It is a hard, salty cheese, often used for grating, made with sheep’s milk. Pecorino Romano DOP is generally aged for a minimum of 5 months. Throughout the aging process, the cheeses are washed periodically with brine.
The Aged Pecorino Romano PDO is famous for the preparation of typical recipes of Roman cuisine such as Bucatini all’Amatriciana, Spaghetti Cacio e Pepe and the Trippe. The less seasoned typology is a great table cheese. Pecorino Romano PDO should be kept in a cool, dry place, wrapped in its original packaging.