The Pecorino Romano Fulvi is one of the last remaining Pecorino Romanos still produced in the countryside of Rome. Roman milk is rich in fat and protein, giving the cheese a softness and fluffiness when grated. It is aged a minimum of 10-12 months, much longer than the 5 months required by the DOP. It is robustly flavored without being overly salty, dry, or grainy.
INGREDIENTS: Unpasteurized Sheep's Milk, Rennet, Salt.
