Pecorino is a traditional hard and salty Italian cheese made from sheep's milk, widely enjoyed as a grating cheese for pasta and other dishes.

Its name, pecorino, simply means "of sheep" in Italian, reflecting its origin. Although Pecorino cheese was first crafted in the Lazio region, much of its modern production now takes place on the island of Sardinia.

Dating back over 2,000 years, Pecorino was a staple at imperial Roman banquets. Historical records from Pliny the Elder reveal that Roman soldiers carried it as part of their daily rations.

With such a rich heritage, Pecorino has become a symbol of Italian culinary tradition, loved worldwide. Today, Pecorino is still made using its ancient recipe, making it one of Italy's oldest cheeses.

It is crafted exclusively from the milk of sheep raised in the Lazio plains and Sardinia. Agriexport Sardegna, for example, produces Pecorino with 100% Sardinian milk, adhering to strict quality controls. As they proudly say: "We look to the future but honor the past."

This iconic cheese is indispensable in traditional Italian dishes such as Spaghetti alla Carbonara, Bucatini all'Amatriciana, Cacio e Pepe, and Pasta alla Gricia.

For a delightful snack, pair Pecorino with fresh pears, walnuts, honey, or a slice of quality ham - it’s a match made in heaven!

Pecorino Calcagno is one of the hard, semi-matured sheep's milk cheeses.

It is made exclusively from highly selected sheep's milk, to which they add lamb rennet. It is known for its taste that combines intensity and firmness, with the final sweetness to tantalise the palate. Perfect for both cooking and snacking.

Pecorino Calcagno is a canestrato-type cheese because, in ancient times, the curd was placed in reed baskets that gave it its typical ridging.

It is only available in 500 g pieces, if you think it may be too much for you, share it with friends, they will be grateful!