Aged sheep's milk sharp-flavored cheese is still made in the Lazio region surrounding Rome unlike many Pecorinos now made in Sardinia. Produced between October and June each year this cheese is generally slightly saltier and more strongly flavored than Parmigiano-Reggiano. Pecorino Romano is ideal for grating over pasta in soups or stews or in other dishes calling for a sharp cheese.
Product of Italy from the Lazio Region.
Packed 1 LB, Shipped fresh