Grocery
Pecorino Romano Cheese
What it is
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is aged for at least five months, which gives it a sharp, tangy flavor and a crumbly texture. This cheese is a staple in Italian cuisine, often used as a finishing cheese or an ingredient in various dishes. Its distinctive taste comes from the specific breed of sheep and the traditional cheesemaking methods used.
How people cook with it
This cheese adds a robust, savory depth to many recipes. It is particularly good when grated over pasta or used in baked dishes.
- Grated over pasta dishes
- Added to soups and stews
- Used in baked pasta bakes
- Shaved over salads
Pecorino Romano is best used grated. For pasta, a generous amount can be added directly to the hot pasta before tossing with sauce, or it can be sprinkled on top as a garnish. When baking, it can be layered into casseroles or mixed into doughs for savory breads. Its strong flavor means a little goes a long way, so adjust the amount to your preference. It can also be enjoyed on a cheese board, though its saltiness might be intense for some palates.
How it differs from similar foods
Compared to Parmesan, Pecorino Romano is made from sheep's milk, not cow's milk, resulting in a sharper, saltier, and more pungent flavor profile. Its texture is also typically harder and more granular, making it excellent for grating.
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
Once opened, wrap the remaining cheese tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. It can last for several weeks if stored properly, maintaining its flavor and texture.