Pecorino Romano

Dry Salted by hand

This cheese has a rich history and is deep rooted in Southern Italy's traditions and recipes. It dates back to the Roman Empire times, when this cheese was aged in caves outside of Rome and used to feed Roman Senators and citizens alike during times of pleasure and times of famine. It is highly salted because it was the official ration of the famed and intimidating Roman Army, and thus needed to be preserved over the long campaigns of world conquest. It's Italy's the crown jewel of Sheep Milk cheese. Famously used in the Cacio e Pepe, Pecorino was one of the few possessions that Italian immigrants brought to the USA during the 1880-1910 exodus, quickly becoming a staple of the East Coast diet.

Milk: Sheep

Cheese Type: Hard

Cheese Care: Wrap and refrigerate for up to 60 days

Rinds: Not edible

PAIRING TIPS