Pecorino Romano delivers a sharp, salty punch from sheep's milk, aged for 8 months with a 6% salt concentration—double that of #3 Gorgonzola. It is 30% cheaper than the typical aged cheese, making it a staple for cacio e pepe, and contains 25 grams of protein per 100 grams, outperforming the average sheep cheese by 15%. Its granular texture melts quickly, adding depth without overpowering, a distinct advantage over #1 Parmigiano-Reggiano's hardness.
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