Coop
Coop Pecorino Romano Cheese
What it is
This is a hard, salty Italian cheese made from sheep's milk. It has a sharp, tangy flavor and a granular texture. Pecorino Romano is one of the oldest Italian cheeses, with a history dating back to ancient Roman times. Its distinctive taste comes from the aging process and the specific milk used. It is often used as a finishing cheese or incorporated into dishes for its robust flavor.
How people cook with it
This cheese is a versatile ingredient in many Italian recipes. Its strong flavor profile makes it a key component in both simple and complex dishes.
- Grated over pasta dishes
- Added to sauces
- Baked into gratins
- Shaved onto salads
Pecorino Romano is best when grated finely over hot pasta dishes, such as cacio e pepe or carbonara, where its saltiness and sharp flavor can shine. It can also be incorporated into doughs for bread or focaccia, or used to top baked dishes like lasagna or gratins. For a simpler application, shave thin slices over fresh salads or roasted vegetables to add a punch of flavor. Its intense taste means a little goes a long way in enhancing the overall profile of a meal.
How it differs from similar foods
Compared to Parmesan, Pecorino Romano is made from sheep's milk, giving it a tangier, saltier, and more pungent flavor. Parmesan, made from cow's milk, tends to be nuttier and milder. This difference in milk source and aging contributes to their distinct culinary applications.
Who it is for
Home cooks and professional chefs alike utilize Pecorino Romano for its authentic Italian taste.
How to keep the rest
After opening, wrap the remaining cheese tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator to maintain its freshness and prevent it from drying out. Properly stored, it can last for several weeks, though its flavor will gradually intensify.