Pecorino Romano’s Taste
This is the real deal pasta cheese. Sharp and salty, in perfect harmony. Pecorino Romano can thank its signature flavor to its savory sheep’s milk base, upon which stronger, nuttier tones arise. Despite the upfront nature of its flavors, it is remarkably accessible, and a good cheese with which to start an aspiring cheese lover. This cheese is known for its granular, mineral texture, which becomes a luscious, al dente crunch once you take a bite. It feels great on your palette whether chunked, shaven, or bitten straight off of a hunk.
Serving Pecorino Romano
Its texture makes it perfect for grating over pasta, and it’s a fantastic addition to mac & cheese. My aunt brings me two pounds of it every summer when she visits from Italy; little does she know that we sell the exact same thing right here in NYC. When shaven, it also sits well atop any salad. Any earthy red wine (i.e. Sangiovese, Syrah) or light or hoppy beer (i.e. saisons, IPA) will pair well with it. It sports a straw-white color that can act as a welcome contrast to any colorful vegetable dish, while also adding some sharper tones to the mix when paired with juicy fruits.
How Pecorino Romano Is Made
This ancient cheese is a must-have 365 days of the year. Literally! Roman soldiers were given daily rations of Pecorino Romano on longer journeys. Described thousands of years ago by Pliny the Elder, it was first created in the Roman countryside. Fast forward two millennia, and it’s still made with the same ancient recipe. This is one of the last Pecorino Romanos still made in the area of Rome; most are now made in Sardinia. Its status as a DOP cheese (Denominazione di Origine Protetta, or Protected Designation of Origin) ensures under European law that this cheese is the realest deal you can get, and at a steal of a price!