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

What is Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese, made from sheep’s milk. It has a pale yellow color and a sharp, tangy flavor that intensifies with aging. Pecorino Romano is primarily produced in the regions of Lazio and Sardinia in Italy. It’s often grated over pasta dishes like cacio e pepe or spaghetti alla carbonara, or used as a table cheese paired with fruit, nuts, or cured meats. Its robust flavor makes it a versatile ingredient in many Italian dishes.

Other Names of Pecorino Romano

Pecorino Romano may also be known by other names, including:

1. Romano cheese
2. Sheep’s milk Romano
3. Roman Pecorino
4. Pecorino Sardo (if it’s specifically from Sardinia)
5. Pecorino di Lazio (if it’s specifically from the Lazio region)
6. Cacio Romano (in some regions or contexts, “cacio” is used interchangeably with “pecorino”)
7. Pecorino de Roma (in Italian)
8. Pecorino Romagnolo (although this might refer to a different cheese, Pecorino Romano is sometimes confused with it)

These names might vary depending on the region or local dialect. However, “Pecorino Romano” is the most common and internationally recognized name for this cheese.

Nutritional Value of Pecorino Romano

Here’s a typical nutritional profile for Pecorino Romano cheese per 100 grams:

Nutrient	Amount
Calories	392 kcal
Protein	25.0 g
Fat	32.0 g
Saturated Fat	21.0 g
Carbohydrates	0.0 g
Sugars	0.0 g
Fiber	0.0 g
Cholesterol	100 mg
Sodium	1,819 mg
Calcium	1,095 mg (109% DV)
Iron	0.6 mg (3% DV)
Vitamin A	584 IU (12% DV)
Vitamin C	0.0 mg (0% DV)
Vitamin D	0.6 IU (0% DV)

Benefits of Pecorino Romano

Pecorino Romano cheese offers several potential health benefits:

1. Rich in Protein: Pecorino Romano is a good source of protein, which is essential for muscle growth and repair, as well as overall cellular function.
2. Calcium: It contains a significant amount of calcium, which is essential for maintaining strong bones and teeth, as well as proper muscle and nerve function.
3. Vitamin B12: Pecorino Romano is a source of vitamin B12, which is important for red blood cell formation, neurological function, and DNA synthesis.
4. Phosphorus: It provides phosphorus, which is necessary for bone health, as well as energy metabolism and cell repair.
5. Conjugated Linoleic Acid (CLA): Some studies suggest that Pecorino Romano may contain CLA, a type of fatty acid that has been associated with various health benefits, including reduced body fat and improved immune function. However, the CLA content can vary depending on factors such as the animal’s diet and cheese production methods.
6. Satiety: Like other cheeses, Pecorino Romano is high in fat and protein, which can help promote feelings of fullness and satiety, potentially aiding in weight management when consumed in moderation.
7. Flavor and Culinary Uses: Beyond its nutritional benefits, Pecorino Romano adds a rich, salty flavor to dishes, enhancing their taste and aroma. Including it in your diet can make meals more enjoyable and satisfying.

However, it’s worth noting that Pecorino Romano, like all cheeses, is high in saturated fat and sodium, so it’s best enjoyed in moderation as part of a balanced diet. If you have specific dietary concerns or health conditions, it’s advisable to consult with a healthcare professional or registered dietitian for personalized guidance.

Varieties of Pecorino Romano

While Pecorino Romano cheese itself is a specific type of cheese made from sheep’s milk, there can be variations in flavor, texture, and production methods depending on factors such as region, aging, and specific artisanal techniques. Here are a few varieties or variations of Pecorino Romano:

1. Traditional Pecorino Romano: This is the classic version of Pecorino Romano cheese, made from sheep’s milk and aged for several months to develop its characteristic flavor and texture. It’s typically sharp, salty, and crumbly, with a pale yellow color.
2. Artisanal Pecorino Romano: Some producers make Pecorino Romano using traditional, artisanal methods, which can result in slight variations in flavor and texture compared to mass-produced versions. Artisanal cheeses may have a more complex flavor profile and unique characteristics based on factors such as the breed of sheep, grazing conditions, and aging process.
3. Aged Pecorino Romano: While traditional Pecorino Romano is aged for around 8 to 12 months, some varieties may be aged for longer periods, resulting in a more intense flavor and firmer texture. Aged Pecorino Romano may have a sharper, nuttier taste and a drier, more crumbly texture.
4. Organic Pecorino Romano: Some producers offer organic versions of Pecorino Romano cheese, made from milk sourced from organically raised sheep. Organic Pecorino Romano may adhere to specific organic farming and production standards, resulting in a product that is free from synthetic pesticides, hormones, and antibiotics.
5. Flavored Pecorino Romano: In addition to traditional plain Pecorino Romano, some producers offer flavored varieties infused with ingredients like black pepper, chili flakes, herbs, or truffles. These flavored cheeses add extra layers of complexity and aroma to dishes.

While these variations exist, it’s important to note that authentic Pecorino Romano cheese must meet specific production criteria to bear the name. These criteria typically include being made from sheep’s milk, aged for a minimum period, and produced in designated regions of Italy such as Lazio and Sardinia.

What Does Pecorino Romano Taste Like

Pecorino Romano cheese has a distinct and robust flavor profile characterized by its sharpness, saltiness, and tanginess. Here’s a breakdown of its taste:

1. Sharpness: Pecorino Romano is known for its sharp and tangy taste, which comes from the aging process and the natural fermentation of sheep’s milk. The longer the cheese is aged, the sharper its flavor becomes.
2. Saltiness: Pecorino Romano is a salty cheese, owing to both the natural salt content in sheep’s milk and the addition of salt during the cheese-making process. The saltiness helps to balance the cheese’s sharpness and adds depth to its flavor profile.
3. Nutty and Savory Notes: Alongside its sharp and salty characteristics, Pecorino Romano may also exhibit nutty and savory undertones, especially in aged varieties. These flavors contribute to the complexity of the cheese and enhance its overall taste experience.
4. Umami: Pecorino Romano contains natural glutamates, which contribute to its umami richness. Umami is often described as a savory, meaty flavor that adds depth and complexity to foods.
5. Grassy and Herbal Aromas: Depending on the specific production methods and the diet of the sheep, Pecorino Romano may also have subtle grassy or herbal aromas, reflecting the terroir of the region where it’s produced.

Overall, Pecorino Romano is a bold and flavorful cheese that can vary in intensity depending on factors such as aging, production methods, and the specific characteristics of the milk used. It’s prized for its ability to add depth and complexity to dishes, whether grated over pasta, shaved onto salads, or enjoyed on its own as a table cheese.

How Pecorino Romano is Made

The traditional process of making Pecorino Romano cheese involves several key steps, each crucial to achieving its distinctive flavor and texture:

1. Milk Sourcing: Pecorino Romano is made exclusively from fresh sheep’s milk, sourced from local farms in designated regions of Italy, primarily Lazio and Sardinia. The milk is prized for its rich flavor and high-fat content, which contribute to the cheese’s characteristic taste.
2. Curd Formation: The fresh sheep’s milk is heated in large vats, then mixed with rennet, a natural enzyme that helps coagulate the milk. As the milk curdles, it forms solid curds and liquid whey.
3. Cutting and Draining: Once the curds have formed, they are cut into small pieces to release more whey. The curds are then allowed to settle and drain, with the whey being separated from the curds.
4. Molding: The drained curds are placed into molds, where they are pressed to remove excess moisture and shape the cheese into wheels or blocks. The cheese is typically pressed for several hours to achieve the desired firmness.
5. Salting: After molding, the cheese wheels or blocks are soaked in a brine solution, which imparts saltiness to the cheese and helps preserve it during the aging process. The duration of salting can vary but typically lasts for a few days to a week.
6. Aging: The salted cheese is then transferred to aging rooms or caves, where it is left to mature for a minimum period, usually around 8 to 12 months. During aging, the cheese develops its characteristic flavor and texture, becoming sharper and more complex over time.
7. Quality Control: Throughout the aging process, the cheese is regularly monitored and turned to ensure even maturation. Skilled cheesemakers inspect the cheese for quality and flavor development, adjusting conditions as needed to achieve the desired results.
8. Final Inspection and Packaging: Once fully aged, the Pecorino Romano cheese is inspected for quality and consistency. It is then typically wrapped in protective wax or vacuum-sealed to preserve its freshness and flavor until it reaches consumers.

The traditional methods of making Pecorino Romano cheese have been passed down through generations of cheesemakers, with slight variations depending on regional customs and artisanal techniques. While modern production methods may incorporate some mechanization, the essence of crafting Pecorino Romano remains rooted in centuries-old traditions and craftsmanship.

How To Use Pecorino Romano

Pecorino Romano cheese is a versatile ingredient that can be used in various ways to add depth, flavor, and richness to a wide range of dishes. Here are some popular ways to use Pecorino Romano:

1. Grated Over Pasta: Pecorino Romano is a classic topping for pasta dishes such as spaghetti alla carbonara, cacio e pepe, and pasta with tomato-based sauces. Simply grate the cheese over hot pasta just before serving to allow it to melt slightly and infuse the dish with its salty, savory flavor.
2. Shaved onto Salads: Add depth and complexity to salads by shaving Pecorino Romano cheese over fresh greens. Its sharp, tangy flavor pairs well with bitter greens like arugula or radicchio, as well as with sweeter elements like ripe tomatoes or fresh fruit.
3. Served as a Table Cheese: Pecorino Romano can be enjoyed on its own as a table cheese, served alongside crusty bread, olives, and cured meats for a simple yet satisfying appetizer or snack. Its robust flavor makes it a standout addition to any cheese platter.
4. In Risottos and Risotto-style Dishes: Stir grated Pecorino Romano cheese into creamy risottos or risotto-style dishes to add richness and depth of flavor. Its salty, tangy taste complements the creamy texture of the rice, creating a harmonious balance of flavors.
5. As a Pizza Topping: Sprinkle grated Pecorino Romano cheese over pizza just before baking to add a punch of flavor and a crispy, golden-brown finish. Its sharpness pairs well with tomato sauce, while its melting properties help create a gooey, savory topping.
6. In Savory Bakes and Casseroles: Incorporate Pecorino Romano cheese into savory bakes and casseroles for added flavor and richness. Whether sprinkled on top of a gratin, mixed into a quiche or frittata, or folded into a savory bread or muffin batter, Pecorino Romano can elevate the dish to new heights.
7. As a Flavor Booster: Use Pecorino Romano cheese as a flavor booster in soups, stews, and sauces. Stir grated cheese into broths, sauces, or creamy soups to add depth and complexity to the dish, or sprinkle it over hot dishes just before serving for a burst of flavor.

These are just a few ideas for using Pecorino Romano cheese in your cooking, but the possibilities are endless. Experiment with different dishes and flavor combinations to discover new ways to enjoy this delicious and versatile cheese.

Substitute for Pecorino Romano

If you’re looking for a substitute for Pecorino Romano cheese, several options can provide a similar flavor profile and texture, depending on the dish you’re preparing. Here are some alternatives:

1. Parmigiano-Reggiano: Parmigiano-Reggiano, also known as Parmesan cheese, is perhaps the closest substitute for Pecorino Romano. It has a similar sharpness, nuttiness, and saltiness, making it an excellent choice for pasta dishes, salads, and gratins.
2. Grana Padano: Grana Padano is another Italian cheese that shares similarities with both Pecorino Romano and Parmigiano-Reggiano. It has a slightly milder flavor and a smoother texture, but it can still work well as a substitute in many recipes.
3. Asiago: Asiago cheese, particularly the aged variety (Asiago d’allevo), offers a tangy, nutty flavor that can complement dishes like pasta, risotto, and salads. It’s a bit less salty than Pecorino Romano but still adds depth and richness to dishes.
4. Manchego: Manchego cheese, made from sheep’s milk, has a distinctively nutty and savory flavor with a slightly tangy finish. While it’s not Italian like Pecorino Romano, it can still provide a delicious alternative in recipes where the sharpness of Pecorino Romano is desired.
5. Aged Gouda: Aged Gouda cheese offers a rich, complex flavor profile with hints of caramel and butterscotch. While it lacks the sharpness of Pecorino Romano, its nutty undertones and firm texture make it a suitable substitute in certain dishes, especially those where a milder cheese is preferred.
6. Sharp Cheddar: Sharp cheddar cheese is readily available and can be used as a substitute for Pecorino Romano in a pinch. While it won’t have the same Italian flavor profile, its sharpness and tanginess can still add depth to dishes like pasta, soups, and casseroles.

When substituting Pecorino Romano with another cheese, keep in mind that each cheese has its own unique flavor profile, so the dish may have a slightly different taste and texture. Experiment with different cheeses to find the best substitute based on your personal preference and the requirements of the recipe.

Where to Buy Pecorino Romano

You can buy Pecorino Romano cheese at various places, including:

1. Local Grocery Stores: Many well-stocked grocery stores carry Pecorino Romano cheese in the dairy or specialty cheese section. Look for it alongside other Italian cheeses or in the imported cheese section.
2. Italian Markets: Specialty Italian markets or delis often have a wide selection of Italian cheeses, including Pecorino Romano. These markets may offer a variety of brands and aging options to choose from.
3. Cheese Shops: Cheese shops or gourmet food stores are excellent places to find high-quality Pecorino Romano cheese. Cheese mongers can provide recommendations based on your preferences and may offer samples to taste before you buy.
4. Online Retailers: You can purchase Pecorino Romano cheese from various online retailers that specialize in gourmet foods and cheeses. Websites like Amazon, igourmet, and Murray’s Cheese offer a range of options, including different brands and aging varieties.
5. Farmers’ Markets: Some farmers’ markets feature local cheese producers who sell their artisanal cheeses, including Pecorino Romano. Buying directly from producers at farmers’ markets allows you to support local businesses and often provides access to unique and freshly made products.
6. Cheese Cooperatives: In some regions, cheese cooperatives or dairy farms sell their products directly to consumers. These cooperatives may offer Pecorino Romano cheese made using traditional methods and locally sourced milk.

When purchasing Pecorino Romano cheese, consider factors such as the cheese’s age, origin, and quality. You may prefer a younger cheese for milder flavor or an aged cheese for more complexity. Additionally, check the label for information on the cheese’s production methods and whether it meets any specific quality standards or certifications.

How To Store Pecorino Romano

Proper storage is essential to maintain the freshness and flavor of Pecorino Romano cheese. Here’s how to store it effectively:

1. Refrigeration: Pecorino Romano cheese should be stored in the refrigerator to keep it cool and prevent it from spoiling. Wrap the cheese tightly in wax paper or parchment paper, then place it in a resealable plastic bag or an airtight container to protect it from moisture and odors in the fridge.
2. Cheese Paper: If possible, store Pecorino Romano cheese in cheese paper, which is specially designed to allow the cheese to breathe while protecting it from drying out. Cheese paper helps maintain the cheese’s texture and flavor over time.
3. Avoid Plastic Wrap: Avoid wrapping Pecorino Romano cheese directly in plastic wrap, as it can trap moisture and cause the cheese to sweat, leading to mold growth and off flavors. If you must use plastic wrap, wrap the cheese loosely to allow air circulation.
4. Cheese Drawer: Store Pecorino Romano cheese in the cheese or deli drawer of your refrigerator, where the temperature and humidity are typically more stable than in other parts of the fridge. This helps preserve the cheese’s freshness and prevents it from absorbing strong odors from other foods.
5. Proper Temperature: Keep the refrigerator temperature between 34°F to 38°F (1°C to 3°C) to slow down the growth of bacteria and maintain the quality of the cheese. Avoid placing the cheese near the back of the fridge where temperatures may fluctuate more significantly.
6. Aging Considerations: If you’re aging Pecorino Romano cheese further at home, you may choose to store it in a cheese cave or cellar where temperature and humidity levels can be controlled more precisely. Follow specific aging guidelines for optimal results.
7. Use in a Timely Manner: Pecorino Romano cheese is best enjoyed within a few weeks of purchase for optimal flavor and texture. As it ages, the cheese may become drier and more crumbly, so it’s best to consume it while it’s still fresh.

By following these storage guidelines, you can prolong the shelf life of Pecorino Romano cheese and enjoy its delicious flavor in various dishes.

Frequently Asked Questions (FAQs) About Pecorino Romano