Pecorino Romano DOP

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The Pecorino Romano DOP is a typical cheese of the Lazio region, it has a pale color with light colored pasta. Taste is tasty and spicy based on seasoning. Great consistency, we recommend tasting it in purity or grated on a pasta dish.

More details

ingredients

latte ovino caglio di agnello

Size

500 g | 1 Kg | 2Kg | 2,6Kg | 4Kg

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Pecorino Romano DOP

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Pecorino Romano DOP is a 100% sheep milk cheese produced according to a strict discipline that regulates the production of the Pecorino Romano DOP, in fact the sheep must come from the area determined by the DOP as well as the processing of milk and the quality of the same. The Pecorino Romano DOP cheese is a straw-colored cheese, and if it matures it is amber color. The paste is white with regular holes. The flavor is decided, typical, according to seasoning increases the spiciness. The Roman pecorino is the cheese produced by the oldest sheep's milk, since the cheese of this cheese dates back to the ancient Romans.

More Information
ingredients	latte ovino caglio di agnello
Size	500 g \| 1 Kg \| 2Kg \| 2,6Kg \| 4Kg
Storage	Store in a fridge, cover with a cloth the cut off part.
Location	Prodotto in Italia
more informations	Caratteristiche energetiche per 100g: Calorie da M.G. 287.95 cal/100g Calorie da proteine 105.31 cal/100g Valore energetico 419.26 cal/100g grassi saturi 0.195
Allergens	latte
Milk	Ovino
Aging	medium-aged
How it's made	Raw sheep milk is heated and added to calf rennet. The curd is broken, a wooden stick is usually used. The dough is placed in molds where it takes the typical shape, a slight pressure is pressed to release the serum. The salting of the cheese is dry.
cheese typology	hard cheese
Type of milk	sheep's milk

Combinations

Pecorino Romano DOP is very well consumed in purity, with a cherry or apricot jam. Recommended wine: Frappato Tenute Orestiadi

Technical Identity

cheese typology

hard cheese

Type of milk

sheep's milk

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