Belgioioso · 28 g
Belgioioso Pecorino Romano Cheese, 28g
What it is
This is a hard, salty Italian cheese made from sheep's milk. It has a sharp, piquant flavor that intensifies with age. The texture is granular and crumbly, making it easy to grate. Pecorino Romano is a staple in Italian cuisine, known for its distinctive taste and aroma. It is a registered trademark of the European Union, indicating its origin and production methods.
How people cook with it
This cheese is a versatile ingredient, adding a punch of flavor to many dishes.
- Grated over pasta
- Added to soups
- Used in baked dishes
- Sprinkled on salads
Pecorino Romano is most often used as a finishing cheese, grated finely over hot pasta dishes like cacio e pepe or carbonara. Its salty intensity means a little goes a long way. It can also be incorporated into sauces, blended into fillings for savory pies, or added to bread dough for extra flavor. When baking, it melts well and contributes a rich, savory note to gratings and toppings. For a simple snack, it can be shaved or cubed and enjoyed on its own.
How it differs from similar foods
Compared to Parmesan cheese, 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 granular, making it ideal for grating. Parmesan, made from cow's milk, tends to be milder and nuttier.
Who it is for
Home cooks and professional chefs appreciate its bold flavor for enhancing a variety of Italian and Mediterranean-inspired meals.
How to keep the rest
To keep the remaining cheese fresh, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. It is best to use it within a few weeks for optimal flavor and texture. Avoid letting it dry out, as this can affect its grating quality.