Cheese, pecorino romano

Origins and history

Pecorino Romano cheese originated in the regions of Lazio, Sardinia, and Tuscany in Italy. It has a rich historical significance, dating back to ancient Roman times when it was a staple in the diet of Roman soldiers. The cheese was highly valued for its long shelf life and nutritional benefits, making it an essential part of their rations during long military campaigns.

Nutritional information

Pecorino Romano cheese is a good source of protein, calcium, and phosphorus. It is also rich in vitamins A and B12. A 1-ounce (28g) serving of Pecorino Romano cheese contains approximately 110 calories.

Allergens

Pecorino Romano cheese is made from sheep's milk and may not be suitable for individuals with lactose intolerance or dairy allergies.

How to select

When selecting Pecorino Romano cheese, look for a well-aged cheese with a firm texture and a pale yellow color. Avoid cheeses with any signs of mold or excessive dryness. Opt for cheese that is sold in whole pieces rather than pre-grated, as it tends to have better flavor and quality.

Storage recommendations

To maintain the freshness and quality of Pecorino Romano cheese, it is best stored in the refrigerator. Wrap the cheese tightly in wax paper or plastic wrap to prevent it from drying out. It can be stored for up to several months if properly sealed.

How to produce

Pecorino Romano cheese is traditionally produced by using sheep's milk, rennet, and salt. The milk is heated, curdled, and then left to ferment and age for several months. The aging process contributes to the cheese's distinct flavor and texture.

Preparation tips

Pecorino Romano cheese is commonly grated or shaved over pasta dishes, such as spaghetti carbonara or cacio e pepe, to add a burst of flavor. It can also be enjoyed on its own or paired with fruits, nuts, or cured meats for a delightful cheese platter. When using Pecorino Romano in recipes, remember that it is a salty cheese, so adjust the amount of salt in the dish accordingly.

Substitutions

A suitable substitute for Pecorino Romano cheese is Parmesan cheese, which shares a similar texture and flavor profile. However, Parmesan has a milder taste, so you may need to add a touch of salt to compensate.

Culinary uses

Pecorino Romano cheese is widely used in Italian cuisine. It is a key ingredient in classic dishes like pasta alla gricia, bucatini all'amatriciana, and saltimbocca. The cheese is also a popular choice for grating over salads, roasted vegetables, and soups, adding a burst of flavor and enhancing the overall taste.

Availability

Pecorino Romano cheese is commonly available in Italy, particularly in the regions of Lazio, Sardinia, and Tuscany. It is also exported and can be found in specialty cheese shops and gourmet grocery stores worldwide.