Even roman pecorino “softens” with the paduan climate

Even roman pecorino “softens” with the paduan climate

22 October 2021

Few cheeses in the world boast such ancient origins as Pecorino Romano. The name does not originate from the place of production, given that 95% is produced in Sardinia and only 5% in Lazio, but rather from history.

Pecorino Romano, thanks to its long conservation, was already in 48 BC. a staple food during the travels of the Roman legions to the point that a daily ration of 27 grams was established for each legionary.

Cylindrical in shape with a weight ranging from 20 to 35 kg, an ivory white or black capped crust, a hard and compact texture and a spicy and salty flavour, not very suitable for the table, Pecorino Romano is spread all over the world as a cheese for industrial use and to flavor pasta dishes.

Only in recent years has work been done with the ambitious goal of making Pecorino Romano also a table cheese.

In this Standard Tech it can be defined, without presumption, as a pioneer as in 2009 it had the privilege of installing a high-tech experimental cell for the study and improvement of Pecorino Romano at the largest Italian producer.

The result was nothing short of excellent, going from the previous 6-7 salting cycles to the current 3 cycles thanks to the ideal microclimate which does not cause the salt to precipitate, an essential element for giving the white colour.

This has made it possible to lower the percentage of salt even inside the cheese, as well as significant economic savings in terms of handling and processing.

This result gave Standard Tech the opportunity to acquire important contracts, some of which are still in progress.