Pecorino Romano DOP

Luigi Guffanti 1876

Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto.  It is most well known as a grading cheese and can be ripened over long periods of time thanks to the high level of salt.

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CAD $ 18.00

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Fact

Country of Production Italy
Region Lazio
Manufacturer Rognoni Formaggi

Details

Nonetheless, it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.

Serving suggestions: Full bodied, aged, red wines, honey. Hot pear and quince chutney. Fresh beans, peas and figs. ‘Carasau’ Sardinian bread

Production method: artisan

Salting: dry

Ripening: at least 4 months

Fats: 36% M.F

Producers: Sardinian, Lazio dairies

SIZE OF CHEESE PIECES

Please consider that when ordering pieces, the size of each piece can have a slight variation.

Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.

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Pecorino Romano DOP

Pecorino Romano DOP

Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto.  It is most well known as a grading cheese and can be ripened over long periods of time thanks to the high level of salt.

Write a review

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