Pecorino Romano – salted cheese that belongs to the category of hard cheeses. It is made in Italy. For its production, milk of sheep grazing in the region of Lazio and the islands of Sardinia is used. The cheese is fragrant and spicy, with a characteristic salty aftertaste.
The ripening period of cheese affects its severity, usually it is from 8 to 12 months. Pecorino Romano has a smooth crust and a dense texture. Color varies from white to straw. The type and type of milk used affects the taste and aroma of cheese. The fat content of milk, which is used in the process of making cheese, should be at least 6.8%. The composition contains amino acids, phosphorus, calcium, groups of vitamin A, B, PP, C and E.
Pecorino Romano is an excellent independent appetizer that blends perfectly with pears, grapes and walnuts. This product can also be served with homemade bread with honey. Shredded cheese is used as an additive to pasta, pizza, lasagna and casseroles. It goes well with wines. In addition, sauces can be prepared from it, which are suitable for both vegetable and meat dishes.