Pecorino Romano PDO: Beyond the Grater

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Pecorino Romano PDO. Photo credit Lydia Lee

Pecorino Romano PDO is one of the most well-known European sheep’s milk cheeses in the US. While it’s typically used as a grating cheese over pasta, it also can shine in many different dishes and preparations.

The Star of the Show

At a recent event in New York City hosted by the Consorzio per la Tutela del Formaggio Pecorino Romano, World Champion Cheesemonger Emilia D’Albero created a “perfect bite” starring Pecorino Romano PDO, dried apricots, and a drizzle of honey.

World Champion Cheesemonger Emilia D’Albero with Pecorino Romano PDO. Photo credit Lydia Lee

“My first goal was to flip the perception of Pecorino Romano PDO as exclusively a grating cheese – I wanted to give people an idea of how they could use it as a table cheese or a snacking cheese,” explained D’Albero. “I always had it in my fridge growing up, and my grandma loves snacking on it.”

She also wanted to showcase that cheese pairings don’t have to be intimidating or too outside the box. “Pairing salty with sweet neutralizes the intensity of the cheese and makes the whole bite a little more palatable, and I used products that are super easy to locate at a grocery store. Dried apricots and honey are two of the most basic pairing items, but at the same time they elevated the whole bite.”

She added dried flowers as garnish to highlight the very subtle floral notes of the sheep’s milk. “It really is a delicious and iconic cheese, and I wanted this bite to make it more versatile and accessible in people’s minds.”

What to Know About Pecorino Romano

The perfect bite. Photo credit Lydia Lee

Pecorino Romano PDO is a cheese with a storied history, dating back to ancient Rome. It was served to emperors at banquets in imperial palaces, and was an important source of nourishment for Roman soldiers, who were allotted a daily ration of 27 grams.

Beyond Classic Pairings

Today, there are 2 different ages available: 5 months, which is aromatic and slightly sweet, and 8 months, which is sharper and more piquant.

“You’ll find the younger Pecorino Romano PDO, often served with fruit preserves, as part of an aperitivo experience in cities such as Milan, Padova, and Rome,” commented Riccardo Pastore, Director of the  Consorzio per la Tutela del Formaggio Pecorino Romano. “And with the rise of cooking shows in recent years, there are more and more unusual, non-traditional dishes and uses, not just over pasta.”

Ricotta cake with Pecorino Romano PDO. Photo credit Lydia Lee

Some of the other notable items on the menu at the event included charred Brussels sprouts, branzino, and even a ricotta cake, all with Pecorino Romano PDO as an ingredient.

“Personally, this is a cheese I would use on a pasta dish with fish in it – I know some people will say that’s sacrilege, but the brininess of the cheese, to me is something that’s really appropriate for a dish that would contain fish,” said D’Albero.

So next time you’re considering what to make with Pecorino Romano PDO, let its versatility lead you into new territory.

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