Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It has been produced in Rome and throughout central Italy for over 2,000 years.
Pecorino Romano was first produced in ancient Rome and served as a staple for Roman soldiers.
During the Middle Ages, the cheese was used as a currency of sorts, often used to pay taxes.
In the 19th century, production of Pecorino Romano shifted from Rome to the island of Sardinia, where it is still produced today.
In 1996, Pecorino Romano was given PDO (Protected Designation of Origin) status by the European Union.
Parmigiano-Reggiano is a hard, granular cheese made from cow's milk. It is produced in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua in Italy.
Asiago is an Italian cow's milk cheese that comes in two varieties: Asiago pressato, a semi-soft cheese, and Asiago d'allevo, a hard cheese.
Pecorino Toscano is a sheep's milk cheese from Tuscany, Italy. It has a delicate flavor and a softer texture than Pecorino Romano.
The classic hard, salty cheese that is perfect for grating over pasta dishes or served as a standalone cheese.
A version of Pecorino Romano that has been aged for a shorter time, resulting in a milder flavor and softer texture.
A premium version of Pecorino Romano that has been aged for over 18 months, resulting in a more complex flavor profile.
No, Pecorino Romano is made with animal rennet and is not suitable for vegetarians.
While it is possible to melt Pecorino Romano, it is not typically used in recipes that require melted cheese due to its salty flavor.
Pecorino Romano is made from sheep's milk and has a saltier, sharper flavor. Parmesan, on the other hand, is made from cow's milk and has a nuttier, milder flavor.
If stored properly in the refrigerator, Pecorino Romano can last for up to 6 months.
While Pecorino Romano and other aged cheeses contain less lactose than fresh cheeses, they still contain some lactose and may not be suitable for those with lactose intolerance.