Pecorino Romano Cheese Dop

Pecorino Romano is a hard, salty Italian cheese made from 100% sheep's milk. It is produced in specific regions of Italy, primarily Sardinia, Lazio, and the province of Grosseto in Tuscany. The cheese is aged for at least five months, developing a sharp, tangy flavor and a crumbly texture.

Manufacturers use Pecorino Romano primarily for its strong, salty flavor and its ability to add richness to dishes. It is often grated over pasta, soups, and salads, and is a key ingredient in traditional Italian recipes like Cacio e Pepe. Its firm texture also makes it suitable for use in prepared foods where a distinct cheese flavor is desired.

Pecorino Romano is a dairy product and a source of protein, calcium, and sodium. As with all cheeses, its sodium content can be high, contributing to overall dietary sodium intake. The Dietary Guidelines for Americans recommend limiting sodium intake. The FDA has not specifically evaluated Pecorino Romano for GRAS status, as it is a traditional food ingredient. No specific health concerns are associated with moderate consumption of Pecorino Romano as part of a balanced diet.