Pecorino Romano Powder
¥ 6,000 ¥ 6,480 incl. tax
A cheese well known to the ancient Romans, it is said to have been born in the areas around Rome, but nowadays, due to increase of export, it is produced mostly in Sardegna island. Aging is at least 5 months, but powder type is aged for 8 months. Sprinkle on the traditional Roman carbonara, Cacho e Pepe (cheese and pepper pasta), or Amatriciana, the origin of Amatrice.
Average nutritional values per 100 g
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.
We shred hard type cheese making it easy for use in cooking. Our line is composed of Parmigiano Reggiano DOP, Grana Padano DOP, Pecorino Romano DOP, Gran Maso, all of which can be used to give the dish for a full-fledged Italian taste.
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.
¥ 900 incl. tax