Pecorino Romano DOP gained the PDO certification back in 1996 and since then its production is limited to the Agro romano territory, the province of Grosseto and Sardinial island. The production is made from October to July, mixing the milk from the evening with the morning’s milk. The minimum ageing required is 5 months, for table cheese and 8 months for the grated.In the past, to allow better storage, the cheese was ribbed into ash, and that gave the typical black colour to the rind that allowed to distinguish it from the other cheese. Today the storage techniques have significantly improved and there is no need to rub the wheels in ash, so the rind is natural white.This cheese has an aromatic flavour, slightly sharp and it gets more intense with the aging.

It can be eaten alone, as table cheese but it is mostly used as an ingredient for some of the best Italian dishes, as Pasta Carbonara and many others.