Both Parmesan and Romano cheeses are mixed together to create this blend
This hard table cheese has a salty, nutty, and slightly tangy flavor, due to its careful aging. Produced by the legendary cheese makers at Zerto, this cheese is enrobed in black wax once it has aged to its peak perfection. This seal keeps the cheese from continuing to age and lose moisture as it makes its way up the coast from South America. Somewhat crumbly, this cheese grates easily and is the perfect topping for pastas, soups, or hors d'oeuvres.
Pecorino Romano is one of the oldest cheeses in existence, dating back to the first century A.D. in ancient Roman times. Traditionally, it is a sheep’s milk cheese made in the outskirts of Rome. However, much Pecorino Romano today comes from Sardinia where land and sheep are abundant. The taste is aromatic and pleasantly sharp. The piquancy depends on the period of maturation which varies from five months for a table cheese to at least eight months for a grating cheese. Romano is straw-white in color and has a very sharp flavor. Its popularity as a grating cheese has grown significantly in the U.S.