Pecorino Romano
A hard, salty Italian grating cheese made from sheep's milk, produced mainly in Sardinia and Lazio. It is aged at least 5 months and often 8 or more.
| Category | Cheese |
|---|---|
| Maker / Origin | Sardinia, Italy |
| Storage | Wrap tightly in foil or plastic, or in wax paper then plastic; keep in the cheese drawer. |
| Shelf life | About 4 to 6 weeks once cut; whole wedges keep for months. It dries rather than spoils. |
| Best uses | Cacio e pepe, carbonara, amatriciana, grated over beans, soups, and vegetables. |
| Substitutes | Parmigiano-Reggiano for a milder result, or aged Asiago. |
| Pairings | Full-bodied red wines, honey, and ripe pears on a board. |
| Last checked | October 18, 2026 |
About it
Pecorino Romano is one of Italy's oldest cheeses, made since Roman times and once a ration for soldiers. Wheels are salted repeatedly as they age, giving a firm, crumbly paste and a sharp, peppery bite stronger than Parmesan's.
Storing it
If the surface dries or molds, trim it away; the cheese beneath keeps well. Grated Pecorino freezes for up to 2 months.
Using it
Grate Pecorino fine and add it to hot pasta with some of the cooking water to form a sauce. Use a lighter hand than with Parmesan; it is saltier.
Swaps & pairings
Parmigiano-Reggiano is the classic substitute, sweeter and less salty. An aged Manchego wedge grates similarly for pasta in a pinch.
More from this maker: Sardinia, Italy