Murray's
| Pecorino Romano, a traditional Italian hard sheep's milk cheese regulated by PDO standards, is mainly produced in Sardinia, Lazio, and Tuscany. Murray's Cheese offers pasteurized versions for the US market and artisanal thermized varieties from Lazio's Sini Fulvi. Made exclusively with 100% full-fat sheep’s milk (primarily Sarda breed) and traditional lamb rennet, it ages 5–12+ months for a granular, crystalline texture suitable for grating. The cheese is intensely salty, piquant, and aromatic with a crunchy mouthfeel. It pairs well with bold Italian wines, amber ales, and traditional Roman foods like pasta and cured meats. | |
| Country | Italy |
| Milk | Sheep |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Granular, Brittle, Crystalline, Dense |
| Flavor Profile | Intensely Salty, Piquant, Aromatic, Umami |
| Wine Pairings | Chianti Classico, Sangiovese, Barolo, Barbaresco, Brunello di Montalcino, Vermentino, Vernaccia |
| Beer Pairings: | Amber Ale, IPA, Stout |
| Food Pairings: | Fava Beans, Honey, Cured Meats, Pasta |
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