Pecorino Romana, 180g
About This Cheese
Rich, brothy flavours and aromas, with a dense, flaky texture. Pecorino Romano is generally used as a sharper alternative to Parmesan. It is ideal for pasta and perfect with cured meats and olives. Pecorino Romano is the true cheese for both carbonara and cacio-e-pepe. Â
€8.90
TypeHard
Rennettraditional
RegionSardinia, Italy
ProducerCAO formaggi
Milkewe
Rindnatural
Story
The term ‘pecorino’ meaning ‘of sheep’ in Italian covers a wide range of ewe cheeses. More specifically there are four Pecorino PDO denominations coming from central Italy and Sardinia (where we source our cheese from). The cheese gets its name ‘Romano’ from its historical links to the Roman Empire and the Roman legionaries’ diet. The cheese was introduced to Sardinia after the Punic war, when Roman settlers found the island to have the perfect environment for cheesemaking: good pastures and sheep. The rest as they say, is history. Today Sardinia produces the majority of Pecorino Romano. CAO Formaggi Pecorino Romano PDO is dense, lightly crumbly, savoury and comes with the month and year of production engraved on the side.
Producer
CAO Formaggi (acronym for Cooperativa Allevatori Ovini) is an agricultural cooperative established in 1966 which today has 800 members. The cooperative was born out of the shared desire to transform high quality regional dairy milk into outstanding cheese. Together these farms uphold and respect their pastoral heritage of the Sardinian territory. The sheep live in a healthy and natural environment, and graze on herbs and aromatic shrubs that grow wild in the plains and hilltops. The fertile land in Sardinia contributes to making the cheese naturally distinct.
Goes Well With
Recipes
FAQs
View All Cheese Related FAQsNutritional Information
Ingredients: raw Ewe’s (MILK), salt, rennet
For allergens see ingredients in bold
Nutritional Info Per 100g
Energy kJ/kCal 1607/384
Fat 32g
of which saturates 18g
Carbohydrates <1g
of which sugars 0g
Protein 24g
Salt 5g
