Roman Pecorino cheese PDO made by Sepi Formaggi is a hard cheese produced with thermised sheep’s milk, with an aromatic and slightly spicy flavor.
The inedible rind is smooth and of an ivory white or slightly straw yellow color. The paste is compact, white or straw yellow in color, and has slight holes. The flavor is intense and aromatic in the table one, spicy and fragrant in the grating one.
It is left to mature for 5 months. It is a cheese both for the table and for grating, excellent to serve as an aperitif or appetizer on the cutting board, accompanied by cold cuts, toast, jams and honey, but also exceptional to grate on some of the more traditional dishes of Italian cuisine.
Sheep's milk, rennet, salt
Origin of milk: Italy
Milk and derivatives
Possible CrossContamination: Grains containing gluten (wheat, rye, barley, oat, spelled or hybrid strains) and derivatives, Nuts (almonds, hazelnuts, pistachios, walnuts, cashew nuts, pecan nuts, brazil nuts, Queensland nuts) and derivatives
POSSIBLE CROSS CONTAMINATION
In the fridge from 0° to 4°C
Room temperature. Inedible rind. Eat after removing rind
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