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Pecorino is the generic name of cheeses made from pure sheep’s milk. Each is characteristic of a specific area & of a particular breed of sheep.

For centuries, Pecorino Romano was made in the countryside around Rome, and it remains virtually unchanged to this day.Since the first century AD the cheese has been widely exported, thanks to its excellent keeping qualities. Demand outgrew supply and the beginnings of production in Sardinia grew to 60 dairies compared with only 10 around Rome.

The cheese is made between November & late June, when the sheep graze freely on the natural pastures. Pecorino Romano is much larger than other pecorino’s and must be pressed. It takes 8 to 12 months to mature, during which time it develops its characteristic flavour; salty, with a fruity tang that steadily becomes more robust as it matures. The rind varies in color, depending on the age of the cheese, and may have a protective coating of lard or oil.