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Pecorino Romano DOP - Sheep's Cheese - Aged

Pecorino Romano DOP - Sheep's Cheese - Aged

Pecorino Romano DOP is a hard sheep's milk cheese with ancient origins and a staple of Italian cuisine. Made with local sheep's milk and lamb rennet, it is perfect on its own or grated over iconic dishes such as Cacio e Pepe, Carbonara, and Amatriciana. Rich in flavor, energy, and history.

Shelf Life: Approximately 3 Months

40,60 € ~~45,63 €~~

Save 5,03 €

Weight 1.2 Kg. 1 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

Another classic of Italian tradition, a unique product of excellence known throughout the world, arrives at ParmaShop.

A star ingredient in popular recipes such as Cacio e pepe, Carbonara, and Amatriciana, Pecorino Romano is also excellent on its own Pecorino Romano DOP now it can be enjoyed at your table.

It is a cheese with ancient origins, already appreciated by the Romans, who considered it an essential product during banquets in imperial palaces. Moreover, its ability to be stored for long periods made it a staple food during the travels of the Roman legions. A daily ration was even established to be given to legionaries to supplement their diet of bread and spelt soup: 27 grams per person.

This cheese, in fact, gave strength and vigor to tired soldiers: Pecorino Romano DOP is a true concentrate of energy, as well as being easy to digest.

The Caseificio Storico Amatrice, which has been a protagonist in the history of central Italy for centuries, produces the Pecorino Romano DOP strictly complying with the regulations to ensure that consumers can enjoy an excellent Italian product.

The result is a hard, cooked cheese produced with fresh whole sheep's milk sourced exclusively from farms in the production area, possibly inoculated with natural cultures of lactic ferments indigenous to the production area and coagulated with lamb rennet paste sourced exclusively from animals reared in the same production area.

Pecorino Romano can be sold with a minimum aging of 5 months as a table cheese and 8 months as a grating cheese.

A typical table cheese, it pairs perfectly with acacia honey and fruit compotes, and is also excellent at the end of a meal. Surprising when grated over pasta to give that extra touch of flavor to the dish, it is typically used in recipes such as Carbonara, Cacio e Pepe, Amatriciana, or Gricia

Appearance: triangular tip
Color: white paste and light ivory or natural straw-colored rind
Aroma: intense, typical of the product
Flavor: aromatic, slightly spicy and savory
Density: crumbly paste, typical of the product, compact or slightly grainy

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.