Romano Pecorino - Fortunas Wedge

Now: $12.95
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(13 reviews) Write a Review
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Nutritional Information

Wine Pairing & Recipes

Romano Pecorino

Romano Pecorino Cheese Imported from Italy

Made from pure sheep's milk. Sharp, piquant and zesty; it's an excellent grating cheese, and also works well as an ingredient because it doesn't melt into strings when it's cooked.It's a nice addition to a cheese platter, or with fruit, especially pears, while a chunk with a piece of crusty bread and a glass of red wine is a fine snack.

Size: 8 oz hand cut wedge
Country: Italy
Region: Lazio (Central)
Texture: Hard
Type of Milk: Sheep
Age Time: At least 8 months
Romano Pecorino Cheese- wedge
  • 8 oz wedge
  • perfect grating cheese
Perfect to grate on pasta!

Additional Details

Product Code:
Romano Pecorino - Fortunas Wedge

Romano Pecorino - Fortunas Wedge

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13 Reviews

  • 5

    Published by Ken Viola on 9th Feb 2022

  • 5
    Great cheese

    Published by Carol V. on 7th Feb 2022

    Real deal pecorino that adds zing to dishes.

  • 4

    Published by Paul Angelo on 4th Feb 2022

    A very strong-tasting Pecorino

  • 5

    Published by PATRICK CRISS on 7th Dec 2021

    Good cheese. Love this product. Good flavor.

  • 5
    Excellent cheese

    Published by Rachell on 4th Oct 2021

    We love this cheese. It has that lovely pecorino 'bite' .... it is dry and a bit salty, but not overly so. I do not use a lot of salt when preparing our meals and this adds the perfect amount of flavor, especially in my pork milanese. I would not use abundently on a cheese board, but for me with a glass of Chianti, it is a nice little nosh.

  • 5

    Published by Francesco Cavallo MD on 21st Jun 2021

  • 5

    Published by Mike Rohus on 28th May 2021

    Not enough for the money

  • 1
    Romano Pecorino

    Published by Vicki Lapidus on 9th Sep 2020

    Disappointed. This cheese was way too salty. Had to throw it out. It was so salty it could not be salvaged for cooking sauces. Very sad.

  • 5

    Published by James A Sullivan on 26th Aug 2020


  • 5

    Published by Bryan Ward on 17th Aug 2020

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