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Il Villaggio Pecorino Romano Wedge
Il Villaggio Pecorino Romano Wedge
5 oz
About
Details
Pecorino Romano is simply “Roman sheep cheese”.
It is recognized and protected by law of the European Community. It is among the most popular cheeses in Italy, especially in the South. It is one of the most widely appreciated by people of Italian ancestry outside of Italy. IL Villaggio Pecorino Romano is Protected Designation of Origin (P.D.O) and made in Sardinia.
It is aged for 8 months to deliver a salty kick of flavor whether used as an ingredient or finishing flourish.
Region: Sardinia, Italy
Milk Type: Sheep
Age: 8 Months
Ingredients
Sheep's Milk, Salt, Lamb’s Rennet
Directions
This is a terrific grating cheese that can enhance any pasta dish. Pecorino Romano is especially appreciated in sauces and dishes that are strongly flavored and in which the taste of a subtler cheese would be overwhelmed. Try it in spaghetti cacio et pepe or carbonara, bucatini all’ amatriciana, potatoes roasted with onions, olives and sun-dried tomatoes, mixed with breadcrumbs to stuff vegetables or as an ingredient in meatballs.
Warnings
Contains: milk
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 10g13%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 25mg8%
- Sodium 600mg26%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 7g
Details
Pecorino Romano is simply “Roman sheep cheese”.
It is recognized and protected by law of the European Community. It is among the most popular cheeses in Italy, especially in the South. It is one of the most widely appreciated by people of Italian ancestry outside of Italy. IL Villaggio Pecorino Romano is Protected Designation of Origin (P.D.O) and made in Sardinia.
It is aged for 8 months to deliver a salty kick of flavor whether used as an ingredient or finishing flourish.
Region: Sardinia, Italy
Milk Type: Sheep
Age: 8 Months
Ingredients
Sheep's Milk, Salt, Lamb’s Rennet
Directions
This is a terrific grating cheese that can enhance any pasta dish. Pecorino Romano is especially appreciated in sauces and dishes that are strongly flavored and in which the taste of a subtler cheese would be overwhelmed. Try it in spaghetti cacio et pepe or carbonara, bucatini all’ amatriciana, potatoes roasted with onions, olives and sun-dried tomatoes, mixed with breadcrumbs to stuff vegetables or as an ingredient in meatballs.
Warnings
Contains: milk
Common questions
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