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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key cheese #824
🧀

Pecorino Romano

Open Food Facts ↗ 🔎 Proof & primary source
International denominations: Pecorino Romano | Pecorino romano | ペコリーノ・ロマーノ
🌍 Italy 🏛️ Appellation d'origine protégée
Wikidata Q1246024 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Sheep (Ovis aries, TaxID:9940) • Italy • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
🧀 Pecorino
Chemosensory science & gastronomy • FlavorGraph molecular network

🍷🍯 Gastronomic pairings and shared aroma compounds

🔎 FlavorGraph proof
✨ Alfredo Sauce ✨ Artichoke Heart ✨ Fresh Basil ✨ Garlic ✨ Crushed Red Pepper Flake
Laboratory analysis • Reference average values per 100 g

🔬 Reference average biochemical profile (Cheese, romano — USDA SR Legacy #171249)

🔎 USDA SR Legacy proof #171249
⚙️ Total dry matter (TDM)
69.1 %
Cheese dry matter
⚙️ Fat in dry matter (FDM)
38.93 %
Fat on dry basis
⚙️ Moisture in non-fat (MNFS)
42.27 %
Technological firmness index
⚙️ Calcium / phosphorus ratio
1.39
Curd mineral balance
⚙️ Estimated NaCl salt
3.63 g
Salt content per 100 g
Protein
31.8 g
Analytical code #203
Water
30.9 g
Analytical code #255
Total lipid (fat)
26.9 g
Analytical code #204
Ash
6.72 g
Analytical code #207
Carbohydrate, by difference
3.63 g
Analytical code #205
Total Sugars
0.73 g
Analytical code #269
Energy
387 kcal
Analytical code #208
Reference biological ecosystem • Native relational & cFMD metagenomic mapping

Living organisms associated with this matrix and its technological family

🐄 Dairy mammals & milking breeds (1)
Milking species, 12,524 global livestock breeds (FAO DAD-IS / VBO) and casein variants (A1/A2 & κ)
Ovis aries NCBI #9940 🔎
★ Sheep Monograph →
🦠 Bacteria, lactic & ripening starters (4)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
★ Halotolerant NSLAB flora active despite Pecorino Romano's high salt content, amplifying the piquant savory profile (Affinage pour fromage de table (5 mois) ou à râper (8 mois et plus)) Monograph →
★ Lactic starter of scotta-innesto governing long-ripening proteolysis alongside lipase-rich lamb rennet paste (Égouttage, salage à sec & affinage (5 à 8 mois min.)) Monograph →
★ Thermophilic starter of scotta-innesto driving acidification after heating sheep's milk curd to 45–48 °C (Cuve & cuisson à 45–48 °C) Monograph →
★ Microbiote fromager caractérisé (2 éch.) Monograph →
🌿 Alpine plants, coagulants & cellar woods (1)
Alpine pasture flora, thistles and plant rennets, spruce boards, leaves and seaweeds
Ficus carica NCBI #3494 🔎
★ Common fig tree latex rich in ficin (cysteine protease EC 3.4.22.3) used since Roman antiquity across the Mediterranean to coagulate sheep's milk (Marzolino, Cacioricotta) (Emprésurage végétal traditionnel au rameau ou à la goutte de latex de figuier) Monograph →
🧬 Bacteriophages & dairy virome (16)
Host-verified lactic and ripening phages (Virus-Host DB & RefSeq)
★ Phage target: Lactiplantibacillus plantarum Monograph →
★ Phage target: Lactiplantibacillus plantarum Monograph →
★ Phage target: Lactiplantibacillus plantarum Monograph →
★ Phage target: Lactiplantibacillus plantarum Monograph →
★ Phage target: Lactiplantibacillus plantarum Monograph →
Lactobacillus phage CR191 NCBI #3035944 🔎
★ Phage target: Lactobacillus helveticus Monograph →
Lactobacillus phage CR28 NCBI #3035945 🔎
★ Phage target: Lactobacillus helveticus Monograph →
Lactobacillus phage CV244 NCBI #3035946 🔎
★ Phage target: Lactobacillus helveticus Monograph →
Lactobacillus phage G2-Guo NCBI #3155564 🔎
★ Phage target: Lactobacillus delbrueckii Monograph →
★ Phage target: Lactiplantibacillus plantarum Monograph →
Lactobacillus phage Ld17 NCBI #1500733 🔎
★ Phage target: Lactobacillus delbrueckii Monograph →
Lactobacillus phage Ld25A NCBI #1500734 🔎
★ Phage target: Lactobacillus delbrueckii Monograph →
🔬 Cheese mites, cellar fauna & biocontrol (1)
Certified cellar arthropods: ripening cheese mites, predatory biocontrol and hygiene
Piophila casei NCBI #1603417 🔎
★ Cheese skipper fly whose larvae traditionally transform select Sardinian Pecorino wheels into Casu martzu via extreme lipolytic and proteolytic digestion (Affinage traditionnel sarde dérivé (Casu martzu)) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (click any pole to explore its 360° cards) (13)
Core #00 360° Catalog →
Master index of cheese starters and ripening cultures
Lactiplantibacillus plantarum : Halotolerant NSLAB flora active despite Pecorino Romano's high salt content, amplifying the piquant savory profile (Affinage pour fromage de table (5 mois) ou à râper (8 mois et plus))
Lactobacillus helveticus : Lactic starter of scotta-innesto governing long-ripening proteolysis alongside lipase-rich lamb rennet paste (Égouttage, salage à sec & affinage (5 à 8 mois min.))
Streptococcus thermophilus : Thermophilic starter of scotta-innesto driving acidification after heating sheep's milk curd to 45–48 °C (Cuve & cuisson à 45–48 °C)
Index #01 360° Catalog →
Synonyms and historical names (NCBI)
Ovis aries : Sheep
Ficus carica : Common fig tree latex rich in ficin (cysteine protease EC 3.4.22.3) used since Roman antiquity across the Mediterranean to coagulate sheep's milk (Marzolino, Cacioricotta) (Emprésurage végétal traditionnel au rameau ou à la goutte de latex de figuier)
Lactiplantibacillus plantarum : Halotolerant NSLAB flora active despite Pecorino Romano's high salt content, amplifying the piquant savory profile (Affinage pour fromage de table (5 mois) ou à râper (8 mois et plus))
Index #02 360° Catalog →
Ecological origins and habitats
Lactiplantibacillus plantarum : Halotolerant NSLAB flora active despite Pecorino Romano's high salt content, amplifying the piquant savory profile (Affinage pour fromage de table (5 mois) ou à râper (8 mois et plus))
Lactobacillus helveticus : Lactic starter of scotta-innesto governing long-ripening proteolysis alongside lipase-rich lamb rennet paste (Égouttage, salage à sec & affinage (5 à 8 mois min.))
Streptococcus thermophilus : Thermophilic starter of scotta-innesto driving acidification after heating sheep's milk curd to 45–48 °C (Cuve & cuisson à 45–48 °C)
Index #03 360° Catalog →
Paste textures and rheology
Lactobacillus helveticus : Lactic starter of scotta-innesto governing long-ripening proteolysis alongside lipase-rich lamb rennet paste (Égouttage, salage à sec & affinage (5 à 8 mois min.))
Streptococcus thermophilus : Thermophilic starter of scotta-innesto driving acidification after heating sheep's milk curd to 45–48 °C (Cuve & cuisson à 45–48 °C)
Lactobacillus delbrueckii : Microbiote fromager caractérisé (2 éch.)
Index #04 360° Catalog →
Cheese families and technologies
Lactiplantibacillus plantarum : Pecorino — Halotolerant NSLAB flora active despite Pecorino Romano's high salt content, amplifying the piquant savory profile (Affinage pour fromage de table (5 mois) ou à râper (8 mois et plus))
Lactobacillus helveticus : Pecorino — Lactic starter of scotta-innesto governing long-ripening proteolysis alongside lipase-rich lamb rennet paste (Égouttage, salage à sec & affinage (5 à 8 mois min.))
Streptococcus thermophilus : Pecorino — Thermophilic starter of scotta-innesto driving acidification after heating sheep's milk curd to 45–48 °C (Cuve & cuisson à 45–48 °C)
Index #05 360° Catalog →
Technological markers (pH and gas)
Lactiplantibacillus plantarum : Acidification & Gas Kinetics: Family Lactobacillaceae
Lactobacillus helveticus : Acidification & Gas Kinetics: Family Lactobacillaceae
Streptococcus thermophilus : Metabolic Marker: Beta-galactosidase (LACZ) • Acidification & Gas Kinetics: Family Streptococcaceae
Index #07 360° Catalog →
Bacteriophages and dairy virome
Lactiplantibacillus phage Gut-P1 : Phage Host Spectrum: Lactiplantibacillus plantarum
Lactiplantibacillus phage H1-Guo : Phage Host Spectrum: Lactiplantibacillus plantarum
Lactobacillus phage ATCC8014 : Phage Host Spectrum: Lactiplantibacillus plantarum
Index #08 360° Catalog →
Pathogens and bioprotection
Lactiplantibacillus plantarum : Bacteriocin: Bacteriocin plantaricin ASM1 • Bacteriocin: Bacteriocin glycocin F • Microbiote fromager caractérisé (2 éch.) • Halotolerant NSLAB flora active despite Pecorino Romano's high salt content, amplifying the piquant savory profile (Affinage pour fromage de table (5 mois) ou à râper (8 mois et plus))
Lactobacillus helveticus : Bacteriocin: Bacteriocin helveticin-J • Microbiote fromager caractérisé (2 éch.) • Lactic starter of scotta-innesto governing long-ripening proteolysis alongside lipase-rich lamb rennet paste (Égouttage, salage à sec & affinage (5 à 8 mois min.))
Streptococcus thermophilus : Microbiote fromager caractérisé (2 éch.) • Thermophilic starter of scotta-innesto driving acidification after heating sheep's milk curd to 45–48 °C (Cuve & cuisson à 45–48 °C)
Index #10 360° Catalog →
Terroirs and protected designations (PDO/PGI)
Lactiplantibacillus plantarum : Pecorino Romano • Appellation d'origine protégée • Italy • Halotolerant NSLAB flora active despite Pecorino Romano's high salt content, amplifying the piquant savory profile (Affinage pour fromage de table (5 mois) ou à râper (8 mois et plus))
Lactobacillus helveticus : Pecorino Romano • Appellation d'origine protégée • Italy • Lactic starter of scotta-innesto governing long-ripening proteolysis alongside lipase-rich lamb rennet paste (Égouttage, salage à sec & affinage (5 à 8 mois min.))
Streptococcus thermophilus : Pecorino Romano • Appellation d'origine protégée • Italy • Thermophilic starter of scotta-innesto driving acidification after heating sheep's milk curd to 45–48 °C (Cuve & cuisson à 45–48 °C)
Index #11 360° Catalog →
Volatilome and aromatic profiles
Lactiplantibacillus plantarum : Functional Guild: Flore secondaire affinage • Lipid Aroma Precursor: Fatty acids, total saturated
Lactobacillus helveticus : Functional Guild: Flore secondaire affinage • Lipid Aroma Precursor: Fatty acids, total saturated
Index #13 360° Catalog →
Dairy mammals, breeds and casein polymorphism (A1/A2)
Ovis aries : Sheep
Index #14 360° Catalog →
Bioactive peptidome, functional health and clinical vigilance
Lactiplantibacillus plantarum : Functional Guild: Flore secondaire affinage • Nutritional Biomarker: Folic acid • Halotolerant NSLAB flora active despite Pecorino Romano's high salt content, amplifying the piquant savory profile (Affinage pour fromage de table (5 mois) ou à râper (8 mois et plus))
Lactobacillus helveticus : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild: Ferment lactique primaire • Lactic starter of scotta-innesto governing long-ripening proteolysis alongside lipase-rich lamb rennet paste (Égouttage, salage à sec & affinage (5 à 8 mois min.))
Streptococcus thermophilus : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild: Ferment lactique primaire • Thermophilic starter of scotta-innesto driving acidification after heating sheep's milk curd to 45–48 °C (Cuve & cuisson à 45–48 °C)
Index #16 360° Catalog →
Plant coagulants, clotting enzymes and cellar wood species
Ficus carica : Cellar Woods & Coagulants: Family Moraceae

⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (2)

Differential diagnosis of potential defects, biochemical mechanisms and cellar prophylaxis:

Pâte courte, friable et acide, efflorescences blanches crayeuses de lactate de calcium en surface, fentes secondaires et accumulation de tyramine p…
Dérive d'acidification sous presse, texture crayeuse, amertume et accumulation de tyramine dans la pâte affinée
Specialized scientific literature (Querying...)