Pecorino Romano

Recipe Image

 

 

General Information

 Pecorino is the generic term for any cheese made of ewes milk. Pecorino Romano is a DOP unpasteurised hard cheese made in Rome to a centuries old recipe . The cheese is matured for 6 months and dry salted during this time. The cheese is matured in caves used by the ancient Romans

Pecorino Romano can be eated from 6 months maturity and had a spicy , piquant and salty flavour along with the distinctive flavour of sheep’s milk

For more information please visit the Consortium website at http://www.pecorinoromano.com/en/

 

Pairings

Due to its saltiness this cheese is great used in cooking, or grated onto pastas such as risotto or salads.

Useful Information

  • Made using unpasteurised ewes milk
  • Not suitable for vegetarians (contains animal rennet)