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Traditional Pecorino Romano cheese wedge – sharp Italian sheep’s milk cheese, ideal for grating.
Block of pecorino romano cheese with a small pile of grated cheese on the side.
pecorino romano cheese with a knife on a textured surface
Affetto Italiano

Pecorino Romano Cheese

Sale price£7.45

Sharp and salty Pecorino Romano cheese made from 100% sheep’s milk. Perfect for grating over pasta, soups, and classic Italian recipes.

Size:
Traditional Pecorino Romano cheese wedge – sharp Italian sheep’s milk cheese, ideal for grating.
Pecorino Romano Cheese Sale price£7.45

Pecorino Romano Cheese

Discover the bold flavour of Pecorino Romano, a traditional Italian hard cheese made from sheep’s milk. With its sharp, salty character and crumbly texture, this iconic Pecorino cheese is a staple in Italian kitchens.

Pecorino Romano cheese has been crafted for over 2,000 years, originating in Rome and beloved for its rich, savoury taste. Aged to perfection, it features a golden rind and a pale, compact interior that becomes firmer and more aromatic with time.

Grate it over pasta, mix it into soups, or use it to elevate your sauces – this is the cheese Pecorino lovers reach for when only the real deal will do.

How to enjoy

  • Grate over spaghetti, carbonara, or amatriciana for an authentic Roman flavour.
  • Add to casseroles, risottos, or gratins for a salty, cheesy punch.
  • Enjoy with fresh pears, grapes, or figs on a cheese board.
  • Melt into panini or grilled cheese sandwiches.
  • Pair with robust Italian red wines like Chianti or Montepulciano.

With its lingering nutty, salty taste, Pecorino Romano cheese is a chef’s secret weapon and a must-have for home cooks who love bold Italian flavour.

Origin

The name Pecorino Romano comes from pecora, the Italian word for sheep – a nod to its key ingredient: 100% sheep’s milk. This variety originates in and around Rome, where it’s been produced since ancient times. Roman soldiers even carried Pecorino cheese as part of their rations.

Its production involves adding rennet to the curd, then aging the cheese to create its famously sharp and intense aroma. With mentions dating back to Pliny the Elder, this is one of Italy’s oldest cheeses – and still one of its most loved.

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