Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears. Made from pasteurized sheep's milk. Photo depicts whole 15 lb. form of cheese. We cut and wrap this item by hand. Nutritional Facts: Serving Size: 28g, Servings: 80, Calories: 110, Calories from Fat: 80, Total Fat: 9, Saturated Fat: 6, Trans Fat: 0, Cholesterol: 25, Sodium: 480, Total Carbohydrates: 1, Dietary Fiber: 0, Sugars: 0, Protein: 7, Vitamin A: 0.1, Vitamin C: 0, Calcium: 0.22, Iron: 0, Vitamin E: 0