{"data":{"slug":"pecorino-romano","name":"Pecorino Romano","country":"Italy","milk":"sheep","style":"hard","style_label":"Hard & aged","strength":5,"strength_label":"Ferocious","summary":"Roman legion rations. Salty enough that a little is the whole point.","image":"https:\/\/havarti.org\/cheeses\/pecorino-romano\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/pecorino-romano","region":"Lazio \/ Sardinia","aka":null,"texture":"Very hard, dry and granular","rind":"Natural, pale, often blackened or oiled","age":{"min_months":8,"max_months":12,"label":"8 mo \u2013 1 yr"},"description":"Sheep's milk, dry-salted over months, and made in this form for at least two thousand years \u2014 Roman soldiers were issued a daily ration of it. Most of it is now made in Sardinia rather than Lazio.\n\nSharp, extremely salty and faintly gamey. It is the correct cheese for cacio e pepe and amatriciana, where its salt does most of the seasoning; using it like Parmesan will overwhelm a dish.","flavour_notes":["salt","lanolin","sharp tang","a peppery finish"],"pairings":["Cacio e pepe","Broad beans","Chianti","Fresh pear"],"vegetarian":false,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"parmigiano-reggiano","name":"Parmigiano Reggiano","url":"https:\/\/havarti.org\/api\/cheeses\/parmigiano-reggiano"},{"slug":"aged-gouda","name":"Aged Gouda","url":"https:\/\/havarti.org\/api\/cheeses\/aged-gouda"},{"slug":"appenzeller","name":"Appenzeller","url":"https:\/\/havarti.org\/api\/cheeses\/appenzeller"},{"slug":"avonlea-clothbound-cheddar","name":"Avonlea Clothbound Cheddar","url":"https:\/\/havarti.org\/api\/cheeses\/avonlea-clothbound-cheddar"}]}}