The world of artisanal cheese is vast and, at times, can feel like navigating a culinary labyrinth. Amidst the familiar Cheddars and Mozzarellas, certain names emerge that hint at a rich heritage and distinct character. Locatelli cheese is one such name, often sparking curiosity among cheese aficionados and home cooks alike. But what exactly is Locatelli cheese, and what makes it stand out in the crowded dairy aisle?
Locatelli, in essence, is not a single type of cheese but rather a brand name that has become synonymous with a particular style of Italian hard grating cheese. The most common iteration under the Locatelli banner is a Pecorino Romano. However, understanding Locatelli requires a deeper dive into the categories it represents: its origins, its typical form, and its place in the culinary landscape.
The Pecorino Romano Pedigree
At the heart of what most people recognize as Locatelli cheese lies Pecorino Romano. This is a hard, salty Italian cheese made exclusively from sheep’s milk. The term “Pecorino” itself derives from the Italian word “pecora,” meaning sheep, clearly indicating its primary ingredient. Pecorino Romano boasts a Protected Designation of Origin (PDO) status, a European Union certification that guarantees its authenticity and traditional production methods.
Origins and PDO Certification
The story of Pecorino Romano is deeply intertwined with the history of Rome itself. Legend has it that the cheese has been produced in the region for at least two millennia, a staple food for Roman legions. Its distinctive sharp, salty, and somewhat tangy flavor made it an ideal food for soldiers, providing essential nutrients and a flavor profile that could withstand long journeys.
The PDO status for Pecorino Romano dictates that the cheese must be produced in specific regions of Italy, primarily Lazio, Sardinia, and the province of Grosseto in Tuscany. Sardinia, in particular, is the largest producer, responsible for a significant portion of the world’s Pecorino Romano. This geographical limitation, coupled with strict production rules, ensures the cheese maintains its traditional quality and character. These rules cover everything from the breed of sheep whose milk can be used (purebred Lacaune, Sarda, and Comisana breeds are common) to the diet of the animals, the cheesemaking process, and the aging period.
The Sheep’s Milk Advantage
The use of sheep’s milk is crucial to the unique profile of Pecorino Romano and, by extension, Locatelli cheese. Sheep’s milk is naturally richer in fat and protein compared to cow’s milk. This higher fat content contributes to a creamier texture, even in aged cheeses, and a more robust, complex flavor. The proteins in sheep’s milk also behave differently during cheesemaking, leading to a firmer curd and a denser final product. The distinctive tang often associated with Pecorino Romano is also attributed to the unique fatty acid profile of sheep’s milk.
Traditional Production Methods
The production of Pecorino Romano is a time-honored craft. The milk is typically heated and rennet is added to coagulate it, forming curds. These curds are then cut into small pieces, releasing the whey. The curd is cooked further to expel more whey, creating a firm, granular texture suitable for aging. After draining, the curd is pressed into molds, often cylindrical, and then heavily salted. This salting process is critical; it draws out more moisture, preserves the cheese, and begins to develop its signature sharp flavor. The cheese is then aged for a minimum of five months for table cheese and a minimum of eight months for grating cheese. During aging, the cheese is often rubbed with olive oil and sometimes brushed with a natural coating to prevent excessive moisture loss and the growth of unwanted mold.
Locatelli: A Brand, Not a Cheese Type
It’s important to reiterate that “Locatelli” is primarily a brand name, most famously associated with Pecorino Romano. When consumers encounter “Locatelli cheese” in stores, they are almost invariably looking at a Pecorino Romano product marketed under the Locatelli label. The brand has built a strong reputation for quality and authenticity, making it a trusted choice for many.
The Locatelli Brand’s Reputation
The Locatelli brand has cultivated a reputation for producing high-quality, authentic Italian cheeses, with Pecorino Romano being its flagship product. This brand recognition means that many consumers seek out Locatelli specifically, trusting its consistent quality and adherence to traditional methods. Their commitment to sourcing high-quality sheep’s milk and employing traditional cheesemaking techniques has earned them a loyal following among both home cooks and professional chefs.
Differentiating Locatelli Pecorino Romano
While Locatelli cheese is essentially Pecorino Romano, there can be subtle differences in aging and specific production nuances that a brand might highlight. For instance, some Locatelli products might emphasize a longer aging period, which would result in a more complex, sharper, and nuttier flavor profile. Conversely, a younger Locatelli Pecorino Romano might be slightly milder and more amenable to slicing and eating as a table cheese. The specific flavor notes – whether it leans more towards grassy, nutty, or sharp and piquant – can also be influenced by the precise regional sourcing of the milk and the specific aging conditions managed by the brand. However, the fundamental characteristics of sheep’s milk, the traditional production, and the characteristic salty tang remain consistent.
Culinary Applications of Locatelli Cheese
The robust flavor and firm texture of Locatelli cheese, predominantly as Pecorino Romano, make it incredibly versatile in the kitchen. Its sharp, salty profile can elevate a wide range of dishes, from simple pasta preparations to more elaborate culinary creations.
The Grating Champion
The most common use for Locatelli cheese, especially when it’s a Pecorino Romano, is as a grating cheese. Its hard, dry texture ensures it grates beautifully, producing fine flakes or coarser shreds depending on the grater used. The intense salty and nutty flavor it imparts is a hallmark of many classic Italian dishes.
- Pasta Dishes: Perhaps its most celebrated role is as a finishing touch on pasta. From Cacio e Pepe (cheese and pepper) to Carbonara and Amatriciana, Pecorino Romano is the traditional cheese of choice. Its saltiness means that often less salt is needed in the pasta water or sauce, and its pungent flavor cuts through the richness of eggs, pork, and other ingredients. The fine grating creates a velvety sauce when emulsified with the pasta water.
- Soups and Stews: A sprinkle of grated Locatelli cheese can add a depth of flavor to minestrone, lentil soup, or hearty vegetable stews. It dissolves slightly, infusing the broth with a savory, umami richness.
- Risotto: While Parmesan is often the go-to for risotto, Pecorino Romano offers a bolder, saltier alternative that can be used on its own or in combination. It provides a sharp counterpoint to the creamy rice.
Beyond the Grater
While its grating prowess is undeniable, Locatelli cheese can also be enjoyed in other ways.
- Table Cheese: Younger, less intensely aged Pecorino Romano can be sliced and enjoyed as part of a cheese board. Its sharp, salty bite pairs well with honey, figs, walnuts, and robust red wines. It can also be used in sandwiches, adding a flavorful punch.
- Baked Dishes: In gratins, casseroles, or even on top of baked vegetables, Locatelli cheese melts and browns beautifully, adding a savory crust and deep flavor. Its saltiness can enhance the sweetness of roasted vegetables like broccoli or cauliflower.
- Salads: Shaved or grated Pecorino Romano can add a sophisticated salty note to green salads, Caesar salads, or grain-based salads.
Identifying and Purchasing Locatelli Cheese
When shopping for Locatelli cheese, understanding what to look for can ensure you get the product that best suits your needs.
Label Reading Essentials
When you see “Locatelli cheese” on a package, it will most likely specify “Pecorino Romano” on the label. Look for the PDO (Protected Designation of Origin) symbol to confirm its authenticity and adherence to traditional Italian standards. The packaging might also indicate the aging period, which can give you an idea of its flavor intensity. A longer aging period (e.g., 8-12 months or more) will typically yield a sharper, more pungent cheese, while shorter aged versions might be milder and more suitable for table use.
Flavor Profiles and Age
The flavor profile of Locatelli Pecorino Romano is characterized by its saltiness, sharpness, and a distinct sheep’s milk tang. Younger cheeses (around 5-8 months) will be more approachable, with a milder saltiness and a creamy undertone. As the cheese ages (8 months and beyond), it becomes harder, drier, and more intensely flavored. The saltiness becomes more pronounced, and notes of nuts, hay, and a slight peppery finish emerge. This aged version is the quintessential grating cheese.
Storage and Serving
To preserve the quality of Locatelli cheese, proper storage is essential. It should be wrapped tightly in cheese paper or parchment paper, and then placed in a plastic bag or airtight container in the refrigerator. Avoid plastic wrap directly on the cheese, as it can trap moisture and lead to spoilage.
When serving, it’s best to bring the cheese to room temperature for about 30 minutes to an hour before consumption. This allows the flavors and aromas to fully develop, offering a more nuanced tasting experience. For grating, a microplane or a fine grater is ideal for achieving delicate flakes that melt beautifully into dishes.
In conclusion, while the name “Locatelli” might initially seem like a specific cheese type, it primarily represents a highly regarded brand of Pecorino Romano. This classic Italian hard grating cheese, made from sheep’s milk and steeped in tradition, offers a distinctive salty, sharp flavor that is indispensable in a multitude of culinary applications, solidifying its place as a beloved ingredient for cooks and cheese lovers worldwide.