Pecorino Romano DOP Cheese

In the Italian pantheon of cheeses, two stand at the very top: parmigiano reggiano and pecorino romano. Less understood than its famous sister, pecorino romano might just be our favorite, with a bold, salty bite that is utterly irreplaceable. It’s an essential part of beloved Roman pasta dishes like cacio e pepe and pasta alla gricia, often used in combination with parmigiano for the perfect balance of high and low notes. Today, most pecorino is made in Sardinia, so we were thrilled when we found the very best pecorino romano in its traditional home in Lazio, DOP-certified to prove it’s made following strict, time-honored techniques. Pecorino is a term used for many cheeses made with sheep’s milk (the name comes from pecora, “sheep”). In addition to pecorino romano, other famous pecorinos include pecorino sardo and pecorino toscano. As you might guess, pecorino romano is from Rome, and is one of the oldest known Italian cheeses, dating all the way back to the Roman empire. It was so im