Pecorino Romano

Pecorino Romano has a very sharp and salty taste.

Pecorino Romano

Name: Pecorino Romano

Country Of Origin: Italy

Region: Rome

Milk Type: Sheep's Milk

Pasteurised/Unpasteurised: Pasteurised and Unpasteurised milk

Style: Hard, sheep's

Rennet Type: Traditional Animal Rennet


Pecorino Romano has a very sharp and salty taste.



This hard sheep’s milk from France has very sweet and nutty flavours, with hints of the earth coming through. Try it on your cheeseboard with sliced apple and a handful of olives.


Pairing Recommendations

Pecorino Romano pairs very well with Montepulciano d’Abruzzo or a Velletri Rosso. It also goes very well with Sangiovese or a Sparkling Shiraz. Pecorino Romano is very good for cooking and it can be used in risottos or pastas. Pecorino Romano really comes to life in Southern Italian dishes of Orchiette pasta served with a sauce made from broccoli, sausage, chilli and garlic. Pecorino Romano is an excellent grating cheese over pasta dishes, breads, baking casseroles.





World Cheese Awards 2011 - Gold


DOP Protected

Denominazione d'Origine Protetta

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