Il Villaggio
Il Villaggio Pecorino Romano Sheep's Milk Cheese
What it is
This is a hard, salty Italian cheese made from sheep's milk. It has a sharp, tangy flavor and a crumbly texture. Pecorino Romano is one of the oldest cheeses in the world, with a history dating back thousands of years. It is often aged for a minimum of five months, which contributes to its intense taste and firm consistency. The cheese is typically sold in wedges or pre-grated for convenience.
How people cook with it
This cheese is a staple in Italian cooking, adding a distinctive salty and savory depth to many dishes.
- Grated over pasta dishes
- Shaved into salads
- Added to soups and stews
- Served on cheese boards
Pecorino Romano is most famously used as a finishing cheese, grated finely over hot pasta dishes like cacio e pepe or carbonara. Its strong flavor means a little goes a long way. It can also be shaved or grated into vegetable dishes, risottos, and hearty soups to enhance their savory profile. For a simple appetizer, it can be served in small chunks with crusty bread or paired with fruits and nuts on a cheese board. When cooking with it, consider its saltiness and adjust other seasonings accordingly.
How it differs from similar foods
Unlike Parmesan, which is made from cow's milk, Pecorino Romano's sheep's milk origin gives it a sharper, saltier, and more pungent flavor. It also tends to be harder and more crumbly, making it ideal 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
After opening, wrap any remaining cheese tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. For best quality, consume within a few weeks of opening. It can also be frozen, though this may slightly alter its texture.