The first recorded description of Pecorino Romano dates back to the 1st Century AD, when the agronomist Lucius Moderatus Columella described how to make Pecorino Romano in his De Re Rustic. We also know that one ounce of Pecorino Romano was part of the ancient Roman legionaries daily rations.Traditionally made in Latium (Rome). By the 19th Century, the demand for Pecorino Romano had become so great that many makers turned to Sardinia to make this cheese. Today, Bronzetto by Sardaformaggi is the most respected and best of the Sardinian-made Romanos. Made in the Northern, more lush part of this Mediterranean island, Bronzetto's flavor relies on fertile land to feed its milk producing ewes. Made only from November to June, the cheese is then dry salted over a period of two months and aged for at least another year. The dry salting is a very delicate operation that must be done by hand in order to achieve the best results.
This slightly spicy, sharp, tangy sheep's milk cheese gets increasingly robust with age. Its obvious uses are for grating over pasta, soups, vegetable dishes, and salads. In the Spring. it is tradition to serve Bronzetto with homemade bread, fresh fava beans and wine. Try whittling off shavings and enjoying with salami. It is also a treat with ripe pears and honey. This salty, tangy cheese pairs well with Marsala, Samperi, and Tawny Port.
- Made from pasteurized sheep's milk.
- Photo depicts whole 50 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
