Pecorino Romano - wikipedia Pecorino Romano This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( March 2013 ) Pecorino Romano Country of origin Italy Region, town Sardinia, Lazio, and Province of Grosseto ( Tuscany ) Source of milk Sheep Pasteurised Yes Texture hard and very crumbly Aging time 5 months or more Certification Certification PDO 1996 Pecorino Romano ( Italian pronunciation : ( pekoˌriːno roˈmaːno ) ) is a hard, salty Italian cheese, often used for grating, made out of sheep 's milk ( the Italian word pecora, from which the name derives, means sheep ). Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy 's oldest cheeses. Most of its production occurs in Sardinia. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy. Contents 1 Overview 2 See also 3 References 4 External links Overview Pecorino romano cheese Pecorino Romano cheese, whose method of production was first described by Latin authors such as Varro and Pliny the Elder about 2,000 years ago, was first created in the countryside around Rome. Its long - term storage capacity led to it be used for marching Roman legions ' rations. A daily ration of 27 grams was established to be given to the legionaries, as a supplement to the bread and farro soup. This cheese gave back strength and vigour to tired soldiers, giving them a high - energy food that was easy to digest. It was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Most of the cheese is now produced on the island, especially in Gavoi. Pecorino Romano must be made with lamb rennet paste derived exclusively from animals raised in the same production area, and is therefore not compatible with vegetarianism. Pecorino Romano is most often used on pasta dishes, like the better - known Parmigiano Reggiano. Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly flavoured sauces, especially those of Roman origin, such as bucatini all'amatriciana or spaghetti alla carbonara. The sharpness depends on the period of maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. It should not be confused with pecorino Toscano ( from Tuscany ) or pecorino Sardo ( from Sardinia ). Unlike pecorino Romano, these cheeses ( which are not particularly salty ) are generally eaten by themselves or in sandwiches. Many stores in the United States sell `` Romano cheese '', which should not be confused for genuine pecorino Romano which is an Italian product recognized and protected by the laws of the European Community. Unlike the Italian cheese, American Romano is milder and uses cow 's milk instead of sheep 's milk. See also Sardinian sheep Pecorino List of ancient dishes and foods List of Italian PDO cheeses List of sheep milk cheeses References Jump up ^ `` Pecorino Romano DOP ''. agraria.org ( in Italian ). Istruzione Agraria online. Retrieved 12 November 2015. Jump up ^ `` Italian Pecorino Romano History ''. Jump up ^ IL FORMAGGIO DI SARDEGNA - Fiore Sardo Pecorino Sardo Pecorino Romano Canestrati Ricotta Formaggi Molli Formaggi di capra Jump up ^ `` Il Disciplinare di Produzione '' ( PDF ). pecorinoromano.com. 31 December 2012. Retrieved 1 January 2013. External links ( in Italian ) Production requirements ( in Italian ) Consorzio per la Tutela del Formaggio Pecorino Romano ( Consortium for the Protection of Pecorino Romano Cheese ) Italian cheeses PDO Asiago Bitto Bra Caciocavallo Casciotta d'Urbino Castelmagno Fontina Formaggio di Fossa Formai de Mut dell'Alta Valle Brembana Gorgonzola Grana Padano Montasio Monte Veronese Buffalo mozzarella Parmigiano - Reggiano Pecorino Pecorino di Filiano Pecorino Romano Pecorino Sardo Pecorino Siciliano Pecorino Toscano Piave Provolone Spressa delle Giudicarie Ragusano Raschera Salva Taleggio Valle d'Aosta Fromadzo Valtellina Casera PAT Bastardo del Grappa Mascarpone Pecorino di Carmasciano Scamorza Stracciata Toma Toma Piemontese Non-protected varieties Ambra di Talamello Bel Paese Bocconcini Brös Burrata Cacio figurato Caciotta Calcagno Caprino Casu marzu Crucolo Crutin Dolcelatte Galbanino Morlacco Mozzarella Paddraccio Pallone di Gravina Ricotta Robiola Rosa Camuna Sottocenere al tartufo Stracchino Stracciatella di bufala Manufacturers Auricchio Parmalat Sterilgarda Retrieved from `` https://en.wikipedia.org/w/index.php?title=Pecorino_Romano&oldid=844127841 '' Categories : Italian cheeses Sheep 's - milk cheeses Italian products with protected designation of origin Cuisine of Sardinia Cheeses with designation of origin protected in the European Union Hidden categories : CS1 Italian - language sources ( it ) Articles needing additional references from March 2013 All articles needing additional references Articles with hRecipes Articles with Adr microformats Articles with Italian - language external links Talk Contents About Wikipedia Deutsch Español Français Հայերեն Italiano ქართული Latina 日本 語 Русский Українська 4 more Edit links This page was last edited on 2 June 2018, at 20 : 10 ( UTC ). 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Question: what kind of milk is pecorino romano cheese made from
Answer: sheep's milk