Arthur Schuman is by far the largest importer of Pecorino Romano in the U.S., and its supplier, AgriExport is the largest co-op on the island of Sardinia, where almost all Pecorino Romano is made today. ASI and AgriExport have worked together for more than 25 years and their dominant share of the market attests to the superior quality of their Pecorino Romano.
Pecorino Romano, which has been made for more than 1000 years, follows ancient cheese-making traditions. AgriExport’s new facility in Chilivani is the largest and most modern facility on the island. This impressive plant is state-of-the-art and meets all EU and U.S. health standards. The Consorzio Pecorino Romano governs the production of this D.O.P. cheese and its symbol of a sheep’s head is placed on the side of all wheels that meet its standards.
Historically, Pecorino Romano, a
sheep’s milk cheese, was made in the area around Rome. But rising land prices there moved production to the more economical countryside of Sardinia, where sheep can graze freely. Today, nearly all Pecorino Romano is made in Sardinia. Since sheep give milk only 7 months a year, from November through May, only large importers and distributors have the ability to age and manage their inventories to meet customers’ needs throughout the year. This is important to understand when buying this cheese, as unknowing companies can receive young cheese in the spring. The flavor of this cheese is not developed and the cheese will not perform well when grating.
Sheep’s milk cheeses are not subject to the U.S. quota system. Therefore, Pecorino Romano can be imported freely. Many small companies import Pecorino Romano to the U.S. and the quality varies considerably. It is extremely important to know your supplier and be aware of whether they make their own cheese or buy on the market and assemble the cheese they sell. It is critical to know the condition of their facilities, as many on the island are old and outmoded.
ASI and its producer AgriExport strive to produce the best possible Pecorino Romano—a cheese that is white with no cracks in the paste. Further, ASI has reduced the salt levels to produce a cheese more suitable to a health-conscious American market. ASI produces the Genuine (traditional) Pecorino Romano which is larger in size and longer aged for 9 months. All ASI regular Pecorino Romano is aged a minimum 8 months for full flavor. Be careful, many producers cut corners and age the cheese only five months.
AgriExport also produces a line of table cheeses including Cacciotta, Ricotta Salata, Pepato and Ricotta Greca. These are finding favor in the U.S. specialty cheese market.