ITALIAN · 68 / 163
Pecorino Romano
Sharp, salty, tangy and intensely savory.
Milk & style
Sheep; usually pasteurized in U.S. retail • Origin Lazio / Sardinia / Grosseto
Rennet Animal (listed in guide; check current label)
Tang 7/10 · Funkiness 3/10
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Food, wine & beer pairings
Food
Cacio e pepe, carbonara, fava beans, pasta or soups
Wine
Frascati or Chianti
Beer
Pilsner or saison
More about this cheese
History & producer
Origin Lazio / Sardinia / Grosseto dairy or affineur – verify the current wheel label Pecorino Romano belongs to the italian tradition associated with Origin Lazio / Sardinia / Grosseto. Recipes and sourcing can vary by shipment, so use the current package or wheel label to identify the exact dairy and milk treatment.
At the cheese counter
The bold, salty sheep's-milk cheese behind cacio e pepe and carbonara.
In the kitchen
MELTING: Very good with gentle heat; aged pieces may release a little oil. GRATING: Excellent when cold. SHAVING: Excellent when cold – use a vegetable peeler or cheese plane.
Enjoy within
7-14 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
