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As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with sweet and aromatic flavor. The flavor becomes sharper and smokier when aged for eight months or longer.
Pecorino Romano is one of most widely used, sharper alternatives to Parmigiano. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Origin: Italy
Milk: Sheep
Texture: Hard
Weight: Approx. 5.25lb
Vacuum packed
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Pecorino Romano cheese 
