799
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This ancient cheese is made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made in Sardinia. The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is. Even a small amount will create a hearty flavor to enhance your favorite dish.

CHEESE TYPEHard sheep’s milk
ORIGINCountryside of Rome (Lazio), Italy
AGINGMinimum 10 months – 1 year
SHELF LIFEMinimum 6 months
INGREDIENTSPasteurized sheep’s milk, rennet, salt
APPEARANCEWheels covered in special black paint with a Fulvi® brand anchor label. Firm, crumbly cheese is a rich golden color rather than chalky white. 
FLAVORRich, creamy, and explosive in flavor. Sharp, yet less salty than most Romanos.
KEY POINTSOne of the few Romanos still produced in the countryside of Rome and aged a min. of 10-12 months (D.O. requires only 6). Uses Roman milk (rich in fat and protein) selected from small producers for best quality. Fulvi® is a premium brand of Romano, like Locatelli.
HISTORY

Dating back to ancient times, Pecorino Romano was a staple of the Roman legions and mentioned in the works of Pliny the Elder, Varro, Hippocrates, and Columella. The method of production hasn’t altered much since then and the cheese is still made and salted by hand. 

 

Fulvi® is a trademark of Forever Cheese and our flagship Italian cheese. Produced by a family-owned company, Fulvi® was one of the first Pecorino Romanos to enter the U.S. market. This ancient cheese is made from 100% sheep's milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made in Sardinia. The milk is also sourced from small producers, analyzed regularly and has no additives or hormones. Only fresh milk is used to make the cheese (many of the larger cooperatives might use milk that has been stored in refrigerated vats for a few days). The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is. Even a small amount will create a hearty flavor to enhance your favorite dish.

HANDLINGWhen demoing, make sure product is at room temperature. Cut a chunk from the wheel and sample chiseled out from piece. This creates a nice display and prevents cheese from drying out.  Always let breathe from cryovac several hours before tasting. 
SERVINGSAs a table cheese with fresh fava beans, with fruit like grapes or pears. Shaved or crumbled over salads (caesar, e.g.), grated over pasta and pizza. Not interchangeable with Parmigiano. A highly flavorful dish will hold up best to the sharp, full flavor of Fulvi®. Likewise, serve a robust red such as Taurasi or a Super Tuscan. 

 

Genuine Fulvi® Pecorino Romano DOP - 8oz Wedge (approx)
799

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