Pecorino, Romano Cheese, 200g

Pecorino Romano Cheese is 200g of Pecorino Romano DOP, the hard salty sheep’s milk cheese of Rome and Sardinia, the essential ingredient in cacio e pepe, amatriciana and pasta alla gricia. Pecorino Romano cheese is the most essential Roman pasta cheese. As a result, the assertive salt level and sheep’s milk character create the distinctive sauce of the great Roman pasta preparations. Furthermore, freshly grated Pecorino Romano melts into pasta water creating the creamy sauce no other cheese can replicate. In particular, 200g provides enough for several pasta preparations.

About Pecorino Romano Cheese

We source Italian Pecorino from specialist producers in Sardinia, Tuscany and Lazio. In particular, Pecorino Fiore Sardo is one of the oldest sheep’s milk cheeses in the world. As a result, each Pecorino variety has a distinct flavour shaped by region, breed and ageing method. Furthermore, Romano is saltier and suits cooking, while Toscano is milder and more approachable. However, all Pecorino varieties reward pairing with honey, figs and good red wine. In particular, flavoured Pecorino — with truffle or chilli — carries the sheep’s milk intensity into a new dimension. Additionally, DOP certification guarantees genuine Italian sheep’s milk. That breadth of Pecorino style defines our Italian sheep’s milk range. That is why this product from The Artisan Food Company consistently impresses even the most discerning cheese lovers.

Why Choose Pecorino Romano Cheese From Us

Using Pecorino well rewards understanding each variety’s role. In contrast to Pecorino Romano’s bold salinity, Toscano is mild and approachable. As a result, Romano suits cacio e pepe and amatriciana where its sharpness is essential. Furthermore, freshly grated Pecorino Romano melts into pasta water to create the distinctive creamy sauce of the great Roman dishes. However, flavoured Pecorino — with truffle or chilli — suits direct eating on the board more than cooking. In particular, never use pre-grated Pecorino as the flavour diminishes quickly. Moreover, Pecorino Fiore Sardo has a unique smoked rind character from the Sardinian method. Additionally, all Pecorino suits honey, figs and good red wine. That breadth from fresh to aged defines our Pecorino range.

How to Use Pecorino Romano Cheese

To get the very best from it:

• Grate over pasta — especially cacio e pepe and amatriciana — where Pecorino is essential.
• Serve in chunks on a cheese board with good honey and chestnut jam.
• Furthermore, use in baked preparations and savoury tarts where the salty intensity adds depth.
• Additionally, serve with fresh figs, pears or quince paste for the classic pairing.

Perfect Pairings

This product pairs beautifully with:

• Honey, fresh figs or quince paste for the cheese board.
• Pasta — especially cacio e pepe — where Pecorino is the irreplaceable ingredient.
• Good red wine — Montepulciano, Sagrantino or a Sardinian Cannonau alongside.
• Chestnut jam and good bread for a more unusual pairing.

Storage: Keep refrigerated, wrapped in wax paper. Furthermore, hard cheese keeps for 3 to 4 weeks once cut if well wrapped. However, always serve at room temperature — remove from the fridge 30 minutes before. Delivered chilled and ready to serve.

However you serve it, Pecorino Romano Cheese brings a character that only genuine artisan cheese can deliver. Moreover, great cheese always rewards good bread, the right wine and serving at room temperature.