Ingredient Information

Cheese, Pecorino-Romano

Pecorino-Romano is an aged sheep’s milk cheese that is made using lamb rennet. It is a hard cheese (not quite as hard as parmesan) and grates well. Manufactured mostly on the island of Sardinia, Pecorino-Romano has a fine aroma with a piquant flavor that is determined by the length of time aged (usually 8 to 12 months).

Most American Romano cheese is made with cow’s milk and, as with many parmesans made in the U.S., is an inferior product. There are, however, now artisan cheese makers that use sheep’s or goat’s milk and make an excellent domestic product.

Recipes Using Pecorino-Romano Cheese

Vegetarian Lasagna
Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese
Baked Penne
Romano Grits
Zucchini Chevre Risotto
Fettuccine with Roasted Red Pepper Vinaigrette