Pecorino Romano DOP 300g
¥ 2,400 ¥ 2,592 incl. tax
The history of Pecorino Romano dates back to Roman times when it was a part of the staple diet of soldiers at war. In the 20th century, Italian immigrants to the United States began exporting Pecorino Romano in search of a taste of their homeland, and as a result, it came to be produced in large quantities on the island of Sardinia, where large tracts of land and raw milk could be procured cheaply. Today, its production areas designated by Consortium for the Protection of Pecorino Romano Cheese are Lazio, Sardinia, and Grosseto in Tuscany. After ageing for more than five months, it develops a dry and granular texture and a strong taste. The thin outer skin is ivory to straw-colored, the dough is white or straw-colored, and the flavor has a distinctive pungent taste with aromas of walnuts, peanuts, and hay.
Average nutritional values per 100 g
Guaranteed minimum of days until expiration after shipping: 30 Days
As sheep milk has a high concentration of protein and fat, cheese made from it has a rich and creamy taste with a strong and distinctive flavor. Sheep milk’s cheese has very long tradition and dates back to BC. Pecorino Romano is Italy’s oldest cheese, and was a staple food for the rations of the ancient Roman soldiers, thanks to its long-term storage quality.
Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.
In Sardinia, which faces the sea but has a lot of dry land, sheep farming is so popular that it is said that there are more sheep than humans. This is due to land and labor costs, Italy’s oldest cheese Pecorino Romano DOP is now produced in Sardinia, despite it being called Roman Pecorino. However it is still certified as Protected Designation of Origin.