Preparation, uses, and tips
As a grating cheese, Pecorino can be served simply, perhaps dressed with a fine olive oil, and with the possible addition of a few
drops of lemon juice or aged balsamic vinegar, which tends to have a sweet flavor
that harmonizes well with the cheese. A robust Sicilian dish made with fresh grilled sardines
features a Pecorino and fresh-garlic
Pecorino Romano table cheeses, known for their mild flavor, include fresh unripened
(unaged) Pecorino, called fresco, the slightly aged cheese called
semifresco, and Pecorino dolce. Hard cheeses and grating cheeses, such as the
aged Pecorino Romano, are, like many European wines, a regulated product and major export;
only those produced in specific regions may bear this name. Today, the majority of this cheese
is made in Sardinia, through an ancient, labor-intensive process.
Romano is also produced in the United States, Canada, and other countries, to be used as a
grating cheese, and is made from the milk of
cows, sheep, or goats.
Pecorino Romano cheese, 1 Tbsp (grated)
Total Fat: 1.5g