THE BIG CHEESE| 4/6-4/12!
THE BIG CHEESE
OUR CHEESE SPECIAL OF THE WEEK!
As the name suggests, the history of Pecorino Romano dates back to Roman times when it was a part of the staple diet of soldiers at war. Even today, the cheese is made using only traditional methods in the unique areas of origin. Dry-salted by hand, the wheels get salted numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste.
Pecorino Romano is one of the most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, bread, and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.