The real Pecorino Romano Cheese PDO is produced in the Rome area, right in the middle of the hills of the Tiber valley, using only ewe’s milk coming from the Lazio region. It is often said that all the Romano Cheese is produced in Sardinia… but it’s not true! Caseus Amatrice is the only artisanal cheese manufacturer to produce Pecorino Romano cheese where it was originally from, following all the procedural guidelines.

The cutting, moulding and the four dry-salting procedures that this cheese undergoes are all hand-made. raw materials are local and comply with stringent quality checks. The taste, smell and texture of this excellent Italian culinary product speak for themselves.

Despite being subjected to four salting steps, the Pecorino Romano cheese Caseus Amatrice has a low salt content. Its taste is enveloping and sapid, but not too invasive. That’s why it is perfect as an aperitif, with some extra-virgin olive oil on top and a glass of champagne.

We like to eat it with:

• ​​​​​​​Extra-virgin olive oil
• Pasta cacio e pepe
• Legumes