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Pecorino Romano DOP
$37.65 – $299.25
Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto. It is most well known as a grading cheese and can be ripened over long periods of time thanks to the high level of salt.
Nonetheless, it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.
Serving suggestions: Full bodied, aged, red wines, honey. Hot pear and quince chutney. Fresh beans, peas and figs. ‘Carasau’ Sardinian bread
Production method: artisan
Salting: dry
Ripening: at least 4 months
Fats: 36% M.F
Producers: Sardinian, Lazio dairies
SIZE OF CHEESE PIECES:
Please consider that when ordering pieces, the size of each piece can have a slight variation.
Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.
| Weight | 1 kg |
|---|---|
| Weight |
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You are placing a pre-order.
Your product will be made fresh for you by our Italian producers.
- Orders placed Monday by 2 p.m. (EST/EDT) will be delivered between Wednesday, Thursday, Friday of the following week.
- Orders placed from Monday after 2 p.m. (EST/EDT) to Sunday will be delivered two weeks later.
Due to the perishable nature of this item, orders do NOT ship over the weekend.
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