Pecorino Romano DOP: Fulvi Sheep's Milk Cheese from Nepi

As the cradle of the Roman Empire, Lazio is a region rich with ancient traditions. Among the oldest is tending sheep and making pecorino, or sheep's milk cheese.

From the hills of Roma to Sardegna

For centuries, shepherds watched their flocks graze in the rolling hills around Roma, then traded the rich milk with local cheesemakers to make Pecorino Romano. Very few true Pecorino Romano cheeses are produced today. As the modern world came into focus, shepherding traveled south to rural Sardegna, whose saltier, harder cheeses are sometimes passed off as Pecorino Romano in the U.S.

Fulvi Pecorino Romano DOP

At Eataly, our cheesemongers love Fulvi Pecorino Romano DOP. It is made in the village of Nepi, just 15 miles north of Roma. This genuine Pecorino Romano is still aged naturally in cellars, using whole milk from sheep raised in Lazio. Following tradition, the cheese is coated in black wax, which makes it easy to spot at your cheese counter.

How it tastes and how to enjoy it

Fulvi Pecorino Romano DOP is rich and flavorful, with pungent and almost sweet notes. It is less salty than other pecorino cheeses but can still hold its own in the kitchen.

• Grate it over classic Roman dishes, like Spaghetti Cacio e Pepe.
• Savor it on its own as a pleasantly grainy addition to a cheese plate.

Taste Pecorino Romano DOP for yourself at your local Eataly.