This is the world’s oldest recorded sheep milk cheese, an more than 2000-year-old dairy product, enjoyed in Ancient Roman Empire triclinia especially appreciated for reinvigorating Roman soldiers, as poet Virgil tells us:
The daily ration of pecorino (Romano)
for Roman legionaries was an ounce, greatly contributing to reduce fatigue.
Long standing traditions of authenticity and natural flavor that have remained intact till now, as authentic as it was when the 20th Century local shepherds resigning in Lazio used to handcraft it.
Now with a unique “plus value”: what makes Brunelli a granted product quality.
The 3 main reasons why the Roman Pecorino P.D.O. cheese Brunelli represents product excellence in its own entire industry:
The raw milk dedicated to the Roman Pecorino P.D.O. cheese from Lazio requires a careful selection of sheep flocks grazing the fresh, sweet and rich pastures in the grass fields of the fertile Roman countryside, from October up to June, with a full respect for the natural cycle and needs of the animal. These selected flocks carefully ensure high organoleptic properties and features of quality milk, subsequently undergoing all processing operations and manufacturing processes; truly, the final yield of cheese and relative properties will primarily depend on the type of sheep feeding.
As an old Italian adage states: “The better the sheep feeding the higher the sheep yield”
Just as ages ago, the Brunelli Pecorino Romano’s salting process is still kept handcrafted, “dry” only, meaning rubbing the cheese rinds with sea salt on repeated occasions during long-term aging, unlikely as many competitors who carry out this process with brine salting by immersion in a concentrated brine solution.
What Brunelli carries out for a full product quality commitment is an handmade process, making a sort of natural “massage” given to the cheese wheels during product aging, notwithstanding much higher maintenance costs in terms of human resources just dedicated to caring for it properly, an artisanal practice thanks to which the Pecorino Romano Brunelli keeps a special and pleasant spicy natural flavor, very appreciated for not being too salty to the palate.
As already wisely sensed by the Company’s founder, Remo Brunelli, a natural cheese seasoning inevitably spills onto the final product quality. For this reason, despite its growth in terms of mass production volumes, the Company has completely abolished cooling refrigerating rooms where to keep ripening the fresh wheels of Pecorino Romano. Instead, Brunelli has preferred to keep the best place on earth for a slow and delicate cheese seasoning, natural Etruscan-Roman tufa caves dating back to the 1st century B.C., which are located in the archeological area of Prima Porta, in northern Rome.
Here, in fact, temperature and humidity are in a perfect balance, enabling the cheese wheels to gain a unique naturally mild aftertaste.
The product seasoning is never less than 12 months long as minimum for the youngest aged while up to 18 months for the most aged cheese, as traditionally. So for it to be rated as a “hard aged cheese” ideal to serve both into flakes (as a garnish of fresh and delicious meals) and grated.
The King of Rome into four pieces of taste
The Pecorino Romano cheese is no longer just available in full size as traditionally, a big 34 kg black wax coated wheel; the Company has developed newly launched self-service size products, to fulfill all consumers’ needs and expectations in terms of product availability with a keen eye on the highest standards of a guaranteed product quality though.
Pecorino Romano D.O.P.
The Classic Tradition
It is the classical and historical Pecorino Romano’s full size, a 34kg cylindrical wheel (variable weight) of exquisite goodness, strictly a P.D.O. Italian cheese.
The finishing process Brunelli keeps on carrying out is the same as the Ancient Romans’ state of the art cheese-making process, that still now sets it apart: its characteristic black rind, the so called “cappatura nera ” into Italian as commonly referred to as, a normal practice taken centuries ago as a means of food preservation from external sources, at present time only a symbolism of the long standing Roman tradition.
Whole cheese wheel – 34 kg in size (variable weight)
1/4 – 8,500 kg (variable weight)
1/8 – 3,750 kg (variable weight)
1/16 – 2,000 kg (variable weight)
Single portion – 350 g (variable weight)
|Nutritional Values (100gr)|
|Kcal||Kcal. 385 – Kj 1546|
|Satured fat acids||26,31|
- Thermilized sheep milk
- Selected lactic yeasts
- E235 – E203 surface coating
- Unedible rind. No preservatives added
A Pecorino Romano’s pack for single people
A custom-made pack of 200gr fixed weight dairy goods for suiting changing consumer trends and needs. Available as pre sliced portions in a practical Modified Atmosphere Packaging solution, that keeps unaltered all product features.
Modified Atmosphere Packaging
Cuoricini Product Line
From the heart of taste, the heart of goodness
Only made from the Pecorino Romano’s core, its heart, giving birth to such an irresistible tasteful temptation so genuine and refined at the same time, ideal for matching wine pairing and “made in Italy” appetizers. It’s the very very best product part, so delicate and intimate, 2gr heart-shaped pieces of an assortment made thanks to the most advanced technologies in food processing. It is the product Innovation behind the Pecorino Romano cheese Brunelli.
It’s just like cherries: one draws another!
A Heart Shaped 20 gr Pack (2gr each x 10pieces)
- A special heart-shaped 1kg Box
MAP Modified Atmosphere Packaging
A Taste of Italy is served
Already grated and ready for use: just open the re-closable zipper pack, and what you are given is the Pecorino Romano’s intense flavor and its freshness kept unaltered.
It is added to delicious meals recipes , or directly as topping on pasta dishes, as you like most.
100 gr Reclosable zipper packaging
60 gr Reclosable stay-fresh
Modified Atmosphere Packaging