Pecorino Romano is one of Italy’s oldest and most iconic cheeses, with a history dating back over 2,000 years to the Roman Empire. Made from 100% sheep’s milk, this hard, aged cheese is known for its bold, salty, and tangy flavor, with a crumbly, slightly oily texture. It’s typically aged for at least eight months, during which it develops its signature sharpness and deeply savory character.
The name “Pecorino” comes from pecora, the Italian word for sheep, and “Romano” refers to its Roman origins, though today much of it is made in Sardinia – like this version from Sini Fulvi, which is one of the few that’s made entirely from locally-sourced sheep’s milk.
Pecorino Romano is a staple in countless Italian recipes. It’s famously used in classic pasta dishes like Cacio e Pepe, Amatriciana, and Carbonara, and it also pairs wonderfully with honey, fresh figs, and cured meats.
- Pairings: Bold reds like Chianti or Nero d’Avola; crisp, citrusy whites like Vermentino; dry cider; hoppy IPA
Ingredients: Pasteurized sheep's milk, cultures, salt, enzymes.
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon