Description
What was once rationed to Roman legionnaires is now a staple in Italian households. Sini Fulvi’s Pecorino Romano bears the “Genuino” label, signifying that it is produced in Lazio, the area surrounding Rome. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi is in a class by itself. What separates Fulvi from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk. This gives the cheese more moisture than its Sardinian counterparts. Although great eaten as is, it is made to grate on pastas & salads. An indispensable ingredient in your Bucatini all’Amatriciana.
This ancient cheese is made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself.
What separates Fulvi® from other Pecorino Romanosis the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made in Sardinia. The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is.
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