Pecorino is the oldest Italian cheese: it has been produced for over 2,000 years, was mentioned by Pliny the Elder, and was served to Roman legionaries. It is made from whole sheep’s milk, which is naturally richer in fat and protein than Cow's milk. The result is an intense, flavourful cheese with an aromatic complexity that varies greatly from region to region. Every region of Italy has its own pecorino — and every pecorino tells the story of the landscape, climate and traditions of the place where it is made.
Pecorino Romano PDO Cappato Nero — the king of pasta Pecorino Romano PDO Cappato Nero is the most famous pecorino in the world — and one of the most misunderstood. Despite its name, it is now produced mainly in Sardinia, using milk from Sardinian sheep reared in the wild. The Cappato Nero version is the most traditional: the rind is treated with oil and vegetable charcoal, hence its characteristic black colour. The cheese is hard, compact and white, with an intense, salty and piquant flavour. It is the key ingredient in Cacio e Pepe, Carbonara, Gricia and Amatriciana — the four Roman pasta dishes. When freshly grated, it is completely different from the industrial Pecorino Romano found in supermarkets.
Pecorino Sardo PDO — mild and mature Pecorino Sardo PDO comes in two very different versions:
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Mild (20–60 days): soft, white paste, delicate and slightly tangy flavour — excellent as a table cheese or melted.
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Mature (over 2 months): firmer, more flavourful, with more pronounced notes of sheep’s milk. Both are produced exclusively in Sardinia using milk from Sardinian sheep. Pecorino Sardo is less salty and less pungent than Pecorino Romano — perfect for those new to sheep’s milk cheeses. On Gustarivo you’ll find Pecora Blu and Vecchio Pastore — two high-quality artisanal versions.
Pecorino Moliterno — the treasure of Basilicata Pecorino Moliterno is one of Italy’s rarest and most prized pecorino cheeses. It takes its name from Moliterno, a small town in the Lucanian Apennines, where it is matured in traditional canave — natural cellars carved into the tuff. The milk comes from sheep and goats reared in the wild between Basilicata and Calabria. The cheese has a firm texture, an intense straw-yellow colour, and irregular holes. The flavour is bold and tangy, with notes of wild herbs and a long, lingering finish. There is also a truffle version, with flakes of black truffle in the cheese. Note: Canestrato di Moliterno is IGP-certified; the generic Pecorino Moliterno is a traditional artisanal product without PDO status. Little known outside Southern Italy, but of extraordinary quality.
How to distinguish between the pecorinos The three pecorinos available on Gustarivo have very different characteristics:
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Pecorino Romano PDO Cappato Nero: the saltiest and spiciest, ideal grated over pasta.
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Pecorino Sardo (Pecora Blu, Vecchio Pastore): more delicate, excellent as a table cheese and with honey or jams.
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Pecorino Moliterno: the most complex and aromatic, best enjoyed in slices with homemade bread and extra virgin olive oil.
Pairings with pecorino cheeses Pecorino cheeses pair beautifully with honey (arbutus or chestnut), fig or pear jams, walnuts and toasted almonds, fresh broad beans (the Roman pairing), and toasted homemade bread. To drink: full-bodied red wines from the South such as Primitivo di Manduria, Cannonau di Sardegna or Nero d’Avola. For the more delicate pecorinos, a Vermentino di Sardegna also works very well.
Pecorino vs Parmigiano: when to use which The general rule of Italian cuisine: north of the Po, use Parmigiano; south of the Po, use Pecorino. Roman pasta dishes (Cacio e Pepe, Carbonara, Gricia, Amatriciana) call for Pecorino Romano — Parmigiano is an acceptable substitute but not authentic. Pecorino is saltier, tangier and more distinctive — you need less of it to flavour a dish. Parmigiano is sweeter and umami-rich, and more versatile. Many chefs use a 50/50 mix to balance intensity and sweetness.