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Ewes Milk


Traditional Rennet


Pecorino cheese traditionally comes in a number of varieties, including Pecorino di Filiano, Pecorino Romano, Pecorino Sardo, Pecorino Siciliano and Pecorino Toscano.

All Pecorinos are made from sheep’s milk and the name is derived from the Italian word for sheep: ‘pecora’. Pecorinos are served at the end of a meal or can be grated over pasta as an alternative to Parmigiano-Reggiano.

As with Stilton cheese, Pecorino has protected status under European Union law. Its Protected Destination of Origin (PDO) is known as Denominazione di Origine Protetta (DOP) in Italian. Production of Pecorino is limited to Sardinia (Pecorino Sardo), some parts of Lazio and the Tuscan Provinces of Grosseto and Siena (Pecorino Toscana).

Maturity plays a major role in why the flavour and texture of one Pecorino is different from another. Stagionato, is a term commonly used to describe an aged Pecorino, translating as ‘seasoned’ and usually describing a cheese over six months old, with a rich and full flavour and firm but crumbly texture.

‘Semi-stagionato’ Pecorino is usually around three to four months old and is more buttery and fresher in taste. ‘Dolce’ or ‘fresco’ describes any young cheese of around two months old, with a mild, creamy taste and softer texture.

Additional Info

Additional information


200g, 350g, 500g

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