Pecorino Romano is one of Italy’s oldest cheeses. It is a hard, salty cheese, made out of sheep milk. Actually the Italian word pecora, from which the name derives, means sheep.
Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia.
Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today it is still made according to the original recipe.
Legend has it that a shepherd filled his flask with sheep’s milk before a long trip and the motion during the trip caused the milk to naturally ferment. Hence the idea for a new cheese was born. (more…)