Formaggio Pecorino Romano

Pecorino Romano is one of the oldest and most famous Italian cheeses, valued for its bold and salty flavor. It is primarily produced in Sardinia, Lazio, and the province of Grosseto, using whole sheep's milk, lamb rennet, and salt. The aging process ranges from a minimum of 5 months to over a year, during which the cheese develops a hard and crumbly texture and an intense, piquant taste. Ideal for grating over pasta, especially the traditional Cacio e Pepe, it is also perfect for enjoying in flakes with fresh fruit or honey.