Pecorino Romano, Sini Fulvi


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Sweet and tangy like a manchego (it’s the sheep’s milk) yet grainy in texture like a parmigiano or grana padano. This particular Pecorino, the Fulvi, is one of the few remaining pecorinos to be made in the countryside outside of Rome, the cheese’s traditional origin (hence the Romano). 

Tangy to the point of being pungent, sweet with a crumbly texture. Grate it to top fresh vegetables and watch it crisp and curl in the oven. Or, eat on its own with your favorite jam for a post-dinner cheese course.

Country/Region: Lazio, Italy 

Style: Grating

Milk Type: Pasteurized Sheep’s Milk  

Age: 9-12 months 

Rennet: Animal 

Texture: Hard