This is a cheese with over 2000 years of history. It enriched the banquets of Roman emperors and was considered a highly important food for legionnaires, who were nourished and invigorated by this cheese. In addition, thanks to its high salt content, it was also noted for its long shelf-life. The area where Pecorino Romano cheese is produced and matured includes the entire regions of Sardinia and Lazio and the province of Grosseto. The cheese is produced during the period from October to July, in accordance with traditional practice linked to the weather conditions.

Ingredients: Sheep's milk, salt, lamb rennet, milk enzymes.
Origin of supplier / raw material: Pecorino Romano cheese production is limited to the territories administered by the regions of Lazio and Sardinia and the province of Grosseto in Tuscany.
Storage temperature: Max + 8° C.

Nutritional Specifications - Typical nutritional values per 100 g
Energy 1,662 kJ / 401 kcal
Fat 33 g
of which saturated 24 g
Carbohydrates 0 g
of which sugars 0 g
Fibre 0 g
Protein 26 g
Salt 4.8 g
Allergens: : Milk. Lactose and gluten free.
GMO: The ingredients used to produce Pecorino Romano are not derived from Genetically Modified Organisms.