Pecorino Romano Cappato Nero DOP 8mth

Pecorino Romano Cappato Nero DOP 8mth

milk type Ewe
tasting note A Raw ewe’s milk cheese, with a strong, sharp and salty taste. According to the DOP regulation, Pecorino Romano can be produced in many regions of Lazio, Sardinia and Tuscany. The traditional cheese making technique dates back at least 2000 years; it would keep well, and was used as rations for the Roman soldiers. Made only from November to June, this hard-pressed cheese is carefully salted and cured within a natural rind for a minimum of 8 months. It is white and has a hard, crumbly texture with a characteristic perfume.
manufacturer name MORO LATTERIA DI MORO SERGIO
country of origin Italy
unpasteurised No
pack weight 1.5kg Random Weight
animal rennet Yes
fat 32g / 100g
saturated fat 18g / 100g
carbohydrates <1g / 100g
sugars approx 0g / 100g
ingredients Sheep milk,salt, rennet
allergen statement MILK OR PRODUCT THEREOF
storage condition Chilled: 2 to 5 degrees
ageing Minimum 180 days
packaging VACUUM
serving suggestion Grating Cheese over Pasta, breads and casseroles
best wine match Bold Italian Reds
halal No
kosher No
gluten free No
organic No
dairy free No
gmo free Yes