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. This cheese is made from pasteurized milk and animal rennet.
It all began with Genuine Fulvi® Pecorino Romano, made by the Sini family outside of Rome. In 1991, Pierluigi Sini, part of that cheesemaking family, met Michele Buster, an American working in sports. Fatefully, after the pair began dating, they decided to pool their knowledge and try importing and selling Fulvi® themselves, as they were frustrated with how the cheese was marketed in the U.S. at the time. Despite many challenges starting out, their passion prevailed and Buster and Sini carved out a place for themselves in the cheese industry. Genuine Fulvi® Pecorino Romano is now well-respected for being one of the last Pecorino Romanos from the Roman countryside.
Firmer cheeses can last in the fridge for a few weeks. Once opened, rewrap in aluminum foil or keep in a reusable airtight container for up to 2 months.
Pasteurized Sheep's Milk, Rennet, Salt. Animal Rennet. Contains: Milk.