Pecorino Romano dates back to ancient times as an important staple of the Roman legions and was mentioned in the works of Pliny the Elder, Varro, Hippocrates, and Columella. The method of production hasn’t changed much since then and the cheese is still made and salted by hand. Produced by a family-owned company, Fulvi® was one of the first Pecorino Romanos to enter the U.S. market. The cheese is made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 35 miles north of the city. It is one of the last remaining Romanos still made in Lazio. Most production has moved to Sardegna, where the cheese is cheaper to produce and large co-ops dominate the market. Roman milk is rich in fat and protein, giving the cheese a softness and fluffiness when grated. Genuine Fulvi® Pecorino Romano DOP is aged a minimum of 10-12 months, much longer than the 5 months required by the DOP. It is robustly flavored without being overly salty, dry, or grainy.
