Pecorino Romano DOP (PDO)

Food, Animal source foods, Dairy products, Cheeses

Main characteristics: Hard cheese, Sheep cheese

Availability: Italy 🇮🇹

Introduction

Pecorino Romano DOP (PDO) is an Italian cheese with protected designation of origin (DOP) status, mainly produced in Sardinia, the province of Grosseto, and the Lazio region. The entire production cycle, from sheep farming to the aging of the cheese, must take place strictly within these specified areas.

Even the starter cultures (known as scotta-innesto) and the lambs used for rennet extraction must be of local origin, ensuring the cheese maintains its regional identity and adheres to traditional methods passed down over generations.

Description of Pecorino Romano DOP (PDO)

Pecorino Romano DOP is a very old cheese whose origins date back to the time of the Roman Empire, when it was included in the military food supplies. Even in those ancient times, the bulk of production was centered in Sardinia, which today produces about 97% of the cheese.

By 2018, the production network consisted of 11,236 sheep farms, with 10,939 farms based in Sardinia alone, supporting a total of 41 producers—37 located on the island and 4 in the Lazio area. The Consortium responsible for protecting Pecorino Romano operates from Macomer, in the province of Nuoro.

This cheese is an essential component in numerous dishes typical of Roman and Lazio gastronomy, often used as a side or flavor enhancer, like in the classic pasta all’amatriciana. In Rome and the surrounding areas—though the tradition has spread to other regions—it is customary to enjoy broad beans paired with Pecorino Romano during the May 1st celebrations.

History of Pecorino Romano DOP

The origins of Pecorino Romano trace back to Ancient Rome, with the first known references found in the works of classical authors like Pliny the Elder, Varro, Columella, and Virgil. This cheese, native to the Agro Romano, was already well known in Roman times. Columella’s De re rustica includes a detailed explanation of how sheep’s milk was curdled using lamb or kid rennet, kept warm without direct heat, and later pressed into baskets or molds to drain the whey. Once firm, it was stored in cool, dark spaces and rubbed with salt to draw out moisture and prevent spoilage.

Thanks to its nutritional value and ability to keep for long periods, it became a staple in the Roman army’s diet. Virgil records that soldiers received a daily ration of roughly 27 grams, complementing their grain-based meals.

Despite its name tying it to the Lazio region, large-scale production of Pecorino Romano shifted to Sardinia in the late 19th century. This move followed a ban on cheese salting in Rome in 1884, which forced many Roman cheesemakers to relocate. Sardinia, already rich in pastoral traditions, offered ideal conditions for the industry’s expansion.

Modern cheese factories emerged in places like Macomer, led by mainland entrepreneurs who transitioned local production from Fiore Sardo to Pecorino Romano. This shift drove significant economic and demographic growth in the region and met the growing demand, especially from the North American market. Additionally, Sardinia’s deforested landscape, shaped by industrial charcoal production, made it suitable for large-scale sheep farming.

In 1951, the Stresa Conference addressed the issue of counterfeit traditional foods. By 1955, Pecorino Romano earned one of the first official designations of controlled origin (DOC) for cheese, formalizing its production in Sardinia. Meanwhile, the Lazio-based producers, once numerous, declined. This was partly due to strong Sardinian competition, but also due to rural depopulation and a shift in labor towards sectors like construction, commerce, and public service in urban areas.

To protect the cheese’s identity, a Consortium was established in 1979 by producers from Lazio and Sardinia, headquartered in Macomer. The group gained legal authority over production control in 1981, and in 2002, responsibility for protecting its DOP status—awarded in 1996.

Today, the Consortium ensures compliance with quality standards, promotes the cheese domestically and internationally, and safeguards the Pecorino Romano name. Over time, the Production Regulations have evolved. Since 1995, brining in saltwater has been allowed alongside the traditional dry-salting. Also, the aging period has been shortened from 12–18 months to around 5–8 months. The size of the wheels has changed as well—from the traditional 33–35 kg to a more standard 22–25 kg. Nonetheless, the signature black coating—called “Cappatura Nera”—remains a powerful symbol of Roman heritage.

In 2010, Lazio, Sardinia, and the Province of Grosseto secured an additional geographical indication mark to reinforce the cheese’s territorial identity.

Pecorino Romano DOP production method

Pecorino Romano is a hard cheese crafted exclusively from fresh, whole sheep’s milk. This milk may be used raw or lightly heat-treated—never exceeding 68 °C for more than 15 minutes. In some cases, it’s enriched with natural heat-loving bacterial cultures known as scotta innesto. To begin the cheesemaking process, lamb rennet is added, triggering coagulation at temperatures between 38 and 40 °C. Once the curd forms, it’s broken into rice-sized pieces and gently heated a second time, staying below 48 °C.

The cheese is then salted, either through an ancient dry method or by immersion in a brine bath. Maturing time depends on use: at least five months for eating, eight or more if intended for grating.

Each wheel is cylindrical, with flat surfaces and sides ranging from 25 to 40 cm tall and 25 to 35 cm in diameter. Weights vary, typically between 20 and 35 kg. The rind displays a branded mark of origin—a stylized sheep’s head—alongside the name “Pecorino Romano.” Additional markings include the region code, dairy ID, and date of production. If the entire process—from milk to final aging—occurs in a specific area, the name “Lazio,” “Sardegna,” or “Grosseto” can be added to the stamp.

Nutritional facts table

Please note that nutritional values may vary slightly depending on the individual product.

Nutrients	Per 100 g
Calories (kcal)	387
Total fat (g)	31.5
———Saturated fat (g)	21.5
Cholesterol (mg)	90
Sodium (mg)	1,965
Total carbohydrates (g)	0.9
———Dietary fiber (g)	0
———Total sugar (g)	0
Protein (g)	25.1

Recipes that use this product as an ingredient:

Carbonara (Pasta alla Carbonara)