In a world of fleeting food trends, there’s something deeply comforting (and delicious) about an ingredient that has withstood the test of time and taste. Enter: Pecorino Romano PDO, a hard, salty sheep’s milk cheese (‘pecora’ means sheep in Italian) with more than 2000 years of history and tradition.
Once known as a high-protein nutritional staple during ancient Roman times, it’s now an essential in kitchens across the world thanks to its rich, robust and complex flavour profile.
From province to plate, here we share exactly why Pecorino Romano PDO deserves its place on your table.
A tale (almost) as old as time
Similar to its close cousins Parmigiano-Reggiano and Grana Padano, Pecorino Romano PDO signifies so much more than just a cheese; it is a slice of history that’s been carefully handed down through generations. The first known mention of this high-protein powerhouse was in 200 BCE, as it was used in the diets of Roman legionaries, recognised for its longevity, digestibility, and strong dose of essential vitamins B1, B2, PP, A, and E.
Image: Supplied
Today, the production of this cheese remains just as important, thanks to its PDO (Protected Designation of Origin) status, awarded by both Italy and the EU.
To earn this status, each wheel of cheese must be made according to the time-honoured methods, while also using fresh sheep’s milk sourced from specific regions. This is heavily concentrated to Sardinia, which accounts for 93.5 per cent of the total milk production, with the remaining 6.5 per cent taking place in Lazio and the province of Grosseto, Tuscany.
Here, the sheep graze freely on herb and grass-rich pastures, giving the milk and the cheese a distinctive, robust character. The milk must be sourced during peak milking season, from October to July, to ensure that only the freshest produce is used.
Image: Supplied
Each wheel is aged for at least five months, hand-salted to preserve its flavour and integrity, and then coated in a neutral or black food-grade layer.
The result? A cheese that is as authentic as it is delicious.
From tradition to table
While rich in history, Pecorino Romano PDO is far more than a relic of the past; it is a living ingredient that can be found at the centre of contemporary cuisine. Today, its signature punchy flavour and crumbly texture make it a favourite amongst home cooks and renowned chefs alike.
With the ability to bring an element of depth to everything from a hearty pasta dish to a zesty salad, this cheese remains as relevant in the kitchen now as it was in ancient Rome.
Celebrated for his modern interpretations of classic Italian dishes, chef Luca Ciano knows how to showcase the versatility of this cheese.
And among his recipes is the Tagliatelle with Pecorino Romano PDO cream sauce, zucchini flowers, Prosciutto di Parma PDO, and Balsamic Vinegar of Modena PDO; a dish that blends a range of distinct and delicious flavours.
Image: Supplied
If you’re looking to indulge in a slice of history, Harris Farm locations across Australia will be offering two weeks of in-store sampling from October, so be sure to stop by.
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Dining and Cooking