Pecorino Romano PDO Cappato Nero

Pecorino Romano is one of the oldest cheeses in the world still produced according to a substantially unchanged recipe: Roman legionaries carried it in their military rations, Virgil sang of its production in the Georgics, and Pliny the Elder described it as a daily food of the Urbs. The history of this cheese intertwines with that of Rome itself: as early as the 1st century BC, Varro in De Re Rustica precisely described the techniques of making sheep's milk cheese in Latium, including hand-salting and cave ageing. Paradoxically, today over 95% of Pecorino Romano PDO is produced in Sardinia. The PDO covers Sardinia, Latium and the province of Grosseto. The Cappato Nero variant is characterised by an external treatment of the rind with olive oil and vegetable charcoal, giving the outside its characteristic black colour while leaving the internal characteristics unchanged: white, compact paste, very hard in grating formats, with the decisive, salty and pungent flavour that distinguishes Romano from all other Italian pecorinos. Minimum ageing is 5 months for the table version and 8 months for the grating version.

• Temperature: 4-8 degrees C, wrapped in cheese paper or damp cloth
• The black rind is inedible but protects the paste: do not remove until ready to use
• Do not freeze the whole piece; grated cheese keeps in the freezer for up to 3 months
• Use within 4-6 weeks of opening

In the kitchen: Fundamental and irreplaceable ingredient in pasta alla Carbonara, Cacio e Pepe, Amatriciana and Gricia. Grated over legume soups, polenta and winter broths. On a board with strawberry tree honey and fresh broad beans in the young table version. Paired with structured red wines from Lazio: Cesanese del Piglio, Montepulciano d'Abruzzo, Cannonau di Sardegna.

Certification: PDO — Protected Designation of Origin (EU)

Description:
Hard cooked-curd cheese made exclusively from fresh whole sheep's milk from Sardinia, Lazio and the province of Grosseto. «Cappato Nero» indicates the black protective rind coating. Minimum ageing 5 months (table cheese) or 8 months (grating). Certified by the independent body IFCQ, authorised by MASAF.

Certifying body:
Consorzio per la Tutela del Formaggio Pecorino Romano + IFCQ Certificazioni

🌐 Official website  |  📄 Production specification (PDF)

• Allergens: sheep's milk
• Lactose: minimal residue in versions aged over 8 months
• Gluten: absent
• Pregnancy: check - some versions use raw milk; prefer versions from thermised milk
• Vegan/vegetarian: not suitable (animal rennet from lamb or kid)