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 types of cheese, with origins dating back to ancient Rome. The cheese is aged for at least five months, developing a sharp, tangy flavor and a crumbly texture. Its distinctive taste comes from the use of sheep's milk and the traditional production methods. The cheese is typically sold in wedges or pre-grated for convenience.
How people cook with it
This cheese is a staple in many Italian kitchens, prized for its robust flavor profile. It adds depth and a savory kick to a wide variety of dishes.
- Grated over pasta dishes
- Shaved into salads
- Added to soups and stews
- Used in baked goods
Pecorino Romano is most commonly used as a finishing cheese, grated finely over warm dishes. Its intense saltiness means it can often replace some of the salt in a recipe. It melts well, making it suitable for incorporating into sauces or gratins. When baking, it can be mixed into doughs or sprinkled on top of savory pies and breads. For a simple appetizer, it can be served in small chunks with fruit or nuts.
How it differs from similar foods
Unlike Parmesan, which is made from cow's milk and has a nuttier, milder flavor, Pecorino Romano is made from sheep's milk, giving it a sharper, saltier, and more pungent taste. 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 will find this cheese indispensable.
How to keep the rest
To maintain its freshness, wrap any leftover Pecorino Romano tightly in parchment paper or cheese paper, then place it in a plastic bag. Store it in the coldest part of your refrigerator. It will keep for several weeks when stored properly.