Pecorino Romano stands out for its robust aroma and concentrated flavor. It delivers salty, smoky, spicy, and sharply savory notes that intensify with age. Traditionally produced from fresh, full-fat milk of Sarda sheep, the cheese is aged for a minimum of five months. Wheels aged longer than eight months deepen in complexity, becoming firmer, sharper, and more aromatic. Its naturally low moisture content prevents it from melting smoothly like softer cheeses, but this very firmness makes Pecorino Romano exceptional for grating over pasta, salads, soups, and roasted vegetables.
Because it is made from sheep’s milk, Pecorino Romano offers a different nutritional profile than cheeses made from cow’s milk. Sheep’s milk contains higher levels of calcium, certain vitamins, and beneficial fatty acids such as conjugated linoleic acid (CLA). Studies have linked CLA to reduced inflammation and potential protective effects against diabetes and certain cancers, making pecorino cheeses not only flavorful but also nutritionally distinctive.
The roots of Pecorino Romano stretch back more than two millennia. Latin writers such as Marcus Terentius Varro and Pliny the Elder documented methods that closely resemble those used today. Its durability and long shelf life made it a staple ration for Roman soldiers, who relied on the cheese for both sustenance and energy during military campaigns.
Today, Pecorino Romano holds Protected Designation of Origin (PDO) status. Under European Union regulations, it can be produced only in specific areas: the island of Sardinia, the Lazio region surrounding Rome, and the Tuscan province of Grosseto.
Compared with Parmesan, Pecorino Romano is saltier, sharper, and made from sheep’s rather than cow’s milk. Parmesan offers a milder, sweeter nuttiness, while pecorino delivers a more assertive, bold flavor ideal for dishes that benefit from extra punch.
Pecorino Romano: History, Flavor, and Nutritional Significance
