Pecorino Romano (200g)

This is a hard sheeps cheese from Italy. The age gives it a wonderful piquant complexity. It can be used to grate over pasta or risotto instead of parmesan, or in Italy it is often eaten with walnuts, pears and honey. 

Pecorino Romano was originally produced in central western Italy up to 1884 but when the city council banned the salting of cheese inside their shops in Rome, many producers moved to the island of Sardinia.