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Pecorino is a full-fat hard cheese that was originally only produced in the central Italian region of Lazio, hence the name Pecorino Romano. Nowadays, however, it is also manufactured in Sardinia, Sicily and Tuscany. Pecorino is left to ripen for 3 to 12 months and can be enjoyed as a fresh, semi-mature or fully mature cheese. The older the cheese, the harder it is and the more intense its aroma.
There are four varieties of Pecorino that enjoy protected designation of origin status – Pecorino Romano, Sardo, Siciliano and Pecorino Toscano.
Pecorino is a popular choice for cheeseboards in portions of 40 g. Well-aged Pecorino tastes delicious grated on top of pasta dishes and salads.
Origin: Italy (Sardinia, Sicily, Tuscany)


Pecorino Romano
This full-fat extra-hard cheese is made from thermized sheep's milk and is produced exclusively between November and June. Pecorino Romano is left to mature for at least five months. This cheese has a slightly sharp and salty flavour, along with a firm texture and a pleasant sheep's cheese aroma.
Pecorino al Tartufo
To produce this special variety of Pecorino, summer truffles are added to the pasteurized sheep's milk. This full-fat hard cheese is ready for consumption after 3-5 months. The cheese paste is a yellowy colour and is speckled with black truffle. This cheese has a subtle truffle aroma and a tangy, sharp truffle flavour.

Allergies / special diets

Both cheeses are produced using sheep's milk.


Cheese 1: Brie de Meaux
Cheese 2: Vacherin Fribourgeois EXTRA
Cheese 3: Le Maréchal
Cheese 4: Gorgonzola cheese
Wine: This cheese goes well with aromatic, medium-bodied, dry or semi-dry white wines (Sauvignon Blanc or Gewürztraminer). Well-aged Pecorino will complement wines containing plenty of tannins. This includes heavy reds such as Brunello di Montalcino Val di Suga, as well as concentrated, heavy whites such as Chardonnay Santagostino.
Bread: Round loaf
Accompaniments: Tomatoes, olives, pears, honey, dried fruit