Pecorino Romano
Hard sheep milk cheese, ancient legionary staple, PDO protected.
Wikipedia / Wikimedia Commons
Pecorino romano is a hard, salty Italian cheese made from sheep milk, often used for grating over pasta or other dishes. Its name means 'sheep's cheese of Rome' in Italian, and it is one of Italy's oldest cheeses, with production methods described by Latin authors about 2,000 years ago.
- type
- Hard sheep milk cheese
- origin
- Lazio, Italy
- protected_designation
- PDO (Sardinia, Lazio, Grosseto)
- annual_exports
- 22,000 tons (as of 2024)
- export_rank
- Fourth most exported Italian cheese
- primary_export_destination
- United States
Lore & Background
Pecorino romano was a staple in the diet of the legionaries of ancient Rome, with a daily ration of about 27 grams allotted to them. Its long-term storage capacity made it ideal for military campaigns. Latin authors Marcus Terentius Varro and Pliny the Elder described its production methods about 2,000 years ago.
Until the end of the 19th century, pecorino romano was mainly produced in Lazio. Increased demand led producers to expand into Sardinia, where deforestation had created soil suitable for monoculture farming. The 1951 Stresa Convention and 1955 DOC status formally protected production in Sardinia, Lazio, and Grosseto.
The Consortium for the Protection of Pecorino Romano Cheese was established in 1979, headquartered in Macomer. In 1981 it was tasked by the Ministry of Agriculture to supervise production and trade, and in 2002 to protect its PDO status.
Reader's Guide
Pecorino romano holds significance as one of Italy's oldest cheeses, with a documented history spanning two millennia. Its role as a high-energy ration for Roman legionaries highlights its practical importance in ancient military logistics. Today, it remains a traditional food in central and southern Italy, notably eaten on May Day with fresh fava beans. The cheese's protected designation of origin ensures that all manufacturing processes occur within Sardinia, Lazio, or the province of Grosseto, preserving its authenticity. As of 2024, it is the fourth most exported Italian cheese, with 22,000 tons exported annually, over half of which go to the United States. Its production uses only sheep milk and rennet from sheep raised in the same production area, making it unsuitable for vegetarians. The cheese is made according to the original recipe, with wheels weighing 20–35 kg and stamped with geographical distinction. Its legacy is tied to both ancient Roman sustenance and modern international trade.
Did You Know?
- Pecorino romano was a staple in the diet of ancient Roman legionaries, with a daily ration of about 27 grams.
- Nearly all production has moved from Lazio to Sardinia.
- On May Day, Roman families traditionally eat pecorino with fresh fava beans.
- The cheese must be made with rennet from sheep raised in the same production area.
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