Pecorino Romano is a hard and cooked cheese, produced exclusively with fresh whole sheep’s milk from certain areas.
Typical cheese from Lazio, Sardinia and the province of Grosseto in Tuscany, it boasts an ancient origin, among the oldest of the cheeses we know today.
Historical references relating to Pecorino Romano can be found in the texts of Virgil and Columella. Thanks also to these texts, it is also known that Pecorino Romano was given as a ration to the soldiers of the Roman Empire, together with bread and spelled soup, thanks to its high nutritional value and its high conservation capacity.
The weight of the product can vary by 15% depending on the drying, they are artisanal and the seasoning or cut varies its weight