Pecorino is a traditional cheese made from whole sheep’s milk, with a cooked pressed paste.

Originating from the regions of Sardinia, Lazio and the province of Grosseto.

ORIGIN: Italy

DAYS OF MATURATION: 4 months

MILK TYPE (RAW/PASTEURIZED): Raw Sheep’s Milk

TYPE: Pressed and cooked

TEXTURE: Hard, Crumbly

AROMA: Earthy, mild

RECIPE: With pasta or on top of a potatoes gratin

PAIRING SUGGESTIONS: Champagne, Prosecco, Barrolo