As the cradle of the Roman Empire, Lazio is a region rich with ancient traditions. Among the oldest is tending sheep and making pecorino (sheep's milk cheese). For centuries, shepherds watched as their flocks grazed in the rolling hills surrounding Roma, then traded the rich milk with local cheesemakers to make Pecorino Romano. Very few true Pecorino Romano cheeses are produced today. Genuine Pecorino Romano is a sharp, aged sheep's milk cheese produced in the Lazio and Sardegna regions. Made with unpasteurized milk, these cheeses become firm and granular with age. They can be intensely peppery, sharp, and salty.
Available by the wedge.
