Pecorino Romano PDO

Production Area

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Pecorino Romano PDO is a hard cooked cheese, produced with whole sheep’s milk from herds raised in the wild and pasture-grazed.

Production Method

The milk is filtered and heat treated at a maximum temperature of 68°C for at least 15 seconds, in order to eliminate micro-organisms that may hinder the cheese-making process. The milk is then transferred into curdling vats, where an enzyme known as scotta-innesto is usually added; this is prepared with a methodology that has been passed down through the generations. This enzyme is one of the characteristic elements of Pecorino Romano PDO and is formed by a group of indigenous thermophilic lactic acid bacteria. The milk curdles at a temperature of between 38 and 40°C, with the addition of lamb rennet paste. The curd is broken into small grains the size of wheat grains and the mass is cooked at 45-48°C. After cooking, the curd is pressed for about 25-30 minutes and the cheese is then divided into blocks. These are placed in special cylindrical molds that are then left in a warm moist environment for the length of time needed to purge the whey. After cooling, the cheese is branded and salted, using a dry or partially dry salting process, which takes place in rooms with a temperature of 10-12°C; the salt is applied 3-4 times in the first three weeks and for a total length of 70-120 days. Wet and dry salted cheeses remain for 6-10 days in saline with a regularly controlled temperature of 11-13°C. They are then transferred into dry salting rooms where they are salted 4-5 times over a period of 50-70 days. Five months after ripening, Pecorino Romano PDO can be put on the market as table cheese, while after eight months it can be sold as cheese to grate.

Appearance and Flavour

Pecorino Romano PDO has a cylindrical shape with flat surfaces, a diameter of between 25 and 35 cm and a height ranging from 25 to 40 cm; the weight varies from 20 to 35 kg, depending on the size of the wheel. The rind is thin and has an ivory to straw colour; the cheese is white or pale straw yellow in colour, compact or with several eyes. The aroma is characteristic and the table cheese (ripened for five months) has an aromatic and slightly piquant flavour; the more mature cheese for grating (ripened for eight months) has a piquant, intense and pleasing flavour.

Production Area

The production area of Pecorino Romano PDO is within the entire territory of the regions of Lazio and Sardinia, and the Province of Grosseto, in the Tuscany region.

History

The origins of Pecorino Romano PDO date back to the Roman Empire: the processing method, which is very similar to that used today, was described by Varrone, Columella (De Agricultura), Virgilio (Georgiche) and Pliny the Elder. In 227 B.C. Pecorino Romano PDO spread into the region of Sardinia, which offered the same environmental and rearing conditions.

Gastronomy

Pecorino Romano PDO should be kept in a cool, dry place, wrapped in its original packaging. The cheese ripened for five months is an excellent table cheese, particularly when combined with fresh vegetables and fruit. After eight months ripening, it is mainly used grated to flavour characteristic Roman dishes such as Bucatini all’Amatriciana, Spaghetti Cacio e Pepe and Tripe alla Romana.

Marketing

The product is marketed as Pecorino Romano PDO. It is sold year-round fresh, semi-mature and mature, whole, in large pieces, pre-packed slices and grated. The edge must bear the designation of origin, the logo, the dairy seal and the date of production, all of which are imprinted with a printing plate.

Distinctive Features

One of three additional indications can be used with the Pecorino Romano PDO designation: “Lazio” “Sardegna” and “Grosseto”, on the condition that the entire production process takes place in the indicated geographic area. Each of the three areas has an additional logo that can be displayed alongside the logo of the designation: “Pecorino Romano del Lazio”, “Pecorino Romano prodotto in Sardegna” and “Pecorino Romano prodotto in Grosseto”.

REFERENCE BODY

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AGRI.IN Srl

Via di Valle Carbone
Torrita Tiberina (RM)
Tel: 0765322273

Agroalimentare Serra

Zona Ind. Bau Sueddi
Ortacesus (CA)
Tel: 0709819016
Email:

Brunelli Sud SpA 

Via Stazione Prima Porta n. 20
Roma (RM)
Tel: 0633610144
Email:

CAO- COOPERATIVA ALLEVATORI OVINI

Loc."perda lada" Fenosu 0783-301831
Oristano (or)
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Casafadda 1886

Reg. Possilva
Thiesi (SS)
Tel: 079885031
Email:

Casearia Podda Srl

Ex S.S. 131 km 7.750
Sestu (CA)
Tel: 07022058
Email:

Caseificio Aresu

Via Mazzini n. 4
Donori (CA)
Tel: 070981177
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CEN.TRA.L. Srl

S.S. 131 Km. 40.250
Serrenti (VS)
Tel: 0709371363
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Cons. Agriexport Sardegna

Via dei Casari n. 1
Ozieri (SS)
Tel: 079758698
Email:

Coop.  La Rinascita

Via Nogheri n. 44
Oliena (NU)
Tel: 0784287366

Coop. Agropastorale La Rinascita

S.P. 25 Onifai - Irgoli
Onifai (NU)
Tel: 078497564
Email:

Coop. Allevatori di Mores

Via Risorgimento n. 4
Mores (SS)
Tel: 079/706002
Email:

Coop. Allevatori Sulcitani

Loc. Sirai n. 14
Carbonia (CI)
Tel: 0781698294
Email:

Coop. Allevatori Villanovesi

Via Su Laccheddu n. 51
Villanova Monteleone (SS)
Tel: 079960576
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Coop. Dorgali Pastori

Reg. Golloi
Dorgali (NU)
Tel: 078496517
Email:

Coop. L’Armentizia Moderna

Reg. Is Arais
Guspini (VS)
Tel: 070970211
Email:

Coop. Pastori Oschiresi

Reg. S’Utturu n. 48
Oschiri (OT)
Tel: 079733094
Email:

Coop. Pastori Perfughesi

Via Nazario Sauro n. 6
Perfugas (SS)
Tel: 079564086
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Coop. San Pasquale

S.S. 127 km. 95.800
Nulvi (SS)
Tel: 079576890
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Coop. Unione Pastori Nurri

Zona Ind. Taccu
Nurri (CA)
Tel: 0782849060
Email:

Cooperativa LA.CE.SA. 

Loc. Orosai – Birori
Bortigali (NU)
Tel: 078572051
Email:

F.lli Pinna SpA

Via F.lli Chighine n. 9
Thiesi (SS)
Tel: 079886009
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F.O.I Srl

Zona Ind. Tossilo
Macomer (NU)
Tel: 0785221011
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Fratelli Maoddi Srl

Via Baudioni n. 4
Laconi (OR)
Tel: 0782819001
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G.A.M. Formaggi

S.S. 131 Bis km 5
Thiesi (SS)
Tel: 079886005
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I Buonatavola Sini Srl

Via Cassia km  41
Nepi (VT)
Tel: 0761571052
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IN.CAS

Piazza San Sebastiano
Ozieri (SS)
Tel: 079787693
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Ind. Cas. Ignazio Cancedda

Via Umberto I n. 17
San Basilio (CA)
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LAIT Latteria Ittiri Soc. Coop. 

Reg. Camedda
Ittiri (SS)
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Latt. Soc. Pozzomaggiore

Via Frida n. 29
Pozzomaggiore (SS)
Tel: 079801136
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Latteria Soc. Cooperativa

Via Cairoli n. 9
Bonorva (SS)
Tel: 079867756
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Latteria Soc. Di Meana Sardo

Via Montebello n. 1
Meana Sardo (NU)
Tel: 078464210
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Latteria Soc. La Concordia

Zona Industriale
Pattada (SS)
Tel: 079755367
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Latteria Sociale Sa Costera

Reg. Torra Ischizzarolu
Anela (SS)
Tel: 079791181
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Mannoni F.lli fu Paolo

S.S. 131 Bis km 4.6
Thiesi (SS)
Tel: 079886006
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Nuova Fattorie Girau

Str. 14 Est Bis SN
Arborea (OR)
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Sardaformaggi SpA

Via Trento n. 10
Olbia (OT)
Tel: 078921657
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SE.PI Formaggi

S.S.131 km. 76.100
Marrubiu (OR)
Tel: 0783858037
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Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 35,632,416 251 148
2015 30,167,537 276 184
2014 24,116,824 170 143
2013 24,778,032 151 123
2012 25,452,916 140 125
2011 18,286,367 93 74
2010 26,505,033 145 97
2009 26,746,126 163 98
2008 30,141,953 181 112
2007 33,425,021 181 113
2006 24,446,565 114 102