Pecorino Romano DOP 1/16 piece Both the tender muscle and

Both the tender muscle and coral of the scallops are utilized for maximum flavour and texture

providing uniform coverage across the base

it is perfectly suited for medium leavening doughs of 24–48 hours at controlled temperature or 8–12 hours at room temperature

psyllium seed fibre

Perfect served ice-cold on its own or as a versatile mixer with a variety of spirits

Pecorino Romano DOP 1/16 piece Both the tender muscle andA traditional Pecorino Romano DOP, made from 100% ewes milk and renowned for its hard texture, white rind, and bold, salty flavour. Produced under strict DOP regulations, this classic Roman cheese is ideal for grating over dishes such as Spaghetti alla Carbonara, Cacio e Pepe, and Amatriciana. Supplied in a convenient 1. 5kg 1 16 wheel, its also perfect for shaving over salads, roasted vegetables, and grilled meats.