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Pecorino Romano DOP nero stagionato oltre 24 mesi - 250/300gr

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Well known as a grating cheese but also excellent on the table, Pecorino Romano DOP 'cappato' nero is able to mature for more than 24 months thanks to its abundant salting: the version presented here is matured in the Luigi Guffanti cellars in Arona. Its is one of the oldest Italian designations of origin, dating back to 1955.

This PDO cheese made from pasteurised whole milk has a hard, compact and grainy white paste. Its savoury, intense and spicy taste goes well with full-bodied and aged red wines, millefiori honey, spicy pear and quince mustard, 'Carasau' bread, broad beans, peas and fresh figs.

Since this is an artisanal product and cannot be standardised, the images are purely illustrative.
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