Ewe's milk, hard and very salty · Latium
Pecorino Romano DOP
By Zanetti · Lazio / Sardinia, Italy
Hard, cooked ewe's milk cheese, very salty and powerful, an emblem of Roman cuisine (cacio e pepe, amatriciana, carbonara, gricia). Not to be confused with Pecorino Sardo (milder). Mainly used grated.
DOPAppellation
EweMilk
Very saltyProfile
LatiumRegion
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Straw-yellow paste, compact and hard; stamped rind.
Aroma
Intense, piquant.
On the palate
Very salty, robust, long finish.
Aromas
Intensely saltyPiquantHerbaceousPeppery
Pairings
Cacio e pepeAmatricianaCarbonara / griciaGrated over pasta & gratins
IIIThe producer
Zanetti S.p.A (Lallio, Bergame), maturer/packer; cheese produced within the Latium/Sardaigne DOP zone.
IVAvailable formats
Formats of this product for foodservice. Prices and availability on request.
VSpecifications
- Origin
- Lazio / Sardinia, Italy
- Format
- 1/16 wheel wedges (~1.5 kg)
- Packaging
- Sold by weight
- Storage
- Refrigerated (2–4 °C)
- Reference
- FRO-018
Information
- Milk
- Ewe's milk
- Paste type
- Hard, cooked
- Ageing
- Min. 5 months (table) / 8 months (for grating)
- Raw / pasteurised milk
- To be confirmed
- Appellation
- Pecorino Romano DOP
The cheese