The famous Pecorino Romano cheese is one of the oldest members of the typical Italian cheeses. Already present on the tables of the palaces of Imperial Rome and in the bags of Roman soldiers sent to lands of conquest, today it is appreciated by gourmets all over the globe. Its unique flavor and ease of preservation made its use so widespread in the ancient Empire that it became a protagonist of gastronomy, mentioned by many Latin classics.
This cheese was always part of the personal supply of the legionary on mission far from the Aurelian walls. In “De Re Rustica,” the agricultural historian Lucius Junius Moderatus Columella (4-70 AD) describes its cheesemaking process. The remarkable thing is that the procedure reported by historical chronicles shows no substantial changes compared to that used today.
With the protected designation of origin (PDO) obtained in 1996, it is determined that the name "Pecorino Romano" belongs only to that produced with sheep's milk exclusively from Lazio, Sardinia, and the province of Grosseto. It has achieved commercial success that also reaches foreign markets, with significant sales especially in the United States.
