Pecorino Romano P.D.O.
 
One of Italian cuisine’s most prestigious cheeses and perfect for thousands of recipes: pasta, risotto, salads, summer dishes and tasty appetizers which are quick to prepare.
 
Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of Sardinia (like Auricchio). It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Pecorino Romano, the world’s most popular grated cheese that is exported around the globe, is a fragrant, aged cheese that comes in a natural version or with a black coating. Produced in Sardinia, this cheese has existed for centuries. It has received the D.O.P.seal and is rightfully one ofItaly’s most prestigious traditional cheeses.
 
Pecorino Romano P.D.O., produced in Sardinia, has a centuries-old tradition. Matured and fragrant, it is available au naturel or with the typical dark cappatura. It is a hard cheese, white or straw-yellow in color, whose typical aroma is reminiscent of sheep’s milk.
 
Its characteristic flavor is aromatic and slightly piquant for a table cheese; Pecorino Romano, which is meant to be grated, is, however, piquant, intense and delightful thanks to a longer maturing.
 
INGREDIENTS
 
SHEEP'S MILK 94,98%
SALT 5%
RENNET 0,02%
 
ALLERGENS
Milk and milk-based products (including lactose)
 
PRODUCTS FEATURES
 
RINDE dible (if not colored).
TEXTURE Compact, with flake breakage
PASTA COLOR White - straw-colored
TASTE Tasty, spicy
CONSISTENCY Tough
STAMPING Stamps of the Consortium of Pecorino Romano on the barefoot.
 
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
ENERGY 1592 KJ --- 384 kcal
FAT 32g (of which 18g saturated)
CARBOHYDRATE <0,5g (of which sugar <0,5g )
FIBERS 0g
PROTEIN 24g
SALT 5g