The first traces of breeding and manufacturing of pecorino in the lands of Romagna date back to the first century AD. C .. In fact, historical records of Pliny the Elder reported references to a sheep's milk cheese from the valley of Sarsina in Cesena.
Its production is now concentrated mainly in the valleys of the Province of Forlì-Cesena and Rimini. The cheese is produced in the traditional way from cheese factories that work exclusively milk produced by their herd. Regularly shaped and round, the cheese has a size of about 0.8 to 1 kg.
Derived from raw sheep's milk curd, can be eaten semi-mature (20-30 days) or mature (over 60 days). It's the type of seasoning that gives the outward appearance, as well as the flavor. The taste may in fact be more soft and sweet if semi-mature, or pungent and spicy if aged.
The pecorino or Caciotta Romagna, is the feed material for the production of aged cheese.
A variant of thischeese is “Pecorino Ubriacone” seasoned in wine drunkard: maturing takes place in fresh pomace of black grapes that give a spicy taste accompanied by a sweet winey smell. The internal paste remains particularly soft even when the curing is more than one year.
The production is concentrated from September to November.