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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|Country of Production||Italy|
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
Ripening: at least 4 months
Fats: 36% M.F
Producers: Sardinian, Lazio dairies
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.