Produced 15 miles north of Rome, this 100% sheeps milk cheese is aged 1 year and bound in wax per the traditions of the region. What separates this pecorino from others is it's high butterfat content, which comes from the fact that they are using whole milk instead of skim milk. The resulting cheese is moister, softer, and less salty than other Pecorinos from the region. Crucial for making Pasta alla Carbonara, Amatriciana, and so many other Italian dishes, a little goes a long way with this beautiful cheese.
Pasturized, traditional rennet.