Hard, salty Roman sheep's-milk cheese with a sharp, savoury bite. The signature finishing cheese of Roman pasta — never substitute Parmigiano.
Where it comes from
This traditional sheep's milk cheese from Italy has been made for over 2,000 years, originally crafted by shepherds in the Lazio region, making it a true culinary heritage.
In the kitchen
Grated over pasta or used in sauces, Pecorino Romano adds a salty kick and depth, enhancing the overall flavor profile of dishes.
