Grocery
Pecorino Romano Cheese
What it is
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is one of the oldest cheeses in the world, with a history dating back to Roman times. This cheese is aged for at least five months, developing a sharp, tangy flavor and a crumbly texture. Its distinctive salty taste comes from the use of salt in its production and aging process. It is a staple in Italian cuisine, often used as a finishing cheese or an ingredient in various dishes.
How people cook with it
This cheese is a versatile ingredient, adding a salty, savory depth to many recipes. It is often grated over pasta dishes or used in baked goods.
- Grated over pasta
- Added to sauces
- Baked into bread
- Shaved over salads
Pecorino Romano is best when grated finely. It melts well, making it suitable for sauces and gratins. For pasta dishes, it is often mixed with other cheeses or used as a primary flavoring agent. It can also be shaved or broken into small pieces to top salads, soups, or roasted vegetables. When baking, it can be incorporated into doughs for a savory kick or sprinkled on top of pizzas and focaccia before baking. 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, Pecorino Romano is made from sheep's milk, giving it a sharper, saltier, and more pungent flavor profile. Its texture is also typically harder and more crumbly than many other aged cheeses.
Who it is for
Home cooks and professional chefs who appreciate bold, authentic Italian flavors.
How to keep the rest
To store leftover Pecorino Romano, wrap it tightly in parchment paper or cheese paper, then place it in a plastic bag or airtight container. Refrigerate it to maintain its freshness and prevent it from drying out. It can be stored this way for several weeks.