The Pecorino Romano cheese is a very old Italian, already known from the time the shepherds of the area occupied Rome 2000 years ago.


This is a cheese with whole milk sheep, pressed paste cooked, an average weight of 20 kg produced in the regions of Roma-Viterbo-Latina in central Italy.


It is coated with olive oil during refining that lasts at least 8 months. It is characterized by a thick dough, clear and a little grainy, and takes bodied flavor over time.


His best tasting period lasts from May to September after a 12-month refining, but it is also excellent from March to December.
Originally from Rome, from the time the shepherds occupied this region there are 2000 years, whole milk cheese from sheep is coated with olive oil at the refinery, which lasts 8 months. A dense dough, clear and a little grainy takes bodied flavor over time. Specificity of Sicily.
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