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Pecorino Romano is a hard and cooked cheese, produced exclusively with fresh whole sheep's milk from the permitted areas. The salting can be done dry (older technique) or in brine, and the maturing lasts for at least 5 months for the table cheese and at least 8 for the grated one.
The shapes are cylindrical with flat faces, with a height of the heel between 25 and 40 cm and the diameter of the plate between 25 and 35 cm. The weight of the whole forms can vary between 20 and 35 kg.
Typical cheese from Lazio and Sardinia and from the province of Grosseto, it boasts an ancient origin, one of the oldest cheeses known to us.
It is possible to find some historical hints related to the Pecorino Romano in the texts of many ancient authors, such as Virgilio and Columella, writer of agricultural treaties that describes the processing in detail. Thanks also to these texts, it is also known that the Pecorino Romano was given as a ration to the soldiers of the Roman Empire, together with bread and spelled soup, thanks to its high nutritional value and its high capacity for preservation.
16 slices of Bresaola
250 g of spreadable cheese
100 g of Pecorino Romano PDO
Rocket, chives, basil to taste
Salt to taste.
pepper as needed.
Put the spreadable cheese, the grated Pecorino Romano, the basil, a spoonful of chopped chives (keep a few strands aside) and blend for about 30 seconds in the blender's glass. Transfer the cream obtained in a bowl, add a tablespoon of finely chopped chives, season with salt and pepper and mix well. Let the goat cream rest in the fridge for at least an hour. Remove the cream from the refrigerator and spread it with a spatula on the slices of bresaola well spread on a cutting board, then roll them by binding them with the chopped chives. Serve the bresaola rolls on a cutting board, accompanying with breadsticks.
The weight of the product can vary by 15% depending on the ageing, they are artisanal and the seasoning varies its weight
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