Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Review

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Fine addition to salads, antipasta platters, accents to finished dishes
• Serve with bold red wines
• Made with sheep's milk
• Dry, hard and perfect to grate

Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term "Genuino" can only be applied to Romano that is made in Lazio. This special Romano, made from milk taken from a dedicated herd of sheep that live just outside the city of Rome, has a grainy, crumbly texture that is much more flavorful than inferior varieties. A little goes a long way. We enjoy it grated into soups, salads, pastas and gratin casseroles. Sprinkle it over fresh vegetables to add that extra zest.

Don't buy Pecorino Romano pre-grated. As a distinguished cheese pundit remarked, "God didn't make cheese in shakers and it was not born grated". We recommend "grate as you go" because flavor is rapidly lost in powdered form. Tightly rewrap the remaining cheese and store in your refrigerator.

• Made from unpasteurized sheep's milk.
• Photo depicts half of a 60 lb. wheel.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.