Pecorino Romano

Recipe Image



General Information

 Pecorino is the generic term for any cheese made of ewes milk. Pecorino Romano is a DOP unpasteurised hard cheese made in Rome to a centuries old recipe . The cheese is matured for 6 months and dry salted during this time. The cheese is matured in caves used by the ancient Romans

Pecorino Romano can be eated from 6 months maturity and had a spicy , piquant and salty flavour along with the distinctive flavour of sheep’s milk

For more information please visit the Consortium website at



Due to its saltiness this cheese is great used in cooking, or grated onto pastas such as risotto or salads.

Useful Information

  • Made using unpasteurised ewes milk
  • Not suitable for vegetarians (contains animal rennet)