Pecorino Romano DOP is one of the most frequently used cheeses in Italian cuisine. It’s one of Italy’s oldest cheeses too and was a staple of the Roman legions.
Pecorino Romano is made from sheeps milk and is aged for 12 months. It has a tangy shaprness and hard texture that makes it perfect as both a grating cheese and a table cheese.
Many Italians use Pecorino Romano instead of Parmesan on pasta dishes with stronger flavours and is the “go to” cheese for most chefs.