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.
I Buonatavola
Lazio, Italy
This ancient cheese is made from 100% sheep's milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made in Sardinia. The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is. Even a small amount will create a hearty flavor to enhance your favorite dish.
- Semi-Firm
- Milk Type: Pasteurized Sheep
- Breed: Sopravissana, Siciliana, Sheep's Milk
- Origin: Lazio, Italy
- Aging: Minimum 10-12 months