Pecorino Romano is a hard, cooked cheese made with fresh whole sheep`s milk, curdled with lamb rennet. The paste is white, compact and slightly open. The taste of the cheese is aromatic and intensely spicy in the grated cheese variant. Packed in a bag that keeps its freshness intact, it is easy to use as needed. Produced with ewes milk white, raw and compact texture, with sparse eyes. The cheese has a fragrant aroma and it is usually piquant in flavour, and the fat content in dry matter is a minimum of 36%. Its salty silkiness adds umami flavour when sprinkled over or mixed into a variety of dishes including pizza, pasta, salads, meatballs and patties, soups, and stews.
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