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Pecorino Romano Cheese

A favorite for centuries, Pecorino Romano cheese has been a popular cheese since ancient Roman times. Originating from Italy, it’s made from sheep's milk, and aged up to 2 years, developing a robust and tangy taste, and sharp saltiness. Perfect for grating, Pecorino adds umami to many dishes like pasta and salads.
Milk Type
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1 - 7 of 7 products
Pecorino Toscano Stagionato DOP
Pecorino Toscano Stagionato DOP
from Italy by Fromage Marquis

This distinctive Italian cheese makes a fragrant addition to your table or cuisine.

5(8 reviews)
Pecorino Al Tartufo
Pecorino Al Tartufo
from Italy by Caseificio S. Maria

An aromatic and flavorful sheep's milk cheese with pieces of white and black Italian truffles studded throughout.

5(1 review)
Pecorino Romano - Sheep Milk Cheese
Pecorino Romano
from Italy by

A hard, salty sheep's milk cheese as ancient as the Romans, often used for grating over pasta and other meals.

Pecorino Romano - Genuine
Pecorino Romano - Genuine
from Italy by Sini Fulvi

Pecorino Toscano Fresco
Pecorino Toscano Fresco
from Italy by Tuscany

A mild and young sheep's milk cheese made in Tuscany.

4.7(3 reviews)
This product is currently out of stock. Request a Back In Stock Notification.
Pecorino Romano
Pecorino Romano
from Italy by Sini Fulvi

A strong-flavored, rock hard cheese from Lazio, Italy, perfect for grating.

4.7(3 reviews)
This product is currently out of stock. Request a Back In Stock Notification.
Pecorino Ginepro
Pecorino Ginepro
from Italy by Emilia

A sweet and fresh sheep's milk cheese from Romagna, Italy.

This product is currently out of stock. Request a Back In Stock Notification.
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More About Pecorino Romano Cheese

Italian Pecorino cheese originated in ancient Rome, dating back over 2,000 years. The name "Pecorino" comes from the Italian word "pecora," meaning sheep and over the centuries, its production spread across Italy, with specific regions like Lazio, Sardinia, and Tuscany renowned for producing this flavorful cheese. Today, Pecorino Romano continues to be celebrated as a cherished part of Italian culinary heritage and a favorite among cheese connoisseurs.

The texture of Pecorino Romano is firm and crumbly, with a grainy feel that adds a delightful mouthfeel to every bite. As the Pecorino ages, it becomes harder and develops a granular texture, making it a great grating cheese, like Parmigiano Reggiano.

Pecorino Cheese Recipes and Uses

This versatile cheese finds use in various Italian dishes, especially as a grating cheese over pasta, soups, and salads. Its bold flavor also pairs well with fruits and honey or served alongside cured meats and olives on a cheese platter.

  • In Pasta: The best Pecorino cheese is often grated over pasta dishes like spaghetti carbonara, cacio e pepe, or amatriciana. Its bold flavor enhances the overall taste of the dish, creating a savory and satisfying experience.
  • Cheese Platters: Serve alongside other cheeses, cured meats, fruits, and olives on a cheese platter. Its distinctive taste and crumbly texture make it a delightful addition to any cheeseboard.
  • Salads: Shave or grate over salads, especially those with bitter greens like arugula or radicchio. The cheese's sharpness complements the fresh flavors, adding complexity to the salad.
  • Soups and Stews: Add to enrich the flavor of hearty soups and stews. Its umami-rich taste elevates the overall taste of the dish.
  • Pizza and Flatbreads: Sprinkle over pizza or flatbreads before baking. Its robust taste pairs well with tomato-based sauces and other toppings.

Pecorino Cheese vs Parmesan

At first glance, these two Italian cheeses look very similar and are often used interchangeably. The foremost difference between these two cheeses is that Parmesan is made from unpasteurized cow’s milk while the best Pecorino Romano is produced from 100% sheep’s milk. Parmesan has fruity, nutty notes, while Pecorino is characterized by a spicier, more assertive flavor profile.

Pecorino’s aggressive taste is best shaved over hearty pastas like all’amatriciana, carbonara, and cacio e pepe, while the sweeter milder Parmesan shines in creamy Fettuccine Alfredo or risotto. A versatile addition to a wide range of dishes, both cheeses can also be enjoyed as a stand-alone or a savory addition to your next cheese tray or charcuterie board. Thanks to their distinct yet incredible taste, a bit of honey or a slice of cured meat really brings out the flavor. Enjoy this delightful Italian cheese at its finest by ordering a wedge online, right here, at Gourmet Food Store!

Ordering Pecorino Romano Online

Ordering Pecorino Romano online at Gourmet Food Store is simple and oh-so-convenient. First and foremost, our carefully curated cheese selection guarantees the highest quality Pecorino Romano brands, sourced directly from reputable producers. With just a few clicks, you buy Pecorino Romano and have it delivered to your doorstep! You’ll find an easy-to-navigate website with detailed product descriptions and customer reviews, plus a secure online payment system that ensures a safe and seamless transaction.

At Gourmet Food Store, we take great care in packaging and shipping, ensuring your Pecorino Romano arrives in perfect condition. Embrace the joy of authentic Italian flavors in your home cooking, order Pecorino Romano online.

Pecorino Romano Cheese Questions And Answers

Q:What is pecorino Romano used for?
A:This versatile cheese is primarily used for grating over pasta, risotto, polenta, and shaving over salads and pizzas.
Q:What does pecorino cheese taste like?
A:Bold and tangy, with a nutty complexity and the perfect balance of salty and savory.
Q:Can you freeze pecorino Romano?
A:Yes, you can freeze Pecorino Romano cheese, but freezing may alter its texture and flavor due to its high moisture content. Portion, wrap airtight, label, and freeze promptly. Thaw in the refrigerator to preserve its best quality. Use within a reasonable time after thawing.
Q:Is pecorino Romano like parmesan?
A:In some ways, pecorino and parmesan are similar, but because the former is made of more intense-tasting sheep’s milk, the flavor is sharper and tangier. Parmesan is a bit sweeter, and often aged for longer.
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