Pecorino Romano PDO, Quarter approx. 6 kg

Pecorino Romano PDO, Quarter Wheel

A quarter wheel of about 6 kg of Pecorino Romano PDO, the hard sheep's-milk cheese that defines Roman cuisine. Salty, sharp and intensely savoury, this large format is built for kitchens that grate it daily for cacio e pepe, amatriciana and carbonara.

What is Pecorino Romano PDO?

It is made exclusively from fresh whole sheep's milk, coagulated with lamb rennet, with a cooked, hard paste. The PDO area covers Sardinia (about 97% of production today), Lazio and Grosseto. It ages at least 5 months as a table cheese and at least 8 months for grating; whole wheels weigh 20-35 kg. Its roots reach back to ancient Rome.

How to use it in the kitchen

Grate it to finish the Roman pasta classics and to season fillings, soups and gratins; shave it into salads; or serve shards as an antipasto with honey and nuts. The 6 kg quarter suits steady, high-volume grating.

Storage and logistics

Keep refrigerated at 0-4°C, well wrapped to prevent drying. LAPA delivers refrigerated Italian cheeses across Switzerland — Zurich, Aargau, Zug, Schwyz, Schaffhausen, St. Gallen, Lucerne and beyond — to restaurants, pizzerias, hotels and delicatessens.