Pecorino Romano 101: Benefits, How To Use, Buy, Store | Pecorino Romano: A Complete Guide

What is Pecorino Romano

Pecorino Romano is a hard, salty cheese from Italy that’s made from sheep’s milk. It’s kind of like the bold, spicier cousin of Parmesan. The name “Pecorino” comes from the word pecora, which means sheep in Italian, so you know it’s all about the sheep’s milk here. I first tried Pecorino Romano when I was looking for something a little different for my pasta dishes, and I was hooked right away. It’s got this sharp, tangy flavor that really stands out and adds a nice kick to whatever you’re cooking.

Unlike Parmesan, which can be milder, Pecorino Romano is more in-your-face with its salty and slightly spicy taste. It’s great for grating over pasta (especially with a simple spaghetti and olive oil combo) or even on top of a salad to give it a little punch. I remember the first time I made a classic pasta dish with Pecorino Romano, my kids were so curious about the strong flavor, but once they tasted it, they loved it. It just has that perfect salty kick that makes everything taste a little more exciting.

Pecorino Romano also works great in soups, on pizzas, or even just with some cured meats and olives for a nice appetizer. If you like a cheese that’s bold and doesn’t shy away from bringing some flavor to the table, Pecorino Romano is your cheese. Plus, it’s a great alternative to Parmesan if you’re looking for something a little more daring!

Other Names of Pecorino Romano

Here are some other names and terms related to Pecorino Romano that you might find interesting:

1. Pecorino: This is a broader term that refers to any cheese made from sheep’s milk in Italy. So, while all Pecorino Romano is Pecorino, not all Pecorino is Pecorino Romano.
2. Roman Cheese: Sometimes, people call it this because it’s closely associated with Rome and its history.
3. Cacio Romano: In some regions, you might hear it called Cacio Romano. “Cacio” means cheese in the Roman dialect, so it’s a nice local twist on the name.
4. Sardo: While not exactly the same, Pecorino Sardo is another type of sheep’s cheese from Sardinia, an island in Italy. It’s similar but has its own unique flavors and texture.
5. Sheep’s Milk Cheese: This is a more general term, but it helps to highlight the key ingredient. Any cheese made from sheep’s milk, like Pecorino Romano, tends to have a distinct taste.

These names reflect different aspects of the cheese’s origins and its connections to Italian culture.

Benefits of Pecorino Romano

Here are some benefits of Pecorino Romano that make it a great addition to your diet:

1. Rich in Nutrients: Pecorino Romano is packed with nutrients like calcium and protein, which are important for strong bones and muscles. Eating a bit of cheese can help meet your daily needs for these nutrients.
2. Flavor Booster: This cheese has a strong, salty flavor that can really make a dish pop. Just a sprinkle of Pecorino Romano on pasta or salad can turn a simple meal into something special without adding too many extra calories.
3. Good for Digestion: Since Pecorino Romano is aged, it contains less lactose than fresh cheeses, making it easier for people who are lactose intolerant to enjoy. It also has probiotics, which can help your digestive system stay healthy.
4. Satiates Hunger: The protein and fat in Pecorino Romano can help keep you feeling full longer. So, if you’re looking for a snack, a small piece of this cheese might just do the trick!
5. Versatile Ingredient: You can use Pecorino Romano in so many dishes! From pasta to salads and even soups, it can add depth and richness to whatever you’re cooking.
6. Cultural Connection: Enjoying Pecorino Romano connects you to Italian traditions and cuisine. It’s nice to know you’re tasting something that has been loved for centuries!

So, whether you’re adding it to your favorite dishes or enjoying it on its own, Pecorino Romano brings some tasty benefits along with its delicious flavor.

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Varieties of Pecorino Romano

Here are some varieties of Pecorino Romano that you might find interesting:

1. Pecorino Romano DOP: This is the authentic version that follows strict production rules. The “DOP” stands for “Denominazione di Origine Protetta,” meaning it comes from a specific region in Italy, mainly Lazio and parts of Sardinia. This version is known for its high quality and traditional methods.
2. Pecorino Romano Fresco: This is the younger version of Pecorino Romano. It’s aged for a shorter time, usually around five months, so it’s creamier and milder in flavor. This variety can be great for those who find the classic version too salty or sharp.
3. Pecorino Romano Stagionato: This is the aged version, typically aged for over eight months. It has a stronger flavor and a firmer texture, making it perfect for grating over pasta or using in cooking.
4. Pecorino Sardo: While it’s not exactly the same, Pecorino Sardo comes from Sardinia and offers a different taste experience. It can be either mild or sharp, depending on how long it’s aged. It’s a nice alternative for those who enjoy sheep’s milk cheese.
5. Pecorino di Pienza: This variety comes from the Pienza area in Tuscany. It has a slightly different flavor profile due to the unique grazing patterns of the sheep there, which feed on a mix of herbs and flowers.

Each of these varieties has its own unique taste and texture, making Pecorino Romano a versatile cheese that can be enjoyed in many different ways. Whether you prefer something mild or bold, there’s a Pecorino for everyone.

What Does Pecorino Romano Taste Like

Pecorino Romano has a pretty strong, sharp taste that can definitely surprise you if you’re not used to it. It’s salty, tangy, and a little bit spicy, all rolled into one. I remember the first time I tried it, I was like, “Whoa, that’s bold!” It’s not as mild as Parmesan, so it really stands out in whatever you’re making. It’s almost like the cheese version of a punchy kick—you know, the kind that wakes up your taste buds!

When you grate it, it’s got a bit of a crumbly texture, and it packs that salty punch with a slight nuttiness. If you sprinkle it over pasta or a salad, it’s like the whole dish suddenly gets an extra boost of flavor. My kids weren’t sure about it at first because it’s definitely more intense than the usual cheese we’re used to, but after tasting it, they agreed it made everything taste better. It’s just one of those cheeses that makes you go “wow” when it hits your tongue.

So, in short, Pecorino Romano is bold, tangy, and salty—definitely not a mild cheese, but if you love something with a little more flavor, it’s perfect for you!

How Pecorino Romano is Made

Making Pecorino Romano is a fascinating process that combines traditional techniques with high-quality ingredients. Here’s a detailed look at how this delicious cheese is made:

1. Milk Selection

• Sheep’s Milk: The main ingredient in Pecorino Romano is sheep’s milk. The best milk comes from specific breeds of sheep, like the Sopravvissana or the Comisana, which are known for their rich milk. This milk is usually collected from local farms, ensuring freshness.

2. Pasteurization

• Heating the Milk: After collecting the milk, it’s pasteurized to kill any harmful bacteria. This process involves heating the milk to a specific temperature for a short time before cooling it down. Some traditional methods use raw milk, but pasteurization helps ensure safety and consistency.

3. Adding Rennet and Cultures

• Cultures and Rennet: Once the milk is ready, specific bacterial cultures are added to help with fermentation. After that, rennet, an enzyme, is added. Rennet helps the milk curdle, turning it from liquid into solid curds. This process usually takes about 30 minutes.

4. Cutting the Curd

• Curd Formation: After the milk has curdled, the cheese maker cuts the curds into small pieces. This step is important because it helps release the whey, which is the liquid part of the milk. The smaller the curds, the more whey is released, resulting in a firmer cheese.

5. Cooking and Stirring

• Heating the Curds: The cut curds are then gently heated and stirred. This step further helps in expelling more whey and helps the curds firm up. The temperature and time for this process can vary depending on the desired texture of the cheese.

6. Draining the Whey

• Separating Whey from Curds: Once the curds are firm enough, they are placed in molds to drain the whey completely. This step can take several hours, and it’s important to remove as much whey as possible to achieve the right consistency.

7. Salting

• Flavoring the Cheese: After the whey is drained, the cheese is salted. This can be done in a couple of ways: by adding salt directly to the curds or by soaking the formed cheese in a salt brine. Salting not only adds flavor but also helps preserve the cheese.

8. Molding and Pressing

• Shaping the Cheese: The salted curds are placed into round molds. They are pressed to give the cheese its characteristic shape and help expel any remaining whey. The pressing process can take several hours, depending on the size of the cheese.

9. Aging (Maturation)

• Flavor Development: After being removed from the molds, the cheeses are placed in a cool, humid environment to age. Pecorino Romano is typically aged for at least five months, but it can be aged longer for a stronger flavor. During this time, the cheese develops its unique taste and texture.

10. Washing and Packaging

• Final Touches: Once aged, the cheeses may be washed to remove any unwanted mold and then packaged for sale. The final product is wrapped and labeled, ready to be enjoyed!

The process of making Pecorino Romano is both an art and a science. Each step contributes to the rich flavor and distinct characteristics of this beloved cheese. So next time you enjoy Pecorino Romano, you can appreciate the careful craftsmanship that goes into making it.

How To Use Pecorino Romano

Here are some great ways to use Pecorino Romano in your cooking:

1. Grated on Pasta: One of the most popular ways to enjoy Pecorino Romano is by grating it over pasta dishes. It adds a salty kick that enhances the flavors, especially in classic recipes like Cacio e Pepe or Spaghetti alla Carbonara.
2. In Salads: You can also shave or crumble Pecorino Romano into salads. It pairs well with greens, nuts, and fruits, adding a nice crunch and a burst of flavor. Try it with arugula, walnuts, and pear for a delicious combo.
3. On Pizza: While mozzarella is the star of many pizzas, a sprinkle of Pecorino Romano can add extra depth. Use it alongside your usual cheese or as a finishing touch before serving.
4. In Soups: Toss some grated Pecorino Romano into soups for an extra layer of flavor. It melts nicely and can make a simple broth taste richer and heartier.
5. As a Snack: You can enjoy Pecorino Romano on its own as a tasty snack. Pair it with some bread, olives, or dried fruits for a nice little appetizer.
6. In Risottos: Mixing in Pecorino Romano at the end of cooking risotto can create a creamy texture and enhance the dish’s flavor profile. Just remember to adjust the salt since the cheese is salty!
7. With Charcuterie: Add Pecorino Romano to your cheese board alongside nuts, and fruits. It makes for a great balance of flavors and textures.

Using Pecorino Romano is all about getting creative! Its strong flavor can elevate many dishes, and once you start using it, you’ll find all kinds of ways to enjoy this delicious cheese.

Substitute for Pecorino Romano

If you don’t have Pecorino Romano on hand or need a substitute, here are some great options you can use:

1. Parmesan Cheese: This is probably the closest substitute. Parmesan has a similar hard texture and nutty flavor. It’s a bit milder than Pecorino Romano, but it can still add a nice richness to your dishes. Just grate it the same way you would Pecorino!
2. Grana Padano: Another Italian cheese, Grana Padano is similar in taste and texture to Parmesan but has a slightly more complex flavor. It can be a great alternative, especially in pasta dishes and risottos.
3. Romano Cheese: Confusing, right? But Romano cheese (not Pecorino Romano) is made from cow’s milk and has a strong, salty flavor similar to Pecorino. It works well in most recipes that call for Pecorino.
4. Feta Cheese: While it has a different texture and taste, crumbled feta can add a tangy flavor to salads and pasta dishes. It’s softer, so it won’t melt the same way, but it can still enhance your meal.
5. Cotija Cheese: This Mexican cheese is crumbly and salty like Pecorino. It’s great for topping tacos, salads, or soups, but keep in mind it doesn’t have the same sharpness, so you might want to use a bit more.
6. Nutritional Yeast: If you’re looking for a dairy-free option, nutritional yeast can provide a cheesy flavor without the actual cheese. It works well in pasta or sprinkled on salads.
7. Asiago Cheese: This cheese can be a bit sharper, especially when aged. It has a nice flavor and can be used in similar ways as Pecorino Romano, making it a solid substitute.

Using substitutes can change the flavor a bit, but they can still help you create tasty dishes. So, don’t hesitate to experiment and find what works best for your taste!

Where to Buy Pecorino Romano

If you’re looking to buy Pecorino Romano, there are several great places to check out. Here’s a list of where you can find this delicious cheese:

1. Grocery Stores: Many larger grocery stores have a cheese section where you can find Pecorino Romano. Stores like Whole Foods, Trader Joe’s, or even regular supermarkets often carry it. Just look in the cheese aisle, usually near the other Italian cheeses.
2. Italian Markets: If you have a local Italian market or deli, that’s a fantastic place to find authentic Pecorino Romano. These shops often carry high-quality cheeses and might even have different varieties for you to try.
3. Cheese Shops: Specialty cheese shops are another great option. These places usually have a wide selection of cheeses, including Pecorino Romano, and the staff can help you choose the best one for your needs. They might also offer samples!
4. Online Retailers: If you can’t find it nearby, many online retailers sell Pecorino Romano. Websites like Amazon, iGourmet, or specialty food sites often have a selection of imported cheeses that you can order and have delivered to your door.
5. Farmers’ Markets: Some farmers’ markets feature local cheesemakers who might offer their own version of Pecorino Romano or similar cheeses. It’s a nice way to support local businesses and try something fresh!
6. Warehouse Clubs: If you have a membership to a warehouse store like Costco or Sam’s Club, they sometimes carry Pecorino Romano in larger quantities, which can be a good deal if you use it often.
7. Restaurants: If you’re not ready to buy a whole chunk, some Italian restaurants might sell Pecorino Romano by the ounce or allow you to buy some to take home. It’s worth asking if you’re dining out!

No matter where you decide to look, you’re sure to find this flavorful cheese that can elevate your cooking and add a taste of Italy to your meals.

How To Store Pecorino Romano

Storing Pecorino Romano properly is key to keeping it fresh and tasty. Here are some tips to help you store this delicious cheese:

1. Keep It Wrapped Properly

• Initial Packaging: If you buy Pecorino Romano pre-packaged, it usually comes wrapped in wax paper or plastic. As long as it’s unopened, you can keep it in its original packaging until you’re ready to use it.
• After Opening: Once you’ve cut into it, it’s crucial to wrap it up to prevent it from drying out. Use wax paper, parchment paper, or cheese paper because these materials allow the cheese to breathe without trapping too much moisture. If you don’t have these, you can use plastic wrap, but make sure to wrap it loosely so air can still circulate.

2. Use a Cheese Box or Container

• Cheese Storage Containers: Investing in a cheese box or container designed for cheese can be really beneficial. These containers often have vents that help manage humidity and airflow, keeping your cheese in optimal conditions.
• DIY Cheese Box: If you don’t have a cheese box, you can create a makeshift one. Use a clean, ventilated container with a lid that isn’t airtight. Place a paper towel inside to absorb any excess moisture and put the wrapped cheese in there.

3. Refrigerate Correctly

• Ideal Temperature: The fridge should be kept at a temperature between 35°F and 45°F (around 1.5°C to 7°C), which is perfect for preserving cheese. Avoid storing it in the fridge door, as that part can have fluctuating temperatures.
• Vegetable Drawer: The vegetable drawer or crisper is a great spot for Pecorino Romano. These areas tend to have a bit more humidity, which can help keep the cheese from drying out. Just make sure to wrap it well before placing it in there.

4. Avoid Freezing

• Texture Changes: Freezing Pecorino Romano can change its texture, making it grainy and crumbly when thawed. This can be fine for cooking but isn’t ideal for eating fresh. If you do choose to freeze it, consider grating it first and then freezing the grated cheese in an airtight bag or container, which can be used later in sauces or dishes where texture isn’t as important.

5. Check for Freshness Regularly

• Visual and Smell Test: Before using your cheese, check for any changes in smell or appearance. A strong, unpleasant odor or excessive mold growth can indicate that it’s gone bad. However, if you see a small amount of mold, it’s usually safe to cut off the moldy part and use the rest.
• Storage Duration: Generally, Pecorino Romano can last a few weeks to a few months in the fridge, depending on how it’s stored. Keep an eye on it and try to use it within a few weeks for the best flavor.

6. Serving Suggestions

• Bringing to Room Temperature: For the best flavor, take Pecorino Romano out of the fridge about 30 minutes before you plan to use it. This allows the cheese to warm up slightly, enhancing its taste and aroma.
• Pairing Ideas: When serving, think about pairing Pecorino Romano with other foods that complement its salty and nutty flavors. It goes wonderfully with charcuterie, fruits like figs or apples, nuts, and crusty bread.

7. Use It in Cooking

• Versatile Ingredient: Since Pecorino Romano has a strong flavor, a little goes a long way. You can use it in various recipes, from pasta dishes to salads, or even as a topping for roasted vegetables. If you have some that’s nearing its end, consider using it in cooked dishes where it will melt beautifully.

By following these detailed steps, you can maximize the shelf life and flavor of your Pecorino Romano, making sure it’s always ready to elevate your meals.

Frequently Asked Questions (FAQs) About Pecorino Romano