Pecorino Locatelli

Sharp and briny with the acidic tinge of shoreline mist; Firm, smooth and lustrous mouthfeel; A tincture containing the essence of a Mediterranean isle. Quick Facts Country of Origin: Italy Milk Type/Treatment: Pasteurized Sheep Rennet Type: Animal rennet The Flavor Experience Sharp and salty, with the acidic tinge of a shoreline mist, Pecorino Locatelli is the beloved name-controlled brand of the aged Italian sheep’s milk cheese, Pecorino Romano. It has a firm and lustrous mouthfeel that makes it ideal for grating, cooking or serving as a table cheese. It is a tincture containing the essence of a Mediterranean isle. The Story Pecorino Romano is one of the world’s oldest recorded cheeses. Traditionally produced in the Lazio region surrounding Rome, its production has expanded to regions with similar terroir and breeds of sheep, including Tuscany and Sardinia. Pecorino Locatelli is produced from Sardinian sheep milk and aged for at least 9 months. It is salted and rubbed with olive oil by hand during the aging process. After 9 months, experts examine the wheels and ensure that they have the correct texture and aromas. Those wheels that are approved are wrapped in the signature Locatelli printed paper and shipped across the globe. The Auricchio Company has imported Locatelli into the United States since the early 20th century. For many Americans, Locatelli has become synonymous with Pecorino Romano itself. Usage Tips The sharp, briny, tongue-buzzing qualities of Pecorino Locatelli find themselves matched with robust reds like Chianti and add bold flavor to just about any staple Italian dish.