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.
Photo licensed from the Condé Nast Collection, home of The New Yorker, Vogue, Vanity Fair and other popular brands. Find this and other artwork at the Condé Nast Collection.
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