Pecorino Romano - to grate

300 gr approx 

Perfect for your carbonara, amatriciana, or cacio & pepe. 

Ingredients: thermised sheep's milk, salt, native lactic ferments, lamb rennet.

Country of origin: Italy - Sardinia.

DOP cheese produced in Sardinia produced with sheep's milk of Sardinian breed collected exclusively in Sardinia from cooperative breeders. 

The pasta is white in color, without eye, the crust is thin and white. The taste is sapid and intense with the characteristics of lactic acid. 

Cured at least for 5 months.