Published March 1, 2003
Pecorino cheeses are typically those that are made from sheep's milk. The Romanos are one of the varieties that are aged the longest and have a sharp, salty taste. They're generally thinly sliced for snacking or grated on top of entrées. The terracotta plate pictured here contains wedges of Pecorino Romano cheeses, from left: Volpetti, Columbo, Il Forteto Cacio di Fossa, and Sini Fulvi. Photograph, by Romulo Yanes, from the March 2003 Gourmet.
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