The cheese is named after Pecorino, specifying the sheep's milk, and Romano, referring to the Lazio countryside outside of ancient Rome where the cheese originated. It is made by a unique process called 'rummaging the curds,' where curds are quickly drained and pierced before salting. The resulting Percorino Romano D.O.P. is full-flavored, aromatic and sharp.
Sold by each ~40 lbs.
