Why most Pecorino Romano is no longer made in Rome

Pecorino Romano is a rich, aged sheep’s milk cheese from—96% of the time—not Rome, or even the surrounding region of Lazio.

Most Pecorino Romano today is actually made on the island of Sardinia, where sheep outnumber human beings by over 1.3 million. So why did production move so far away?

As the name suggests, this cheese was first created in Rome, where it fed legionnaires in the form of daily, 27-gram rations. Around the end of the 19th century, many producers moved their operations to Sardinia, as demand for Pecorino surpassed their sheep’s milk supply. On the island, it’s cheaper to produce the cheese and most production is handled by large co-ops with industrial processes. To protect and promote the cheese still made in the countryside of Rome, a special designation of Pecorino Romano del Lazio was established in 2009. Look for this symbol on wheels of Genuine Fulvi® Pecorino Romano – it’s one of the last remaining Romanos still made in the region.

#cheese #italianfood #lazio #pecorino #foodhistory

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