Pecorino Romano

Pecorino Romano is a hard, cooked sheep's milk cheese produced exclusively from fresh full-fat milk of sheep bred in Sardinia, Lazio, and the province of Grosseto. Cylindrical wheels weigh between 20 and 35 kg. The fat content of the dry matter must be not less than 36 %. Maturing runs to at least 5 months for table cheese and at least 8 months for grating cheese.

About this designation

Pecorino Romano PDO is registered under file number PDO-IT-0017 and was granted EU protection on 21 June 1996. The protected name is 'Pecorino Romano'. The responsible producer group is the Consorzio per la Tutela del Formaggio Pecorino Romano, based in Macomer, Sardinia. The geographical area covers the whole territory of the regions of Sardinia and Lazio, and the province of Grosseto. Milk must come exclusively from sheep bred within that area. The milk may undergo thermisation and may be inoculated with native milk ferment cultures. Souring takes place at a temperature of between 38 and 40 °C using lamb's rennet crust from animals bred in the same production area. The curd is then cooked at a temperature fluctuating between 45 and 48 °C. Salting may involve dry-salting and/or wet-salting. Production takes place between October and July. Wheels are cylindrical with flat sides measuring between 25 and 35 cm in diameter and weighing between 20 and 35 kg. Fat content of the dry matter must be not less than 36 %. Each wheel is marked at source across the heel with the 'Pecorino Romano' designation and logo, the initials of the province of origin, the cheesemaker's code, and the month and year of production. The designation logo is a diamond shape containing a stylised sheep's head above the inscription. Inspection is carried out by OCPA, Macomer.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-IT-0017; eAmbrosia identifier EUGI00000012999.
• Rennet must come exclusively from lamb's rennet crust of animals bred within the same production area as the milk.
• Maturing must reach at least 5 months for table cheese and at least 8 months for grating cheese.
• Each wheel is marked at source with the province of origin, the cheesemaker's code, and the month and year of production.

Tasting notes

Salt-rich sheep's milk hard cheese from Lazio and Sardinia, aged minimum 5 months (Romano), 8+ months (extra-aged). Bone-white to straw paste, hard crumbly texture, intensely savory and salty flavor with sharp piquant finish — saltier than Parmigiano.

HoReCa use

Essential grated cheese for Roman pasta classics — Cacio e Pepe, Carbonara, Amatriciana, Gricia; shaved on artichoke salads.

Packaging

• wheel-full-22-33kg
• wheel-half-12-16kg
• wedge-vacuum-1kg
• wedge-vacuum-500g
• wedge-vacuum-250g
• grated-pre-pack-100g