The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
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The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep's milk, whole, coming exclusively from the farms of the production area, possibly inoculated with natural cultures of autochthonous lactic ferments of the production area and coagulated with lamb of lamb in pasta exclusively from animals bred in the same zone of production.
It comes with a thin crust of pale ivory or natural straw, sometimes cappata with special protective for foods of neutral or black colour.
The cheese paste is compact or slightly look and its color can vary from white to more or less intense straw, in relation to the technical conditions of production.
The taste of cheese is aromatic, slightly spicy and savoury in table cheese, intense spicy in grater cheese.
The shapes are cylindrical with flat faces, with a height of the barley between 25 and 40 cm and the diameter of the plate between 25 and 35 cm. The weight of the shapes can vary between 20 and 35 kg; these are engraved on all the scale the mark at its origin (a rhombus with rounded corners and containing the stylized head of a sheep) with the word Pecorino Romano.
The Pecorino Romano can be placed on the market with a minimum seasoning of 5 months as table cheese and 8 months in the grater type.
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