Pecorino Romano is a table and grating cheese. Over 8 months of ripening are required to make it. Made according to tradition with pure sheep's milk, its spicy character and typical texture, not so grainy, will win over good cheese lover. Today this cheese is mainly done in Sardinia.
Key ingredient of the traditional "Carbonara" pasta. Interesting combination with honey, jams or mustards at the end of a dinner. We also suggest pairing it with strong, full-bodied red wines.