{"product_id":"pecorino-romano","title":"Pecorino Romano","description":"\u003cp data-start=\"341\" data-end=\"815\"\u003ePecorino Romano is a hard, aged cheese made from 100% sheep’s milk. Known for its bold, salty character and crumbly texture, it is one of Italy’s oldest and most distinctive cheeses. Traditionally used as a grating cheese, Pecorino Romano is prized for its sharp, savoury profile and is an essential ingredient in many Roman dishes like Cacio e Pepe and Amatriciana. Though originally produced near Rome, its production has largely moved to Sardinia due to increased demand.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Lazio, Italy\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Ewe\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eSemi\u003cspan\u003e-\u003c\/span\u003ehard\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan    \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003ePinot Gris\u003c\/p\u003e\n\u003cp\u003eShaved over pasta, risotto or scrambled eggs \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eParmigianno, Ricotta Salata, Pecorion Moliternino\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1932\" data-end=\"2257\"\u003ePecorino Romano has its roots in ancient Rome, where it was a staple of the Roman army’s diet thanks to its long shelf life and nutritional value. Its name comes from \u003cem data-start=\"2099\" data-end=\"2107\"\u003epecora\u003c\/em\u003e, the Italian word for sheep. The cheese was originally made in the Roman countryside but began to be produced extensively in Sardinia as demand grew.\u003c\/p\u003e\n\u003cp data-start=\"2259\" data-end=\"2596\"\u003eIt is made between November and June, and the process includes filtering and heating whole sheep’s milk, coagulating it with lamb rennet, and cutting the curd very finely — down to rice grain size. After moulding, the cheese is salted for 80 to 100 days and then aged for a minimum of 5 months for table use or over 8 months for grating.\u003c\/p\u003e\n\u003cp data-start=\"2598\" data-end=\"2816\"\u003ePecorino Romano is distinct from cow’s milk cheeses like Parmigiano-Reggiano. While both are used in similar ways, Pecorino Romano’s saltiness and sheep’s milk richness make it stand out in traditional Italian cooking.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eOrigin:\u003c\/h3\u003e\n\u003cp data-start=\"836\" data-end=\"1233\"\u003eThis cheese holds a Protected Designation of Origin (P.D.O.) status and can only be produced in \u003cstrong data-start=\"932\" data-end=\"941\"\u003eLazio\u003c\/strong\u003e, \u003cstrong data-start=\"943\" data-end=\"982\"\u003ethe province of Grosseto in Tuscany\u003c\/strong\u003e, and \u003cstrong data-start=\"988\" data-end=\"1014\"\u003ethe island of Sardinia\u003c\/strong\u003e. The sheep graze on natural pastures rich in wild herbs, which imparts distinct aromatic notes to the milk. These traditional grazing and cheese-making methods give Pecorino Romano its unique intensity and long finish.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eDietary\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw sheep milk, truffle, salt, cultures, animal rennet.\u003cbr\u003e\n\u003c\/h3\u003e","brand":"Caseificio Antica","offers":[{"title":"200g","offer_id":43427833938077,"sku":null,"price":18.4,"currency_code":"AUD","in_stock":true},{"title":"400g","offer_id":47467914363037,"sku":null,"price":36.8,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":47467914395805,"sku":null,"price":92.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20251208_123631_53cb0f9c-7a87-461e-89fe-71c192e7ee4a.jpg?v=1765157868","url":"https:\/\/www.ksfromagerie.au\/products\/pecorino-romano","provider":"KS Fromagerie","version":"1.0","type":"link"}