Pecorino Romano

Light, airy flakes. An ancient Roman classic.

The Flavor Experience

Grated Pecorino Romano delivers sharp, savory thrusts of sea salt, umami, and tongue-biting zest to any dish. It's distinctly granular, yet lustrous structure is upheld in its grated form and its assertive tang takes sauces and pasta dishes to the next level.

The Story

Pecorino Romano is one of the earliest recorded cheeses. Roman soldiers were given rations of it on voyages and details of its production were expounded upon by Pliny the Elder and Hippocrates 2,000 years ago. Central and Southern Italy’s answer to Parmigiano and Grana Padano, this tangy grating cheese lends itself to robust, savory dishes. Though Pecorino Romano was traditionally produced in the Lazio region surrounding Rome, its high demand called for an expansion of its production to regions with similar terroir and breeds of sheep, including Tuscany and Sardinia. It is produced seasonally between November and June and lamb rennet is traditionally used as the milk coagulant. The wheels are dry-salted by hand during the 8-12 month aging process and its firm, granular texture is a result of bringing the curds to a high temperature during production. Pecorino Romano's distinctly sharp, zesty flavor profile is owed to the lamb lipase enzyme present in the rennet, which breaks milk-fats down into free fatty acids that then bind to form robust aroma and flavor compounds.

Usage Tips

Grated Pecorino Romano heightens and adds nuance to just about any dish. Top pasta, risotto, salads and casseroles or bake into crisps with a drizzle of Campari balsamic as an appetizer this is the ultimate cooking companion!

Quick Facts

Country of Origin: Italy
Milk Type/Treatment: Pasteurized Sheep
Rennet Type: Animal rennet