The product
Pecorino Romano DOP Crosta Nera
DOP Pecorino cheese produced in Sardinia, aged at last 5 months
Code:
31540
Country of origin:
Italy - Sardinia
Type of Milk:
Sheep's milk
Weight:
28 kg approx
Minimum order:
1 piece
| Description | The classic Pecorino Romano DOP produced with thermised milk of Sarda sheep breed collected only from the members of the cooperative |
|---|---|
| Appearance | The rind is straw yellow, covered with a black coat; the paste is hard with few eyes, white or pale yellow in colour |
| Taste | Intense, savoury and with notes of milk |
| Maturing | At least 5 months |
| Curiosity | Around 700 BCE, during the Roman Empire, control over the production of Pecorino cheese was centralized around the city of Rome. This nutrient-rich cheese played a crucial role in feeding the Roman soldiers. The historical reason behind its consistently salty nature is linked to the significance of salt in Roman society. Salt served as a form of currency and possessing it symbolized authority. In modern times, Pecorino cheese is primarily produced in Sardinia |
| Our selection | CAO Formaggi - Cooperativa Allevatori Ovini is a cooperative made up of 700 members, founded in 1966 with the aim of enhance the shepherd heritage of Sardinia and put together the milk coming from several small farms produced to produce an interesting range of cheeses |
| Suggestions | Key ingredient of the traditional pasta "Cacio e pepe", "Gricia" or "Carbonara". It is also an interesting ingredient to enrich the filling of ravioli. Furthermore, it pairs well with fresh broad beans, artichokes, or asparagus |
| Ingredients | Sheep's milk thermized, salt, rennet. Treated in rind with coloring E172 |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 28 kg approx |
| Packaging | Unpacked |
| Storage Conditions (packaged products) | Keep refrigerated at +4 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1683 kJ / 401 kcal Fat: 33 g of which saturates: 23,6 g Carbohydrate: 0 g of which sugars: 0 g Protein: 26 g Salt: 4,7 g Typical value per 100 g |
The producer
CAO Formaggi - Fenosu (OR) - Sardinia
Why we chose them
CAO Formaggi - the Italian acronym for Cooperativa Allevatori Ovini, meaning Sheep Breeders Cooperative - is a Cooperative composed of 700
members, that was founded in 1966 in the province of Oristano.
The cooperative was established with the aim of bringing together a group of farmers to transform the milk produced in the respective companies in
order to create a distinguished production of delicious cheeses with high quality standards. The farmers' union also intended to enhance and
recognize the work and characteristics of the sheep milk heritage of the territory.
From the same producer
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