Pecorino Romano wheels:
A cooked, hard cheese obtained from whole sheep’s milk that is made in Sardinia and Lazio. It has a thin crust of an ivory or natural straw-yellow colour, sometimes capped in black. The texture of this white cheese is firm, friable and crisp or slightly holed. There is a minimum of 5 months maturation for the table cheese and 8 months for the grating cheese.
This table cheese is aromatic, tasty and slightly sharp tasting; the grating type is sharp and intense tasting.
Ingredients: thermised sheep's milk, salt , rennet.
Aging: 5 months – 8 months
Texture: firm, friable and crisp or slightly holed
Taste: aromatic, tasty and slightly sharp
Weight: 20-35 kg
It is recommended that it be served alone with bread or accompanied by cooked vegetables, fava beans or salads. An ideal cheese for grating, it’s a fundamental ingredient in the most famous pasta dishes of Lazio cuisine: Pasta Carbonara and Amatriciana. The less matured cheese pairs nicely with medium-bodied white wines; the more matured variety pairs well with full-bodied red wines.