over pasta, risotto, or salads, it adds depth and authenticity.