Serenaded by poets, cherished by all who try it, Pecorino Romano is a staple in Italian cuisine. On the natural plains of Lazio, specifically bred sheep are fed fresh forage, producing a full and aromatic milk that almost exclusively makes up the ingredients of this cheese.
Originating in the capital of Italy, Pecorino Romano delivers pungent tones of soft spices and seared butter. Bursting with character, this cheese is hard and crumbly in texture, and presents ever-stronger flavours as seasons pass.
Rich in history and taste, Pecorino Romano lets its legacy stand testimony to the excellence and versatility of its character.
The craft of producing Pecorino Romano has principally remained untouched by modern methods, and production is still largely the same as originally practised.
The journey from local pasture to creamery is hurried, guaranteeing that the milk is fresh when the natural bacteria and rennet needed to form the curd are added. Once developed, the curd is separated and placed into moulds, where it is brined by hand. After a thorough rinse and another coating of salt, the cheese is ready for aging. Arranged on wooden shelves, the cheese sharpens and intensifies, creating the iconic flavour. After about 8 months, workers inspect the colour, taste and texture, ensuring that it has earned its title of Pecorino Romano.
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