Pecorino Romano, per 200g
Pecorino Romano is a hard, salty, Italian cheese made, as the name implies, in or near Rome.
Most pecorinos are oily cheeses (about 45% fat) because ewes' milk contains very high amounts of butterfat — one of the reasons this cheese is so scrumptious. When your Pecorino comes to room temperature, don't be surprised if you see beads of oil on the cheese. The cheese's oils, called "butterfat tears," weep naturally and indicate the cheese is at the perfect temperature for eating. Pecorino Romano is often used grated in pasta dishes. Serve with bold red wines. For a real treat, have it for dessert, laced with your favorite honey.
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