PRODUCTION ZONE:
Central-Southern Italy and the Italian Islands. This cheese was undoubtedly one of the main foods for the Ancient Roman Legions. Today it is still produced exclusively with milk coming from the natural pasturelands of Sardinia, Lazio and the province of Grosseto.

CHARACTERISTICS:
Made from fresh whole sheep's milk. Cut cheese is compact and white with a touch of straw-yellow color. Lacrima (tears) may appear in younger forms.
This cheese can be grated when it has been aged for eight months but already has its sapid and slightly sharp flavor and aroma after five months of ageing.
The crust is compact with ivory color or a black coat.

NUTRITION INFORMATION:
A genuine and complete aliment offering a well-balanced caloric contribution and a large component of proteins, calcium, phosphorous and vitamins A, C and E.

DINING SUGGESTIONS:
Pecorino Romano should be accompanied by important red wines, best if they come from the zones of origin of the cheese.

BRAND: