Development of Pecorino Romano Cheese

Pecorino Romano cheese is a product of sheep’s milk. It’s a delicate cheese with a mild flavor at its young stage which develops into a sharper cheese as it grows older.

Pecorino Romano cheese is a product of sheep’s milk. It’s a delicate cheese with a mild flavor at its young stage which develops into a sharper cheese as it grows older. Pecorino Romano cheese is a great compliment to food and is good to eat on its own, often complimenting other foods or when finishing a meal such as eating it with a succulent pear. Pecorino Romano is also a cheese that is very suitable for grating and has the ability to survive heat well. The same cheese is great addition to many different meals, and it goes well with fruit salads, pastas or bread.

There are many theories as to where and when this Italian cheese originated. Most believe that Pecorino Romano cheese is not named after the location of Rome but originates from the earlier Romans. The Italian cheese producers describe the development process starting with the milk being curdled with blossoms, or fig sap; the container is usually kept at a warm temperature filled until curds are seen in the pre pecorino cheese process. It is then transferred to separate containers where the whey proteins that are formed and gets separated from the rest of the solid matter – the remnants are carefully placed in a dark room, spread out on clean boards and salted – this is to neutralize the acidic properties of the Pecorino Romano. The process takes a long and patient wait of about five months before the Italian cheese is released.

The preparation of pecorino cheese is not as simple as many might think; even the grazing of the specific sheep to produce the milk is controlled. The sheep that will produce the milk for the Pecorino Romano cheese are fed a diet of a specific types and quality of grasses. This is the first step and helps control the flavor of the milk that is used in the preparation of the pecorino Romano cheese; therefore it is one of the important steps. The establishment of the locations renowned for the preparation of pecorino cheese has been the result of both the availability of the resources needed for the process and the sense of taste developed by the Italian people of this region.

The process of making pecorino Romano cheese is specific and not just a matter of following certain steps. The location and other environmental factors also come into play to create a unique desired flavor. The pecorino cheese is most used to add a wonderful flavor to foods and in combination with many different meals. Pecorino Romano cheese provides a good source of phosphorous, magnesium and potassium, all important to the body’s nourishment. Pecorino cheese also offers a great source of protein.

About the Author

Tony D Tony D. Tony Domingo is the author of this article on Pecorino Romano. Find more information, about Italian Cheese here