Casa azzura
Pecorino Romano Cheese
What it is
This 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. The cheese has a pale yellow color and a firm texture. It is often used as a grating cheese, but it can also be eaten on its own. The 'aop' designation indicates that it is protected by European Union appellation laws, ensuring its origin and production methods.
How people cook with it
Pecorino Romano is a versatile cheese that adds a distinct flavor to many dishes. Its salty profile makes it a great finishing cheese.
- Grated over pasta
- Shaved onto salads
- Cubed for cheese boards
- Melted into sauces
When using Pecorino Romano, it is often grated finely over hot pasta dishes, where its sharp flavor can meld with the sauce. It also works well shaved thinly over fresh salads, adding a salty counterpoint to crisp greens and vegetables. For a simpler approach, it can be cut into small cubes and served as part of a cheese platter, perhaps alongside fruits or nuts. In some recipes, it is incorporated into sauces or baked goods to impart its characteristic taste and texture. 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 flavor profile, Pecorino Romano is made from sheep's milk. This results in a saltier, sharper, 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 alike use this cheese to enhance the flavor of their culinary creations.
How to keep the rest
To keep leftover Pecorino Romano fresh, wrap it tightly in parchment paper or cheese paper, then place it in a plastic bag or airtight container. Store it in the refrigerator. This method helps prevent it from drying out while allowing it to breathe.