Fulvi Pecorino Romano DOP is rich and flavourful with pungent and almost sweet notes. It’s less salty than other pecorino cheeses but can still hold its own in the kitchen. Enjoy the cheese grated over classic Roman dishes, like Spaghetti Cacio e Pepe, or savoured on its own as a pleasantly grainy addition to a cheese plate. Taste Pecorino Romano DOP for yourself at Eataly Toronto!. Pecorino Romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: " pecorino romano" is simply "sheep's of Rome". Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia. "Pecorino romano" is an Italian product with nam. Pecorino Romano DOP quantity. Add to cart. SKU: D&C Availability: In Stock. Categories: Cheese. Share: Description Additional information Reviews (0). Pecorino is a term used to define Italian cheeses made from % sheep’s milk. Out of the four Pecorino cheeses that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy. This genuine Pecorino Romano DOP is made in the village of Nepi, just 15 miles north of Roma. Fulvi's Pecorino Romano is aged naturally in cellars using whole milk from sheep raised in Lazio, and is then coated in black wax per tradition. This cheese is rustic and flavorful with pungent and almost sweet notes. Home > Dairy & Eggs > Cheese > Pecorino Romano DOP-₱ Add your review. Pecorino Romano DOP. Pecorino Romano is a traditional aged sheep cheese made only from local milk. Crumbly, but still very delicate and not salty at all. Recently scientists concluded this is one of the main ingredients of the diet of Centenarians of Sardinia, which is a Blue Zone. The producer is a cooperative of shepherds in the west coast of the istland.5/5(). Pecorino is a term used to define Italian cheeses made from % sheep’s milk. However, the American counterpart of the cheese is made from cow’s milk. Of the four Pecorino cheeses that have received Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is one of the most ancient types of cheese as well as the most famous outside of Italy.

The milk is then transferred into curdling vats, where an enzyme known as scotta-innesto is usually added; this is prepared with a methodology that has been passed down through the generations.

This enzyme is one of the characteristic elements of Pecorino Romano PDO and is formed by a group of indigenous thermophilic lactic acid bacteria.

After cooking, the curd is pressed for about minutes and the cheese is then divided into blocks. These are placed in special cylindrical molds that are then left in a warm moist environment for the length of time needed to purge the whey.

They are then transferred into dry salting rooms where they are salted times over a period of days. Orders placed after this will be dispatched on 2nd January.

Current Stock:. Things to know before you buy Pasteurised sheep milk. Delivered vacuum packed. Use within 60 days.

International Delivery We can deliver your goods to an address of your choice around the world. Provenance: Sardegna A voyage over an emerald sea, past characteristic coves and beaches of snowwhite sand — this is Sardinia, an island that strikes its visitors with natural contrasts, the lights and colors of a region that boasts old traditions and a wild and pure nature.

La Nuova Sardegna. Era ricca di boschi, l'hanno devastata". Retrieved 1 January The Gourmet Cheese of the Month Club.

Italian cheeses. Auricchio Granarolo Parmalat Sterilgarda. Categories : Italian cheeses Sheep's-milk cheeses Italian products with protected designation of origin Cuisine of Sardinia Cuisine of Lazio Cheeses with designation of origin protected in the European Union Sardinian cheeses.

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