PECORINO ROMANO
SARDINIA, PASTEURISED EWE’S MILK, TRADITIONAL RENNET
We are delighted to have found a wonderful Pecorino Romano after a long search. We are sure you will enjoy it as much as we do.
Originally a cheese from Tuscany the majority of the cheese is now produced in Sardinia. The most important part of the production is the dry salting after the curds have been pressed and this is a task by trained professional Master Salters.
The cheeses are aged for 5-8 months with regular brine washing. This is the perfect cheese to make Cacio e Pepe & Carbonara pasta dishes.
Download our head chef's recipes, Alessandro Grano.
Download our head chef's recipes, Alessandro Grano.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
PECORINO ROMANO
PECORINO ROMANO
SARDINIA, PASTEURISED EWE’S MILK, TRADITIONAL RENNET
We are delighted to have found a wonderful Pecorino Romano after a long search. We are sure you will enjoy it as much as we do.
Originally a cheese from Tuscany the majority of the cheese is now produced in Sardinia. The most important part of the production is the dry salting after the curds have been pressed and this is a task by trained professional Master Salters.
The cheeses are aged for 5-8 months with regular brine washing. This is the perfect cheese to make Cacio e Pepe & Carbonara pasta dishes.
Download our head chef's recipes, Alessandro Grano.
Download our head chef's recipes, Alessandro Grano.
Select size
From $17.44
PECORINO ROMANO—
$17.44
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
SARDINIA, PASTEURISED EWE’S MILK, TRADITIONAL RENNET
We are delighted to have found a wonderful Pecorino Romano after a long search. We are sure you will enjoy it as much as we do.
Originally a cheese from Tuscany the majority of the cheese is now produced in Sardinia. The most important part of the production is the dry salting after the curds have been pressed and this is a task by trained professional Master Salters.
The cheeses are aged for 5-8 months with regular brine washing. This is the perfect cheese to make Cacio e Pepe & Carbonara pasta dishes.
Download our head chef's recipes, Alessandro Grano.
Download our head chef's recipes, Alessandro Grano.
