Pecorino Romano D.O.P. - Sepi
Discovering Pecorino Romano D.O.P. by Sepi means embarking on a journey through history and the authentic flavours of Italian cheesemaking tradition. This cheese, an undisputed leader among pecorino cheeses and one of the most widely exported cheeses in the world, represents a gastronomic excellence that has shaped the diet and culture of Italy for more than two thousand years. The Sepi company, based in Marrubiu, Sardinia, produces this speciality in strict compliance with the rigorous Production Specification that protects its quality and origin. The D.O.P. (Protected Designation of Origin) certification guarantees that every stage of production—from sheep farming and milk processing to ageing—takes place exclusively within the designated geographical area, which includes the entire region of Sardinia, Lazio and the province of Grosseto.
However, almost all modern production is concentrated in Sardinia, where the ancient Roman tradition was transferred during the 19th century following a decree that prohibited cheese salting within the walls of Rome. The sheep’s milk used by Sepi is thermised and comes from sheep raised in free-range or semi-free-range conditions on natural pastures, whose diet is carefully regulated to transfer the unique aromas of the Mediterranean maquis to the finished product. Production begins with the addition of scotta-innesto, a starter culture made from indigenous lactic ferments and carefully preserved by the cheesemakers. Coagulation takes place using lamb rennet. This is followed by curd cutting and cooking. One of the crucial stages is dry salting, a traditional method in which the wheels are repeatedly covered with sea salt, a practice that makes a decisive contribution to the cheese’s distinctive savoury flavour and long shelf life.
Ageing takes place in rooms with controlled temperature and humidity. Sepi Pecorino Romano is placed on the market after a minimum period of 5 months (ideal for table consumption) or 8 months (for the grating version, characterised by a more spicy and fragrant flavour). On the outside, Sepi Pecorino Romano has a smooth, thin rind, which may be ivory white or sometimes treated with a black coating. The paste is compact, ranging in colour from white to light straw yellow. Its granular structure gives it a firm texture that is perfectly suited to grating. Its aroma and flavour are intense and characteristic of aged sheep’s milk, becoming more pronounced as maturation progresses.
In the kitchen, Pecorino Romano is a versatile and unmistakable cheese. It is the soul of famous Roman dishes such as Carbonara, Cacio e Pepe and Amatriciana, where its savouriness and intense flavour enhance every bite. It is also excellent served in shavings or cubes, paired with fresh broad beans—a traditional First of May combination—or as the star of a cheese and cured meat board.
It pairs beautifully with aromatic honeys and fruit preserves. As for beverages, its intensity goes perfectly with robust, full-bodied red wines, or with fresh, aromatic whites such as a Vermentino di Gallura D.O.C.G., which balances its pronounced savouriness. Its high concentration of protein and long shelf life made it an essential food for the legions of the Roman army since ancient times.
