Pecorino Romano

 Pecorino Romano Key facts This lovely hard, Italian cheese is derived from the Italian word pecora, or sheep. Although it has the name Romano, with some cheese being produced in Lazio, near Rome, most Pecorino Romano is made on the island of Sardinia. It is not massively popular in Italy, where it is considered quite salty.

Pecorino is a ewes' milk cheese which is made all over Italy – but the best and most useful in the kitchen is Pecorino Romano, as this is aged and hardened especially for grating.

It is similar to Parmesan but sharper, with much more bite, and this gives a lively kick to many Italian dishes, particularly pasta with carbonara sauce or the lovely four-cheese sauce.

 
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