Pecorino Romano P.D.O. Programme funded by the autonomous region of sardinia with l.r. n. 5/2015 art. 15 HISTORICAL HIGHLIGHTS Pecorino Romano boasts ancient origins. The area of the Upper Agro Romano, a rural area close to the capital, is America, where many fellow countrymen had taken up residence. where the archetype of Pecorino Romano is thought to have originated. The placement of Pecorino Romano cheese on the national and Numerous testimonials throughout time, from Varro, Galen, Pliny the international market meant that the entire sheep husbandry chain Elder, Cato the Elder, Virgil to Columella all describe a production was able to transcend the feudal economy it had been anchored to technique which, new technologies aside, is substantially similar the until then. one still in use today. In 1907, in the midst of a crisis that hit the milk-dairy industry, the The peripheral area of Rome was the cradle of Pecorino Romano first “cooperative dairy” was founded in Bortigali. This stimulated production, however in the late 19th century, Sardinia became its healthy competition between Sardinian cooperatives and Lazio-based most prolific producer. businesses. The scarcity of milk produced by flocks in Lazio, coupled with the rise in These historic elements, in turn determined by environmental, popularity of Pecorino Romano on the international market stoked the economic and human factors, explain why Sardinia is part of the interest of Lazio’s traders in the Island. Cheese making and maturation Pecorino Romano production area, ratified with the addition of facilities were opened all over the island. Pecorino Romano to annex A of the International Convention signed The cheese was destined exclusively for export to North and South in Stresa in 1951. SARDA SHEEP EWE’S MILK *Animal farms in the area of origin are characterized by the prevalence of the Sarda breed of sheep for the production of milk destined for the PDO. Animals are mostly left to graze on natural pastures, which is why their milk is THE SARDA SHEEP BREED considered the very best quality. Currently on the island of Sardinia there are approximately 12,000 agro-pastoral farms, DESCRIPTION where more than three million sheep are reared for milk production. Evolution: Throughout its evolution, the Sarda Breed: sheep has perfectly adapted to An indigenous breed of these rugged lands, characterized sheep of ancient origin. by hilly and mountainous landscapes. Origin: Natural habitat: A descendant of the wild The island’s typical mouflon species, which still Mediterranean macchia, a abounds in the remote and shrubland with vast pastures, central parts of Sardinia. characterized by bushes and wild herbs. Production: Tradition: Since the early twentieth The Sarda sheep’srustic nature century, these sheep have is an important characteristic, been mostly farmed for milk as it thrives on natural pastures, production. resulting in excellent milk, both in terms of quality and quantity. QUALITY EWE’S MILK Pecorino Romano P.D.O. is made exclusively with fresh, full-fat ewe’s milk. This milk comes from animals that graze on pastures and therefore contains vitamin A, which gives it a white porcelain color and greater viscosity due to a higher dry substance content. Radical transformations in the dairy production industry introduced over the past few decades, along with innovative techniques developed to improve the health and hygiene characteristics of farms, have significantly increased the quality of life of raisers and their livestock. This has drastically reduced the somatic cell content and bacterial load of the milk produced, thus enabling an increase in the presence of essential, polyunsaturated fatty acids the milk is particularly rich in. Over the years genetic improvements to the Sarda breed and constant monitoring Sardinia is of milk production has resulted in animals that offer excellent production effectively quality and quantity. Italy’s top sheep rearing region: Cheeses made with Sarda 68% ewe’s milk are rich in proteins and nutrients. Sarda ewe’s milk is of ewe’s68 milk % mainly used in the dairy industry to produce fine cheeses that are in comes from high demand among consumers. the island. PRODUCTION STEPS OF PRODUCTION 1 2 3 PROCESSING OF MILK CURDLING BREAKING UP After milking, the milk is taken The milk is coagulated at a Upon reaching optimal firmness, from the farm to the dairy facility, temperature of around 40°C (104 °F) the curd is then broken up by where it is measured, filtered using lamb’s rennet in paste, the cheese maker into pieces no and analyzed. Milk may undergo exclusively sourced from animals bigger than a corn kernel. thermization, when it is heated to and farms in the delimited area of a maximum of 68°C (154 °F) for no production. longer than 15 seconds. Milk is then placed in coagulation vats, where an enzyme called “scotta innesto” is added, consisting of an association of thermophilic lactic bacteria prepared daily at the dairy facility. 4 5 6 7 COOKING MARKING SALTING MATURATION AND PRESSING Once cooled, a marking The cheese is fully or partly Lastly, cheeses are placed in The curd is cooked at a brand is affixed onto the dry salted. Today, Pecorino maturation cells for at least temperature of 45-48°C entire curved side of Romano is still salted in 5 months for table cheeses (113-118 °F); it is then divided the cheese bearing the accordance with an ancient and 8 months for the variety into blocks, placed in molds designation name and logo: and complex artisan suitable for grating. and pressed in a hot and a stylized sheep’s head in a technique. humid atmosphere for an rhombus, the cheese maker’s optimal time to ensure the mark, the month and year of discharge of excess whey. production. HOW TO RECOGNIZE IT THE IDENTIKIT OF PECORINO ROMANO PDO Cylindrical shape 9 to 16 inch in height Weight may vary Made with 100% fresh from 44-66 lbs full-fat ewe’s milk Compact paste, white or straw yellow in color Entire curved rind is marked Aromatic flavor, subtly piquant in the table version and Thin crust, light ivory piquant in the grating in color (sometimes with cheese variety a black cap) DISTINGUISHING SIGNS: UNIQUE! Name of the denomination in slanted lettering Consortium logo: stylized sheep’s head in a rhombus Marked at origin References to EU regulations INITIALS OF CHEESE MAKER’S PROVINCE CODE YEAR OF MONTH OF PRODUCTION PRODUCTION THE VALUE OF P.D.O. CHOOSING A P.D.O. CHEESE MEANS: • the guarantee of purchasing a typical, authentic and quality European food heritage product • recognizing the added value associated with certified quality • supporting the fight against imitations, counterfeiting, and unlawful competition • promoting the work of producers and guaranteeing long-lasting economic and social development RECOGNITION OF PDO STATUS FOR PECORINO ROMANO IN 1996 WITH EC REGULATION NO. GROSSETO 1107/96 PROVINCE in TUSCANY LAZIO SARDINIA AREA OF PRODUCTION PRODUCTION CHAIN THE PECORINO ROMANO PDO PRODUCTION CHAIN IN FARMS IN THE AREA OF ORIGIN NUMBERS 11,236 FARMS IN SARDINIA 80% 50% OF EU OF PDO OF EU PDO 10,939 ITALIAN EWE’S MILK EWE’S MILK PRODUCERS 37 OF WHICH: DESTINATION: Sardinia 33 Lazio 4 approx. % 20Italy* COOPERATIVES Sardinia 20 PRIVATE FARMS approx. % Sardinia 13 80 Abroad Lazio 4 * The quantities of product marketed in traditional markets, small traditional retail, PROCESSED LITERS OF MILK wholesalers, and the hospitality industry are not recorded. 179,910,291 MAJOR EXPORT MARKETS: CHEESES PRODUCED 1,079,014 TONS OF PECORINO ROMANO +60% 8% 5% 4% 309,081 USA Germany France United Kingdom *Pecorino Romano PDO dairy production year October-July 2019/2020 *2019 Clai elaboration of Istat data (code 04069063) In volume THE CONSORTIUM OF THE CONSORTIUM’S MISSION PROTECTION The Consortium was founded on November 28th 1979. Protect production Promote all actions, including The purposes of the Consortium and trade those of a legal nature, to include the protection and monitoring prevent and stop abuse and of production and trade of Pecorino illicit use of the brand and the Romano, protection of the denomination Regulate the use of PDO mark in Italy and abroad, the promotion the Pecorino Romano of consumption and the quality denomination improvement of the product. In addition, Cooperate with EU, State and Regional bodies for all initiatives that help raise awareness Technical assistance for the implementation and of the product on all markets, including Consortium Members those in partnership with regional, compliance with PDO national and European bodies and protection regulations institutions. Defend the denomination A third party that is recognized and in Italy and abroad Indicate the third-party authorized by the Italian Ministry of control body (currently IFCQ) Agriculture controls the entire Pecorino Initiatives for the Romano P.D.O. production chain, qualitative improvement Implement promotional issuing certification of conformity with of Pecorino Romano and advertising initiatives Production Specifications at the end of to increase notoriety and the production process. Supervisory functions consumption Consorzio per la Tutela del Formaggio Pecorino Romano D.O.P. Consortiums of Protection, recognized by (EU) Regulation no. 1151/2012 art. 3 (groups) are Corso Umberto I, 226 tasked with the protection, promotion, enhancement, consumer information and general 08015 Macomer - Nu (Italia) care of the denomination by MiPAAF (Italian Ministry of Agricultural, Food and Forestry Tel: +39 0785 70537 Policies), with Decree pursuant to art. 14 of Law no.526, December 21st 1999. Fax: +39 0785 72215 www.pecorinoromano.com KITCHEN DID YOU KNOW THAT... Cheeses aged for longer Pecorino Romano PDO IN THE KITCHEN than eight months are used is a “naturally for grating onto dishes, as a lactose-free”* cheese? delicious pasta condiment *The absence of lactose is a and for adding flavor to typical natural consequence of the typical Pecorino Romano can be savored traditional Italian dishes like production process of Pecorino alone or served with vegetables, pasta, rice and pizza Romano.