Hard
| Pecorino Romano | |
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| Pecorino Romano is a DOP cheese in Italy: only cheeses produced in specific regions may be sold under this name. Sixty percent of Pecorino Romano is actually made on Sardinia, which has the most sheep of any region in Italy. Pecorino Romano, sometimes referred to as "Locatelli", a brand name of Pecorino Romano, is ivory-white in color and has a sharp flavor. Pecora translates in Italian as sheep, and Pecorino Romano is one of Italy's oldest cheeses. With its fine flavor, Pecorino's popularity as a grating cheese has grown significantly in the U.S. Since sheep only give milk for 6-7 months (October to July) a year all production must satisfy the public's demand for the entire year. The interior is very firm and hard. Romano Pecorino is available in quarter and whole wheels as well as precut. |
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| Milk Source: | Sheep
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| Texture: |
Hard
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| Fat Content: | 36-40% |
