Pecorino Romano

Rennet: Animal

Milk: Pasteurized Sheep's Milk

Cheese: Type 2

Related: Other Pecorinos, Long Aged Manchego

Origin: Produced By Sini Fulvi 20 miles North of Rome, Italy

Age: 1 year plus

Story: This is the last Pecorino Romano actually made on the boot. The rest are made in Sardinia. Most Romano available is almost flavorless; it is simply a dried out salty husk. The Fulvi family's Romano is a burst of awsome saltyness, but it also has a big sheepy note. It adds that rustic, gamey flavor to anything it's grated on, and it makes a great antipasto cheese.

Pairings: Southern Italian Whites, Dark Lager.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $12.00 per pound