Fulvi® Pecorino Romano
- Animal Rennet
- Age: 12 Months
- Sheep Milk
Made from sheep’s milk in the Roman countryside, Fulvi® Pecorino Romano features a moon-white interior with a feathery, granular texture and a briny, slightly peppery flavor. The 65-pound wheels are made using ancient traditions and aged naturally in cellars. It’s perfect grated into a bowl of cacio e pepe, or simply sliced thin and served alongside Murray's Prosciutto di Parma for the perfect savory bite.
- Fulvi Pecorino Romano is unique in that it is the only Pecorino Romano available in the United States that is still made in the traditional region of Lazio, Italy.
- Sheep’s milk is collected from small producers in the Lazio region outside of Rome’s city center.
- After pasteurization, the milk is transformed into sixty-five-pound wheels, coated in black wax, and aged naturally in cellars.
- The resulting paste is moon-white, with a grainy, feathery texture.
- Often compared to Parmigiano Reggiano, Pecorino Romano has more salinity and a sharp, piquant flavor that makes it excellent for cooking.
- Pecora means sheep in Italian and pecorino translates to “little sheep”, indicating that this is a sheep's milk cheese. “Romano" refers to the region outside of Rome, where this cheese has been made for thousands of years.
- Historical writings from Virgil and Marcus Terentius Varro dating back to the 1st century BCE both reference Pecorino Romano among the Roman Legion’s daily rations
- The salt, fat, and protein in the cheese was considered instrumental to a soldier’s wellbeing.
- In his writing, Virgil (circa 1st century BCE) discussed 1 oz portions of Pecorino Romano being included as a basic ration for military soldiers in the Roman Legion. Another writer, Marcus Terentius Varro specifically called out the Pecorino ration as being essential to the soldiers' success, because it provided salt, fat & protein they needed to keep their energy up.