Editing Pecorino romano

{{Short description|Hard, salty Italian cheese, often grated}}
{{Distinguish|Romano cheese}}
{{Use British English|date=September 2024}}
{{Use dmy dates|date=October 2024}}
{{Expand Italian|topic=cult|Pecorino romano|date=July 2024}}
{{Italics title}}
{{Infobox cheese
| name = ''Pecorino romano''
| image = Pecorino romano cheese.jpg
| country = [[Italy]]
| region = {{plainlist|
*[[Lazio]]
*[[Sardinia]]
*[[Tuscany]] ([[province of Grosseto]])
}}
| town = 
| source = [[Sheep milk]]
| pasteurised = Yes
| texture = Hard and very crumbly
| fat = 
| protein = 
| dimensions = 
| weight = 
| aging = 5 months or more
| certification = [[Protected designation of origin|PDO]]: 1996
}}

'''''Pecorino romano''''' ({{IPA|it|pekoˈriːno roˈmaːno|lang}}; {{literally|Roman pecorino}}) is a [[Types of cheese#Hard cheese|hard]], salty [[Italian cuisine|Italian]] [[cheese]] made from [[sheep milk]], often used for [[Grater|grating]] over [[pasta]] or other dishes. The name ''pecorino'' means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [''formaggio''] ''pecorino romano'' means 'sheep's [cheese] of [[Rome]]'.

Although this variety of cheese originated in [[Lazio]], most of its actual production has moved to the island of [[Sardinia]].<ref>{{Cite web|url=https://www.iltempo.it/home/2016/10/18/news/lazio-contro-sardegna-scoppia-la-guerra-del-pecorino-romano-1022806/|newspaper=Il Tempo|title=Lazio contro Sardegna, scoppia la guerra del pecorino romano|language=it|trans-title=Lazio against Sardinia, the Roman pecorino war breaks out|date=18 October 2016|author=Damiana Verucci}}</ref> ''Pecorino romano'' is an Italian product with name [[Protected designation of origin|recognised and protected]] (PDO) by the laws of the [[European Union]].

''Pecorino romano'' was a [[Staple food|staple]] in the diet for the [[Legionary|legionaries]] of [[ancient Rome]]. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May ([[May Day]]), Roman families traditionally eat pecorino with fresh [[Vicia faba|fava beans]] during an excursion in the [[Roman Campagna]]. It is mostly used in [[Central Italy|central]] and [[Southern Italy|southern]] Italy.

==Overview==
A cheese variety of what might be considered the earliest form of today's ''pecorino romano'' was first created in the [[Roman Campagna|countryside around Rome]], whose production methods are described by Latin authors such as [[Marcus Terentius Varro]] and [[Pliny the Elder]] about 2,000 years ago.<ref>{{cite web|title=Pecorino Romano DOP|url=http://www.agraria.org/prodottitipici/pecorinoromanopecorinosardo.htm|website=agraria.org|publisher=Istruzione Agraria online|access-date=12 November 2015|language=it}}</ref> Its long-term storage capacity led to it being used for feeding [[Roman legion]]s. A daily ration of about 27 grams (1 [[Ancient Roman units of measurement#Weight|Roman ounce]]) was allotted to the legionaries in addition to bread and [[farro]] soup. The cheese revived strength and vigour since it was a high-energy food that was easy to digest.<ref name=italymag>[https://www.italymagazine.com/featured-story/pecorino-romano-story-behind-one-italys-oldest-and-most-famous-formaggi Pecorino Romano: The Story Behind One of Italy’s Oldest and Most Famous Formaggi], Italy Magazine</ref> It was produced only in the region surrounding Rome (Lazio) until the end of the 19th century. In 1884, the Roman city council prohibited salting the cheese in the grocers' shops in Rome, but this could not prevent the establishment of salting premises and cheesemaking premises on the outskirts of Rome or elsewhere in Lazio. Pressure to move production out of Lazio was in fact caused by a great increase in demand for the cheese, which the Lazio flocks could not satisfy. This led several producers to expand their production in Sardinia.<ref name =italymag/><ref>{{Cite web |title=IL FORMAGGIO DI SARDEGNA - Fiore Sardo Pecorino Sardo Pecorino Romano Canestrati Ricotta Formaggi Molli Formaggi di capra<!-- Bot generated title --> |url=https://romanovsheep.com |url-status=dead |archive-url=https://web.archive.org/web/20070220223051/http://www.paradisola.it/formaggi-sardegna/ |archive-date=2007-02-20 |access-date=2007-02-13 |quote=La grande svolta del caseificio la si ha poco più tardi, in conseguenza di due fatti esterni alle cose sarde ma destinati a segnare profondamente la zootecnia ed il caseificio sardo. Nel 1884, il Sindaco di Roma vieta ai "Pizzicaroli" di salare il formaggio pecorino il "Romano" appunto, nei loro retrobottega. La cosa non fu da poco; i "Pizzicaroli" per un verso organizzano alla periferia della città le prime cantine di salagione, accanto alle qualisorgono poi i primi centri di caseificazione, ma per un altro verso resistono in giudizio contro l'ordinanza del Comune di Roma perdendo però la causa. Il formaggio Pecorino Romano in quegli anni conosce una grande espansione dei consumi, al punto che il latte delle greggi laziali non è in grado di soddisfarla. I "Pizzicaroli" sbarcano nell'isola per organizzare la produzione di quel Pecorino Romano che non riescono più a produrre in proprio. In questo e non in altro sta la spiegazione del fatto che il formaggio maggiormente prodotto in Sardegna si chiami Formaggio Pecorino Romano.}}</ref> Sardinia, which had been experiencing a severe reduction of its forest cover as a direct result of human activity, provided the Roman entrepreneurs with a type of soil that was ideal for the promotion of [[monoculture]] farming.<ref>{{cite web|url=https://www.lanuovasardegna.it/regione/2019/04/18/news/consumiamo-il-latte-di-pecora-e-quello-piu-sano-1.17803135|title=Consumiamo il latte di pecora: è quello più sano|author=Alberto Maria Delogu|date=18 April 2019|publisher=La Nuova Sardegna|access-date=8 February 2020|archive-date=10 May 2021|archive-url=https://web.archive.org/web/20210510180957/https://www.lanuovasardegna.it/regione/2019/04/18/news/consumiamo-il-latte-di-pecora-e-quello-piu-sano-1.17803135|url-status=dead}}</ref><ref>{{cite web|url=https://www.globalist.it/culture/2016/05/08/sardegna-arida-era-ricca-di-boschi-l-hanno-devastata-51984.html|title=Sardegna arida? Era ricca di boschi, l'hanno devastata|author=Irene Melis|publisher=Globalist.it|access-date=2020-02-08|archive-date=2020-07-28|archive-url=https://web.archive.org/web/20200728101619/https://www.globalist.it/culture/2016/05/08/sardegna-arida-era-ricca-di-boschi-l-hanno-devastata-51984.html|url-status=dead}}</ref>

It is produced exclusively from the milk of sheep raised on the plains of Lazio and Sardinia. Nowadays, most of the cheese is produced on the island, especially in the ''[[comune]]'' (municipality) of [[Macomer]]. ''Pecorino romano'' must be made with lamb [[rennet]] from animals raised in the same production area,<ref name="Il Disciplinare di Produzione">{{cite web|url=http://www.pecorinoromano.com/images/stories/pdf/disciplinare.pdf|archive-url=https://web.archive.org/web/20220119152714/http://www.pecorinoromano.com/images/stories/pdf/disciplinare.pdf|url-status=dead|archive-date=January 19, 2022|title=Il Disciplinare di Produzione|publisher=pecorinoromano.com|date=31 December 2012|access-date=1 January 2013}}</ref> and is consequently not suitable for vegetarians.

''Pecorino romano'' is often used on pasta dishes, as is [[Parmesan]]. Its distinctive flavour led to it being preferred for some Italian pasta dishes such as ''[[Amatriciana sauce|bucatini all'amatriciana]]'', ''[[Carbonara|spaghetti alla carbonara]]'', ''[[pasta alla gricia]]'',<ref name="Kaufelt">{{cite book|last=Kaufelt|first=Rob|title=The Murray's cheese Handbook|year=2006|publisher=Booadway Books|isbn=978-0-7679-2130-5|page=141}}</ref> and ''[[Cacio e pepe|spaghetti alla cacio e pepe]]'' (of which it is a main ingredient). The cheese's sharpness is affected by its maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. Most pecorino cheeses are classified as ''[[Grana (cheese)|grana]]'' and are granular, hard, and sharply flavoured.<ref>{{Cite web|url=https://www.cheesemonthclub.com/pecorino-romano|title=Pecorino Romano|website=The Gourmet Cheese of the Month Club|language=en|access-date=2019-10-22}}</ref>

==See also==
{{Portal|Italy|Food}}
* [[List of Italian cheeses]]
* [[List of Italian PDO cheeses|List of Italian DOP cheeses]] – food with [[protected designation of origin]] status
* [[List of sheep milk cheeses]]
* [[List of ancient dishes]]
* [[Pecorino]] – hard Italian sheep's milk cheese

==References==
{{Reflist}}

==External links==
{{Commons category}}
* {{in lang|it}} [https://web.archive.org/web/20160304042450/http://www.milkonline.com/fiera/cheese/disciplinari/Pecorino%20Romano.htm Production requirements]
* {{in lang|it}} [https://www.pecorinoromano.com Consorzio per la Tutela del Formaggio Pecorino Romano (Consortium for the Protection of Pecorino Romano Cheese)]

{{Italian cheeses}}

[[Category:Sheep's-milk cheeses]]
[[Category:Italian products with protected designation of origin]]
[[Category:Cuisine of Sardinia]]
[[Category:Cuisine of Lazio]]
[[Category:Cheeses with designation of origin protected in the European Union]]
[[Category:Sardinian cheeses]]
[[Category:Roman cuisine]]
[[Category:Pecorino]]

[[de:Pecorino (Käse)#Pecorino romano, DOP]]