Pecorino Romano PDO Cheese
Pecorino Romano PDO is a hard-cooked cheese, produced in central Italy with whole sheep's milk from pasture-grazing herds raised in the wild, on natural pastures. This cheese is nowadays the most important sheep's milk cheese among the EU Protected Designation of Origin products.

When your Pecorino comes to room temperature, don't be surprised if you see beads of oil on the cheese. The cheese's oils, called "butterfat tears," weep naturally and indicate the cheese is at the perfect temperature for eating. Pecorino Romano is often used grated in pasta dishes. Serve with bold red wines. For a real treat, have it for dessert, drizzled with truffled honey.

All Sepi’s cheeses are made with Sardinian milk, standing out with the quality of the raw materials. Sepi participates in the three PDO consortia of protection in Sardinia. Their Pecorino Romano PDO is big in size and aged for a long time, and now its production has been limited to the Sardinian and Latium territory. It remains the most exported Sardinian pecorino cheese.

Country: Italy
Regions: Sardinia and Lazioilk
Milk Type: Sheep
Age: Minimum 150 days