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This sharp, salty, hard cheese originated in southern and central Italy and the islands of Sicily and Sardinia. Pecorino is ideal for grating, and, for those who like a full-flavored cheese, it is also a fine table cheese. Made of part-skim sheep’s milk, it is one of the oldest of Italian cheeses, already recorded as an exported variety in the 1st century A.D. Although it has been compared to Parmesan, the two cheeses have distinctly different flavours.
Pecorino Romano table cheeses, known for their mild flavour, 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, labour-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.
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 flavour that harmonizes well with the cheese. A robust Sicilian dish made with fresh grilled sardines features a Pecorino and fresh-garlic filling.
Pecorino Romano cheese, 1 Tbsp (grated)
Calories: 23
Protein: 2.1g
Carbohydrate: 0.19g
Total Fat: 1.5g
Fiber: 0.0g
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2005.