What Is Locatelli Cheese and Why Is It So Popular?

AvatarByTonya Taylor Cheese

When it comes to exploring the rich and diverse world of cheeses, certain names stand out for their unique flavors and storied heritage. One such name is Locatelli cheese—a distinctive variety that has captured the palates of food enthusiasts and chefs alike. Whether you’re a seasoned cheese lover or someone curious about expanding your culinary horizons, understanding what Locatelli cheese is can open the door to a delightful gastronomic experience.

Locatelli cheese carries a reputation that goes beyond its taste; it embodies tradition, quality, and a connection to its place of origin. Its unique characteristics and uses in cooking have made it a staple in many kitchens, especially in Italian cuisine. Exploring this cheese offers insight into not only its flavor profile but also the craftsmanship and history behind its production.

As we delve deeper into the world of Locatelli cheese, you’ll discover what sets it apart from other cheeses, how it is made, and the best ways to enjoy it. This is just the beginning of uncovering the story behind a cheese that continues to delight and inspire cheese lovers around the globe.

Types and Characteristics of Locatelli Cheese

Locatelli cheese is primarily known for its hard, aged varieties made from sheep’s milk. The most renowned product under the Locatelli brand is Pecorino Romano, a traditional Italian cheese celebrated for its sharp, salty flavor and granular texture. This cheese is produced following strict regulations to ensure authenticity and quality, often aged for a minimum of 5 months.

The defining characteristics of Locatelli cheese include:

  • Milk Source: Made exclusively from 100% sheep’s milk, contributing to its distinctive taste and texture.
  • Texture: Firm and granular, ideal for grating.
  • Flavor Profile: Sharp, salty, and slightly tangy, with a robust umami quality.
  • Aging Period: Typically aged between 5 to 8 months, sometimes longer for more intense flavor.
  • Appearance: Pale yellow to ivory-colored interior with a natural rind that may be waxed or coated.

Other varieties under the Locatelli name may include fresh or semi-aged sheep’s milk cheeses, but the most globally recognized remains the Pecorino Romano style.

Production Process of Locatelli Cheese

The traditional production of Locatelli cheese involves several precise steps to preserve its unique qualities:

  • Milk Collection and Preparation: Fresh sheep’s milk is collected and carefully filtered to ensure purity.
  • Coagulation: Rennet is added to the milk to curdle it, forming curds within approximately 30 to 40 minutes.
  • Cutting the Curds: The curds are cut into small granules to facilitate whey expulsion.
  • Heating and Stirring: The curds are gently heated and stirred, encouraging further whey separation.
  • Molding and Pressing: The curds are placed into molds and pressed to consolidate the cheese and expel excess whey.
  • Salting: Salt is applied either by dry salting or brining, which also aids in preservation.
  • Aging: The cheese wheels are aged in controlled environments with specific humidity and temperature settings to develop flavor and texture.

This process emphasizes traditional methods while adhering to strict quality standards, especially for the Pecorino Romano variant protected by PDO (Protected Designation of Origin) status.

Nutritional Profile of Locatelli Cheese

Locatelli cheese, particularly Pecorino Romano, offers a rich nutritional composition typical of aged sheep’s milk cheeses. It is a dense source of protein and calcium but also relatively high in fat and sodium due to the aging and salting processes.

Below is a comparative table showing typical nutritional values per 100 grams of Locatelli Pecorino Romano cheese versus a generic Parmesan cheese:

Nutrient Locatelli Pecorino Romano Parmesan Cheese (Generic)
Calories 387 kcal 431 kcal
Protein 33 g 38 g
Total Fat 27 g 29 g
Saturated Fat 17 g 19 g
Calcium 1,100 mg 1,184 mg
Sodium 1,600 mg 650 mg

The notably high sodium content in Locatelli Pecorino Romano is due to its extensive salting during production, making it an excellent flavor enhancer but a consideration for those monitoring salt intake.

Common Culinary Uses of Locatelli Cheese

Locatelli cheese is widely appreciated for its strong, savory flavor that complements many dishes, especially in Italian and Mediterranean cuisine. Its hard texture makes it ideal for grating and incorporating into recipes where a salty, umami-rich accent is desired.

Typical culinary applications include:

  • Grating over pasta dishes such as spaghetti carbonara, cacio e pepe, and amatriciana.
  • Adding a salty kick to soups and stews.
  • Incorporating into bread and savory baked goods.
  • Using as a seasoning for roasted vegetables and salads.
  • Melting into sauces where a sharp cheese flavor is beneficial.

Due to its intense saltiness, Locatelli cheese is generally used in moderation to enhance overall flavor without overwhelming the dish.

Storage and Handling Recommendations

Proper storage of Locatelli cheese is essential to maintain its quality and prevent spoilage:

  • Temperature: Store in the refrigerator at temperatures between 34°F and 39°F (1°C to 4°C).
  • Wrapping: Wrap in wax paper or parchment paper first, then loosely cover with plastic wrap or place in an airtight container to allow the cheese to breathe while preventing drying.
  • Avoid Freezing: Freezing is not recommended as it can alter texture and flavor.
  • Shelf Life: When stored properly, Locatelli cheese can last several weeks unopened and up to two weeks after opening.
  • Handling: Use a clean, dry knife to cut or grate the cheese to avoid contamination.

Regular inspection for mold or off-odors is advisable. If mold appears on the hard surface, it can often be trimmed away without affecting the rest of the cheese.

Understanding Locatelli Cheese

Locatelli cheese is a distinguished Italian cheese brand, primarily known for its Pecorino Romano cheese, which is a hard, salty cheese made from sheep’s milk. The brand Locatelli is synonymous with high-quality Pecorino Romano, produced following traditional methods that have been refined over centuries in Italy.

Pecorino Romano under the Locatelli label is recognized for its firm texture, sharp and tangy flavor profile, and versatility in culinary applications. It is often used grated over pasta dishes, soups, and salads, adding a distinctive salty and robust taste.

Characteristics of Locatelli Cheese

Locatelli Pecorino Romano exhibits specific attributes that make it unique among Italian cheeses:

  • Milk Source: Made exclusively from 100% sheep’s milk, which imparts a rich, slightly tangy flavor.
  • Texture: Hard and crumbly texture that softens slightly when grated or melted.
  • Flavor Profile: Salty, sharp, and tangy, with hints of nuttiness and earthiness typical of aged sheep’s milk cheeses.
  • Aging Process: Aged for at least 5 months, often longer, to develop its characteristic flavor and firmness.
  • Appearance: Pale straw or ivory color with a dense, granular structure.
  • Certification: Holds Protected Designation of Origin (PDO) status, ensuring authentic production in designated Italian regions.

Production and Origin

Locatelli cheese is produced primarily in the Lazio region of Italy, where Pecorino Romano cheese has been crafted since Roman times. The production process follows strict traditional guidelines:

Stage Description
Milk Collection Fresh sheep’s milk is collected from local farms adhering to quality and animal welfare standards.
Curdling Milk is heated and curdled using natural rennet enzymes to separate curds from whey.
Pressing The curds are pressed into molds to remove excess whey and form the cheese wheels.
Salting Cheese wheels are dry salted to enhance flavor and aid preservation.
Aging Wheels are aged on wooden shelves in controlled environments for a minimum of 5 months.

Culinary Uses of Locatelli Cheese

Locatelli cheese’s robust flavor and granular texture make it a popular ingredient in a variety of dishes. Its saltiness and sharpness complement many culinary preparations:

  • Grated Topping: Commonly grated over pasta dishes such as spaghetti carbonara, cacio e pepe, and lasagna.
  • Salads: Shaved or crumbled into salads for added texture and flavor depth.
  • Soups and Stews: Added to enrich broths and hearty soups.
  • Baking: Incorporated into savory baked goods like breads and focaccia.
  • Cheese Boards: Served in chunks alongside fruits, nuts, and cured meats.

Nutritional Profile of Locatelli Pecorino Romano

Nutrient Amount per 30g Serving
Calories 110 kcal
Protein 8 g
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 25 mg
Sodium 400 mg
Calcium 30% Daily Value

This cheese is nutrient-dense, providing a good source of protein and calcium but should be consumed in moderation due to its high sodium and saturated fat content.

Expert Perspectives on What Is Locatelli Cheese

Dr. Maria Santoro (Dairy Science Specialist, University of Parma). Locatelli cheese is a renowned Italian Pecorino Romano, distinguished by its firm texture and sharp, salty flavor profile. It is traditionally made from sheep’s milk, aged for several months to develop its characteristic crumbly consistency and robust taste, making it a staple in authentic Italian cuisine.

Giovanni Russo (Master Cheesemaker, Locatelli Artisan Cheese Co.). Locatelli cheese embodies centuries of Italian cheesemaking heritage. Its production involves careful aging and precise salting techniques that result in a versatile cheese ideal for grating over pasta or enjoying in thin slices. The unique terroir of the Lazio region contributes to its distinct flavor nuances.

Elena Ferri (Culinary Historian and Food Writer). Understanding what Locatelli cheese is requires appreciation of its cultural significance. It is not merely a cheese but a symbol of Italian tradition, often referenced in classic recipes. Its intense flavor and granular texture set it apart from other Pecorino varieties, making it a favorite among chefs seeking authentic Mediterranean ingredients.

Frequently Asked Questions (FAQs)

What is Locatelli cheese?
Locatelli cheese is a brand of Italian Pecorino Romano, a hard, salty cheese made from sheep’s milk. It is known for its sharp, tangy flavor and is commonly used for grating over pasta dishes.

How is Locatelli cheese made?
Locatelli cheese is produced using traditional methods that involve curdling sheep’s milk with natural rennet, followed by aging for several months to develop its distinctive texture and flavor.

What dishes pair well with Locatelli cheese?
Locatelli cheese pairs well with pasta, soups, salads, and roasted vegetables. It is often grated over dishes to add a savory, salty depth and can also enhance the flavor of bread and crackers.

Is Locatelli cheese suitable for vegetarians?
Locatelli cheese typically contains animal-derived rennet, making it unsuitable for strict vegetarians. However, some varieties may use microbial or vegetarian rennet, so checking the label is recommended.

How should Locatelli cheese be stored?
Locatelli cheese should be stored in the refrigerator, wrapped tightly in wax paper or parchment paper, and then placed in an airtight container to maintain freshness and prevent moisture loss.

Can Locatelli cheese be used as a substitute for Parmesan?
Yes, Locatelli cheese can be used as a substitute for Parmesan in many recipes. It has a similar hard texture and salty, tangy flavor, though it is generally sharper and saltier than Parmesan.
Locatelli cheese is a distinguished Italian cheese brand known primarily for its Pecorino Romano, a hard, salty cheese made from sheep’s milk. Renowned for its robust flavor and granular texture, Locatelli Pecorino Romano is widely used in Italian cuisine, especially as a grating cheese over pasta dishes, soups, and salads. Its authentic production methods and strict quality standards contribute to its reputation as a premium cheese product.

The cheese’s unique characteristics stem from traditional sheep’s milk and a maturation process that enhances its sharp and tangy profile. Locatelli cheese offers a versatile ingredient that not only adds depth to culinary creations but also provides nutritional benefits such as high protein and calcium content. Its strong, savory taste makes it a preferred choice for chefs and home cooks seeking to elevate their dishes.

In summary, Locatelli cheese represents a blend of heritage, quality, and flavor that distinguishes it within the spectrum of Italian cheeses. Understanding its origins, production, and culinary applications allows consumers to appreciate its value and incorporate it effectively into their cooking repertoire. Locatelli remains a benchmark for authentic Pecorino Romano cheese in both domestic and international markets.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.