Pecorino romano cheese

Is Pecorino Romano from Italy worth seeking out, or can domestic options do the job?

Is Pecorino Romano from Italy worth seeking out, or can domestic options do the job?

Pecorino romano

The Italian Food Specialists on Instagram: “New on our product list is Pecorino Romano, aged 8 months! 🧀 made from sheep’s milk, whether eaten on its own or incorporated into your…”

Pecorino Romano today is still made from rich sheep’s milk (pecorino comes from the Italian word for sheep, pecora) and the cheesemaking process closely follows the traditions of the ancient Romans.

This cacio e pepe recipe is deceptively simple. The classic Italian pasta dish requires only pasta, pepper, and pecorino Romano cheese.

The other night, we had thawed chicken breasts, leftover grilled veggies, and three cups of heavy cream crowded together in the fridge, and for me this was just another night of "how can I pull these things together to create a dinner that tastes good AND helps clear out the fridge." The answer was simple: Make a sauce with the cream and toss it with the chicken, veggies, and maybe some pasta (which, of course, we always have on hand in the pantry). So, sauce. Cheese sauce made the most…

One of the world's great cheese-producing nations, Italy makes hundreds of varieties, ranging from mild, sweet bocconcini to sharp, pungent Pecorino Romano. Pecorino Romano is an aged, dry sheep's milk cheese, grated sparingly into pasta and other dishes as a potent flavor enhancer.

Not sure which cheese to use for your recipe? This Romano cheese vs. parmesan comparison should help you decide!

Many people think they’ve never had sheep’s-milk cheese before only to discover that they’re already big fans of it. Spain’s famed Manchego must be made with sheep’s milk, as must Rome’s delightfully salty and tangy Pecorino Romano. We cook with them regularly, but they’re just a small sampling of what you can find. We’re focusing our attention on other exceptional cheeses around the world and in the United States.