Pecorino Romano PDO “Cappato Nero” Sheep’s Milk Cheese
Not sure how to properly make cacio e pepe pasta?
In this video recipe we show you how to make the best cacio e pepe pasta, by using authentic Italian ingredients of the best quality.
Pecorino Romano is a cheese whose production area includes Sardinia, Lazio and the province of Grosseto. All manufacturing processes must take place within these areas, such as the milk enzymes and rennet must be indigenous.
Well known as a grating cheese (a key ingredient in all the first courses of traditional Roman cuisine), however, it is also excellent on a cheese board. Guffanti offers it in a spectacular maturation of more than 24 months.
- Milk: sheep
- Type: Hard cheese
- Texture: Grainy
- Rind: With black protective covering
- Color: Bright straw yellow
- Flavor: Flavorful, tangy
- Aroma: Savory, enveloping
The savory, intense and spicy flavor of this Roman pecorino pairs well with full-bodied, aged red wines, wildflower honey, spicy pear and quince mustard, "Carasau" bread, broad beans, peas and fresh figs.
When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.