Pecorino Romano is one of the oldest cheeses in the world, with roots going back to Ancient Rome. But today, most of it is no longer made near Rome at all. In this episode, we visit I Buonatavola, one of the very last producers still making Pecorino Romano in Lazio, the cheese’s original territory, to understand how global demand, especially from the United States, reshaped where and how this cheese is made. We explore the differences between Pecorino Romano made in Rome and the versions produced elsewhere, and how exports helped keep this historic producer alive. 00:00 - Intro 01:14 - Processing Milk 02:10 - Pressing Cheese 03:39 - Sardinia Vs. Lazio 05:19 - PDO Label 07:51 - Salting 10:00 - Black Wax 13:18 - Packaging 14:06 - Aging 14:41 - US Business 17:58 - Tasting 20:48 - Credits ------------------------------------------------------ #pecorino #cheese #lazio #ancientrome #regionaleats MORE REGIONAL EATS VIDEOS: How 19 Traditional Italian Foods Are Made | Regional Eats | Insider...