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Pecorino Romano

The most commonly found Pecorino cheese - and the legendary cheese made by Romulus. Its production strictly laid down by the Stresa Convention in 1951.

The traditional area of production has been Lazio (the province including Rome; and a cheese of this type was made here during the greatest days of the Roman Empire). Cheeses are made between November and June - so avoiding the dryer months; and the area has now been extended to include Sardinia.

Cheeses are rubbed in olive oil and wood ash or a yellow clay-based paste. They are then ripened for a minimum of eight months

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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