Pecorino Romano DOP – 600 gr,1 kg,1/4 Wheel (5 kg)

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.

About the product

$6.25/100gr

Pecorino Romano is a hard, salty, Italian cheese, often used for grating. Made with sheep’s milk, the name pecorino simply means “of sheep” in Italian.
Despite its name, today’s production of Pecorino Romano is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside). It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt. 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.
Its taste is flavourful, intense and piquant.