Matured | Naturally Lactose-Free
Experience one of Italy’s most enduring culinary treasures — Zarpellon Pecorino Romano PDO, a cheese of ancient lineage and unmistakable character. Revered since the days of the Roman Empire, this noble pecorino has long been a cornerstone of Mediterranean gastronomy. Its Protected Designation of Origin (PDO) status ensures that it can be crafted only in the Lazio region, the island of Sardinia (where most production now takes place), and the province of Grosseto in Tuscany — using fresh, whole sheep’s milk and natural lamb rennet sourced exclusively from local flocks.
Aged for five to eight months, each wheel — weighing over 20 kilograms — develops a firm, compact texture and a rich, lingering aroma. The rind, smooth and pale with the official Consorzio mark, guarantees authenticity and traditional craftsmanship. Beneath the rind lies an ivory-white paste, dense and crumbly, revealing a bold, savoury flavour with a distinctly salty and spicy finish that deepens as the cheese matures.
A true staple of Roman cuisine, Pecorino Romano embodies both simplicity and sophistication. Grated over pasta alla carbonara, amatriciana, or cacio e pepe, it adds a sharp, umami intensity that defines these timeless dishes. Served in bite-sized wedges with raw vegetables, figs, or honey, it offers an equally rewarding tasting experience.
Thanks to its natural maturation, this cheese is entirely lactose-free, making it both digestible and nutritionally rich — a perfect example of how ancient methods continue to meet modern taste.
Ingredients: Sheep’s milk, salt, lamb rennet, lactic ferments
Storage: Keep refrigerated or in a cool place (approximately 4–6°C). For optimal flavour and texture, remove from refrigeration 30 minutes before serving.
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