Pecorino Romano Dop

Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The "DOP" (Denominazione di Origine Protetta) designation means it must be produced in specific regions of Italy (Lazio, Sardinia, and the province of Grosseto in Tuscany) using traditional methods. It is aged for at least five months, developing a firm texture and a distinct sharp, pungent flavor.

Manufacturers add Pecorino Romano to prepared foods primarily for its strong, salty, and tangy flavor. It is commonly used in pasta dishes, sauces, and fillings for items like ravioli and tortelloni. It can also be grated over soups and salads or eaten as a table cheese.

Pecorino Romano is a food product regulated by the FDA as a dairy item, not as a food additive. As a cheese, it contributes protein, fat, and sodium to the diet. There are no specific health controversies associated with Pecorino Romano itself, beyond general dietary considerations for dairy products.