Pecorino Romano D.O.P.

Pecorino Romano is a hard, salty cheese of Rome. In fact, the word "pecorino" means "sheep" in Italian, so Pecorino Romano translates directly sheep of Rome! As you may have guessed, it is made from sheep milk, then aged for at least 6 months. Sheep's milk contains less lactose than cow’s milk, as well as more vitamins, minerals, fatty acids, calcium and phosphorus. The type A2 casein in sheep's milk is easily digestible, when compared to A1 casein in most cow breeds. Pecorino Romano distinctive aromatic and pleasantly sharpness makes it popular in many famous pasta dishes like 'carbonara' (raw eggs and cheese pasta) and 'cacio e peppe' (black pepper and cheese pasta). A staple diet since the ancient Rome, and our kitchen today. Ingredients: Ewe's milk, animal rennet, salt ~200 gram per piece If you like this item you should also try our Parmigiano Reggiano.