This traditional sheep's milk cheese from central Italy's Lazio region is one of Italy's oldest cheese varieties and was already part of the food ration of Roman legionaries over 2,000 years ago.

Pecorino Romano DOP matures for about 6 months, developing an intense, spicy aroma with a characteristic sheep's milk note that is slightly lemony and nutty.

Its dough is white to parchment-colored, dense and firm in texture. The rind is thin, elastic, and can be either white or brown depending on the version.

In taste, Pecorino Romano is reminiscent of Parmigiano Reggiano but differs due to the use of sheep's milk instead of cow's milk.

Colored rind not suitable for consumption!