Sardinia / Lazio · Italy
Pecorino Romano.
A crystalline shard of pure intensity—Pecorino Romano hits sharp and salty on the palate, with a pungent barnyard character and herbaceous whisper beneath. The texture is hard and glassy, fracturing into grainy shards that release lanolin-rich, tangy sheep milk flavors that linger long after swallowing.
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The story
How it's made.
Why it tastes that way.
Pecorino Romano is one of the oldest cheeses in the world, produced for well over two thousand years. Roman soldiers were issued 27 grams of Pecorino Romano daily as part of their rations for its caloric density and long shelf life.
Columella described its production method in his 1st-century AD text 'De Re Rustica. ' Despite its Roman name, nearly all production moved to Sardinia in the late 19th century when the Roman pastoral economy declined. The PDO designation in 1996 codified the use of Sardinian Sarda sheep's milk and the hand-salting technique that produces the cheese's characteristic saltiness.
Production · spec
- Milk
- Sheep · raw
- Family
- Hard
- Rind
- natural
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Pecorino Romano's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Pecorino.
28 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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