Locatelli
Locatelli Pecorino Romano Cheese
What it is
Locatelli Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is aged for at least five months, which contributes to its sharp, tangy flavor and granular texture. This cheese is a staple in Italian cuisine, known for its distinctive aroma and robust taste. It is often grated over pasta dishes, soups, and salads, adding a depth of flavor that elevates simple meals. The cheese is produced following traditional methods, ensuring its authentic character.
How people cook with it
This cheese is a versatile ingredient that can be used in many ways to enhance the flavor of your cooking.
- Grated over pasta
- Added to soups
- Sprinkled on salads
- Used in baked dishes
To use Locatelli Pecorino Romano, it is best grated fresh just before serving. A fine grater will produce delicate shavings, while a coarser one will yield larger flakes. It can be incorporated into sauces, doughs, or fillings for baked goods. For a simple yet delicious application, toss freshly cooked pasta with a bit of butter and a generous amount of grated Pecorino Romano. It also melts well, making it suitable for gratins and casseroles. Its strong flavor means a little goes a long way.
How it differs from similar foods
Unlike Parmesan, which is made from cow's milk and has a nuttier, milder profile, Pecorino Romano is made from sheep's milk, giving it a sharper, saltier, and more pungent taste. This distinct sheep's milk tang is its defining characteristic.
Who it is for
Home cooks and professional chefs alike appreciate its bold flavor for authentic Italian dishes.
How to keep the rest
To maintain its freshness, wrap any leftover cheese tightly in parchment paper or plastic wrap. Store it in the coldest part of your refrigerator, typically the vegetable crisper. It is best used within a few weeks of opening for optimal flavor.