Pecorino

What Is Pecorino?

Pecorino takes its name from the Italian word pecora (“sheep”) and refers to a family of cheeses made from sheep’s milk. Regional varieties include Pecorino Romano, Pecorino Sardo, and Pecorino Toscano; Pecorino Romano is the most common and hardest.

Aged for a long time, Pecorino Romano has a firm, crumbly texture and a distinctly salty, sharp flavor; it is usually eaten grated.

Pecorino Nutrition

Pecorino Romano is a nutrient-dense hard cheese, providing about 387 kcal of energy, 31.8 g of protein, and 26.9 g of fat per 100 g. It is also one of the cheeses highest in calcium.

What Are the Benefits of Pecorino?

With its high protein and calcium content, Pecorino can be included as part of a balanced diet. Even a small amount adds a distinct flavor and nutritional value.

This is general information; Pecorino is a food, not a medical treatment. Because its salt content is high, people who need to restrict salt are advised to consume it carefully.

How to Choose Pecorino

Choose Pecorino according to the variety (Romano, Sardo, or Toscano) and how long it has been aged; freshly grated cheese is more aromatic than pre-grated packaged cheese.

• Buying it in a block and grating it just before use helps preserve freshness.
• The rind should be firm and natural in color, with no cracks or mold.
• A “Pecorino Romano DOP” label indicates authenticity.

How to Store Pecorino

Pecorino can be stored in the refrigerator for 3–4 weeks, wrapped at the cut surface in wax paper or cheese paper. Its firm texture helps it keep longer than some other cheeses.

Using Pecorino in the Kitchen

Pecorino is most often grated over pasta, risotto, and salads; it is a key ingredient in Cacio e Pepe, a classic Italian recipe.

How to Make Cacio e Pepe

Mix cooked pasta with plenty of black pepper, grated Pecorino Romano, and pasta water until creamy. It is a simple but technique-driven Roman classic.

What Recipes Use Pecorino?

Cacio e Pepe, pasta with Pecorino, and salads topped with grated Pecorino are among its best-known uses.

Frequently Asked Questions

What is the difference between Pecorino and Parmesan?

Pecorino is made from sheep’s milk, while Parmesan (Parmigiano-Reggiano) is made from cow’s milk. Pecorino generally has a saltier, sharper flavor.

Why is Pecorino Romano so hard?

The long aging process, usually 8 months or more, reduces the cheese’s moisture, making it firm and suitable for grating.

What dishes use Pecorino?

Pecorino is grated into Cacio e Pepe, some regional versions of Carbonara, and various pasta sauces.

How should Pecorino be stored?

Store it in the refrigerator wrapped in wax paper. Buying it in a block and grating it just before use is recommended.

Does Pecorino contain lactose?

Most of the lactose breaks down during the long aging process, so some people with lactose sensitivity may tolerate Pecorino better than other fresh cheeses. However, tolerance varies from person to person.