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Pecorino Romano is a cheese with a great history, which is made now as then with the same techniques and the same passion. For this reason, in 1996 has been recognized the Protected Designation of Origin for this important cheese, whose production is controlled by a severe Regulation.

Since more than 30 years, Consorzio per la Tutela del formaggio Pecorino Romano controls and enhance the name of this cheese, in order to guarantee the originality and genuineness, from the smaller to the larger factories.

The production of Pecorino Romano DOP occurs now as then with the same techniques of many centuries ago, which however were able to adapt to the modern innovations.

Milk comes from sheep bred in the wild and fed with natural pastures, in the regions of Sardegna, Lazio and part of Toscana. Fresh milk is added with natural starter bacteria and rennet, necessary to allow the coagulation. Once that rennet is ready, it is broken is little pieces, with the dimensions of a grain of rice.

Therefore, curd is extracted, cut in pieces and put in the specific molds, in which it will be pressed to allow the exit of buttermilk, and then salted dry on in brine. At this point wheels are transferred in specific rooms, where the seasoning can start.

Some factories prefer to left cheese to mature inside natural tuff caves, in which the constant humidity makes it a unique product.

Pecorino Romano can be put in the market for table use with a seasoning of 5 months, while the seasoned cheese for grating requires at least 8 months.

On the lateral part of Pecorino Romano DOP we can see the obligatory stamp, on which there are the PDO mark, the typical symbol of cheese – the stylized head of a sheep – and the information about the factory.

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