Sliced ​​pecorino romano dop

The cheese has a white, slightly straw-yellow texture with a few small, scattered holes. Hard cheese, with a characteristic spicy flavour, dry-salted, according to ancient tradition. It is used as a table or grating cheese depending on its maturation. Smooth black rind. NON-EDIBLE CRUST. Produced with Sardinian milk from the Guspini district.

Ideal for carbonara, cacio e pepe and amatriciana.

Ingredients: sheep's milk, salt, lamb rennet, lactic ferments. Surface treated with E172 dye.