Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk (pecora means “sheep” in Italian). It is one of Italy’s oldest cheeses, with origins dating back to the Roman Empire, when it was a staple ration for Roman legionnaires. It holds a DOP designation and is primarily produced in Lazio, Sardinia, and the province of Grosseto in Tuscany.

Flavor Profile

Pecorino Romano is sharp, salty, and assertive, with a tangy, almost peppery bite that distinguishes it from milder cow’s milk hard cheeses. The texture is hard and granular, ideal for grating. The flavor is bold and concentrated, so a little goes a long way. It is more intense and savory than Parmigiano-Reggiano, with the distinctive tang of sheep’s milk.

How to Use Pecorino Romano

This is the essential cheese for classic Roman pasta dishes: cacio e pepe, carbonara, amatriciana, and gricia. Grate over pasta, soups, and roasted vegetables. Its assertive flavor stands up to bold ingredients like black pepper, guanciale, and tomato.

Pairing Suggestions

Pair with a robust Italian red like Chianti, Nero d’Avola, or Aglianico. Also pairs well with honey, fresh fava beans (a traditional Roman spring pairing), and pears.