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Pecorino Romano is a hard, salted cheese. It’s a fragrant and sharp variety, known for its bright, rich, and slightly tangy flavor. Produced in Italy, in the Lazio region, particularly around Rome.

Pecorino Romano complements roasted vegetables wonderfully, such as cauliflower. Grated cheese is often used in filled pastas (like ravioli, capelletti), savory pies, casseroles, and puddings — for example, lamb ricotta pudding.

When grated, it’s also perfect for first courses like duck stew, carbonara sauce, or various risottos.

Due to its relatively strong saltiness, Pecorino Romano is usually used as a component of a dish. Italian home cooks often replace Parmesan with sheep’s cheese to reduce the amount of added salt.

As a standalone appetizer, Pecorino Romano can be served with cured meats, fruits, and fresh bread. Add a touch of aromatic honey (orange blossom, chestnut), and it becomes a delightful dessert.

The cheese pairs beautifully as an aperitif with both young and mature dry wines. It also goes well with light beer.