Pecorino Romano DOP
Enjoying this classic sheep's cheese is almost a journey back in time, as its production has hardly changed since the ancient Roman Empire. Contrary to its name, it is typically Sardinian and is made between November and the end of June, when the sheep graze freely and the Sardinian meadows are at their greenest. It has an ivory-white rind with the characteristic Protected Designation of Origin mark, and its dough is compact, moist but grainy, with small irregular holes. On the palate it is unmistakable: salty, slightly rough and spicy, deliciously intense, aromatic and with rich notes of ripe fruit.