PECORINO ROMANO DOP

Pecorino Romano dates back thousands of years,
from ancient Roman times. Protected by the PDO
marking, it is made in accordance with stringent
regulations that indicate the only areas where it can be
produced. The outside appearance of Pecorino
Romano consists of a cylindrical block with a pale-
yellow rind, cured by hand with dry salt. The cheese
inside is white or creamy-white, the texture is firm and
compact, but with a grainy surface. After 5 months
ageing, the product reaches a slightly sharp but
pleasant flavor, and it is ready for being consumed as a
table cheese. But it is only after 8 months ageing that
the Pecorino Romano is ready for grating, with that
intense, pungent and salty flavor that makes unique
any pasta dish.