Pecorino Romano cheese

pecorino romano cheese Production area: Lazio.

It is prepared with full fat fresh sheep’s milk, coagulated with rennet stomach of lamb, cooked and pressed, in the season that runs from November to early June. The final product has a cylindrical shape with a height ranging from 14 to 22 cm and the diameter of the same numbers. It is better seasoned and “old”, and is excellent for all dry pasta specially in the center-south part.

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