Hard & aged Sheep’s milk

Pecorino Romano

Roman legion rations. Salty enough that a little is the whole point.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Sheep's milk, dry-salted over months, and made in this form for at least two thousand years — Roman soldiers were issued a daily ration of it. Most of it is now made in Sardinia rather than Lazio.

Sharp, 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.

Tastes of

salt lanolin sharp tang a peppery finish

Put it next to

Cacio e pepe Broad beans Chianti Fresh pear