Pecorino Romano Pecorino, made from sheep's milk, makes it more salty than Reggiano or Padano. It's perfect for cooking Italian carbonara, Cacio e pepe, and grated on any dish. It's also perfect as a table cheese paired with virtually any red wine, cold cut and honey. Substituted in any recipe calling for Parmigiano, Pecorino gives the end result a sharper flavor.
Brand: Real Formaggi
Use for: Italian carbonara, Cacio e pepe
Milk source: Sheep
Country of Origin: Italy
Texture: Hard, granular cheese
Age: Minimum 4 months
Storage: Store in the refrigerator for several months.
Substitutes: Grana Padano, Parmigiano Reggiano, Gran Moravia