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Pecorino Romano Cheese
Affetto Italiano

Pecorino Romano
Sale price£7.45

Authentic Pecorino Romano, a sharp, salty Italian cheese, ideal for grating over pasta and enhancing a variety of dishes.

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Pecorino Romano Cheese
Pecorino Romano Sale price£7.45

Pecorino Romano

Savour the bold, salty taste of Pecorino Romano, a traditional Italian cheese made from sheep's milk and aged to perfection. Known for its sharp flavour and granular texture, this classic cheese is perfect for grating over pasta, soups, or salads, adding a touch of authentic Italian flavour to every dish.

This is a star ingredient that makes Italian dishes so sumptuous. Pecorino Romano is a traditionally crafted cheese that originated in Rome, hence the name. This hard and salty cheese is made from sheep’s milk. It is one of the most ancient cheeses from Italy. It comes with a tough, yellow rind that encases a yellowish-white interior.

The taste becomes sharper with ageing. When mature, the cheese becomes hard and crumbly in texture. Thus, pecorino Romano is ideal for grating and cooking. Because of its sweet and aromatic flavour, Pecorino Romano is used on different kinds of pasta and pizzas. It pairs well with Italian red wine.

 


How to enjoy

The lingering taste of Pecorino makes it a good pal for chefs and foodies. As you bite into a slice, the nutty flavour will fill up your mouth, followed by its saltiness. Savour Pecorino Romano with a glass of red wine to enjoy its aroma and taste.

Make a delicious grilled cheese sandwich with slices of Pecorino, or grate it over pasta for a creamy cheesy layer. Pecorino gels with other cheeses on a cheese platter. Thus, it is one of the key ingredients of cheese boards. The salty Pecorino complements sweet pears or grapes. Pecorino is put in casseroles and gratins as stuffing.

Origin

The Italian word “Pecora” means sheep, and Pecorino derived its name from it. It has many varieties, depending on the place of origin. The one that is made in or near Rome has been named Pecorino Romano. It was made in Italy as far as 2,000 years back.

We find reference to it from the writings of Italian writer Pliny the Elder. Rural families in Italy depended on sheep for essential items like food, and thus, cheese made from sheep’s milk became a staple for them. Rennet is added to the curd that renders an intense aroma and sharp taste to the cheese.

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