Pecorino Romano dop

Made from raw or thermised sheep's milk in Lazio and Sardinia, as well as in the province of Grosseto, in Tuscany. The rind is very thin or nonexistent, unctuous, in an ivory or faded straw-yellow colour; it can be wrapped in a thin black or transparent film. The cheese is hard, compact, more friable with ripening. Presenting a white or ivory colour, it can have very fine holes, densely and evenly distributed. It can be enjoyed on its own or with salt-free bread, paired with vegetables, legumes or salads. It is also used as a grating cheese and to enhance typical Roman dishes. Excellent as a condiment for pesto.

 

INGREDIENTS: sheep's milk, salt, rennet, lactic cultures.

TYPE OF MILK: sheep's milk.

MILK TREATMENT: raw.

RIPENING: minimum 150 days.

AVAILABILITY: all year.