Consorzio Pecorino Romano

For over two thousand years, the flocks of sheep that freely graze in the countryside in the regions of Latium and Sardinia have produced the milk from which this cheese is made. In ancient times, Romans already appreciated Pecorino Romano. In the imperial palaces it was considered just the right touch to banquets, while its preservation capacity made it an ideal ration for the Roman legion in its journeys. Its use was so widespread among the Romans that a daily ration of 27 grams was established for Legionnaires, in addition to the staples of bread and einkorn soup! This cheese gave renewed strength and energy to the tired soldiers and today we know why: it provides an easily digestible source of energy.

Homer described the manufacture process for this cheese, and in later centuries the process was codified to the extent that Columella, furnished a detailed description of it in his “De re rustica”:

“The milk is generally curdled with rennet from sheep or goats (…) The milking bucket, when full, must be kept at an moderate temperature: it must not be placed on the fire (…), but kept far away from it, and as soon as the whey thickens, it is to be transferred to large or small baskets or forms. It is in fact essential that the whey be able to drain away immediately and thus separated from the solid matter. (…) Then, when the solid part has been removed from the baskets or forms, it is to be kept in a cool, dark environment in order not to ruin. It should be placed on tables which are as clean as possible and sprinkled with salt to draw out the acidity from within.”