Pecorino Romano



  • A hard cooked curd ewes’ milk cheese made around Rome and in Sardinia and shaped into cylinders (up to 20 kg). The curds are tapped and pierced in their moulds to promote drainage of whey, and the cheeses are dry-salted and needled to allow salt to penetrate over a period of 3 months. They are then ripened for a further 5 months. It has a dense white to yellow paste with a sharp ewes’ milk cheese flavour and a brown oiled rind. Used as a dessert cheese since Roman times. Contains 31 per cent water, 33 per cent fat, 28 per cent protein and 4 to 5 per cent salt.