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Pecorino
This sharp, salty, hard cheese originated in southern and central Italy and the islands of
Sicily and Sardinia. Pecorino is ideal for grating, and, for those who like a full-flavored
cheese, it is also a fine table cheese. Made of part-skim sheep’s milk, it is one of the
oldest of Italian cheeses, already recorded as an exported variety in the 1st century A.D.
Although it has been compared to Parmesan, the two
cheeses have distinctly different flavors.
Varieties
Pecorino Romano table cheeses, known for their mild flavor, include fresh unripened
(unaged) Pecorino, called fresco, the slightly aged cheese called
semifresco, and Pecorino dolce. Hard cheeses and grating cheeses, such as the
aged Pecorino Romano, are, like many European wines, a regulated product and major export;
only those produced in specific regions may bear this name. Today, the majority of this cheese
is made in Sardinia, through an ancient, labor-intensive process.
Romano is also produced in the United States, Canada, and other countries, to be used as a
grating cheese, and is made from the milk of cows, sheep,
or goats.
Buying and storing tips
Wrap this cheese in heavy paper and store it in the bottom of the refrigerator. Unaged, the
cheese will keep for two to four weeks. Well aged, it will keep indefinitely.
Availability
Pecorino is widely available in natural foods, grocery, and specialty stores.
Preparation, uses, and tips
As a grating cheese, Pecorino can be served simply, perhaps dressed with a fine olive oil, and with the possible addition of a
few drops of lemon juice or aged balsamic vinegar, which tends to have a sweet flavor that
harmonizes well with the cheese. A robust Sicilian dish made with fresh grilled sardines
features a Pecorino and fresh-garlic filling.
Nutritional Highlights
Pecorino Romano cheese, 1 Tbsp (grated)
Calories: 23
Protein: 2.1g
Carbohydrate: 0.19g
Total Fat: 1.5g
Fiber: 0.0g
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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