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Pecorino Romano
Pecorino Romano
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£9.00
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SHEEP / PASTEURISED / TRADITIONAL RENNET
Sometimes used as a substitute for Parmigiano Reggiano, Pecorino Romano is equally as versatile. Its sharp, salty flavour makes it popular for grating over rich pasta recipes, including the famous Cacio e Pepe, but unlike Parmigiano, it is made from sheep's milk. Its name comes from the popularity it enjoyed throughout the Roman Empire. 90% of Pecorino Romano comes from Sardegna, and the remaining 10% of production is divided between Lazio and the Tuscan province of Grosseto.
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