Pecorino Romano is not just a cheese — it’s one of the oldest cheeses still produced today, with a history that goes back more than 2,000 years to Ancient Rome.
Roman soldiers carried Pecorino during military campaigns because it was nutrient-dense, durable, and easy to transport. Historical records show that each Roman legionnaire received about 27 grams of Pecorino per day along with bread and soup. The cheese was valued for its high protein, salt content, and long shelf life, making it the perfect food for travel and war.
The name itself comes from the Italian word “pecora,” meaning sheep, because Pecorino Romano is made exclusively from sheep’s milk.
Although the cheese originated in the Roman countryside, today most Pecorino Romano is produced in Sardinia, where the climate and pastoral tradition allow for large-scale sheep farming while still following the PDO (Protected Designation of Origin) production rules.
The result is a cheese that is firm, salty, aromatic, and intensely flavorful, perfect for grating over pasta.
How Pecorino Romano Is Traditionally Used
In Italian cooking, Pecorino Romano is rarely eaten in large slices. Instead, it is primarily used as a grating cheese to add depth and saltiness to dishes.
Classic Roman pasta dishes rely on Pecorino as their central flavor:
- Cacio e Pepe – pasta, black pepper, and Pecorino Romano
- Pasta alla Gricia – guanciale, Pecorino Romano, black pepper
- Amatriciana – guanciale, tomato, Pecorino Romano
- Carbonara – eggs, guanciale, Pecorino Romano (sometimes mixed with Parmigiano)
Because of its strong flavor, a small amount of Pecorino can transform a dish.
Pecorino vs Parmigiano vs Grana
The Three Most Used Cheeses in Italian Cooking
Many Americans assume these cheeses are interchangeable, but they are actually very different.
Pecorino Romano
- Milk: Sheep’s milk
- Flavor: Sharp, salty, bold
- Texture: Hard and crumbly
- Aging: Minimum 8 months for grating
- Best uses: Roman pasta dishes, beans, vegetables, sauces needing strong flavor
Parmigiano Reggiano
- Milk: Cow’s milk
- Flavor: Nutty, complex, slightly sweet
- Texture: Granular and crystalline
- Aging: 12–36 months
- Best uses: Risotto, pasta, shaved on salads, finishing dishes
Grana Padano
- Milk: Cow’s milk
- Flavor: Milder and less intense than Parmigiano
- Texture: Hard but slightly softer than Parmigiano
- Aging: 9–20 months
- Best uses: Everyday cooking, pasta, soups
In simple terms:
- Pecorino = bold and salty
- Parmigiano = complex and nutty
- Grana Padano = mild and versatile
Why Locatelli Is So Popular in the United States
Many Italian-Americans know Pecorino Romano through the famous Locatelli brand, which has been exported to the U.S. for generations.
For many families, Locatelli became the standard grating cheese on the dinner table, especially for pasta and Sunday sauce.
However, it’s important to know that Pecorino Romano in Italy can vary significantly depending on the producer, aging, and milk quality.
Industrial Cheese vs Artisan Cheese
Another source of confusion comes from the difference between industrial grated cheese and real cheese grated fresh from the wheel.
Industrial Pre-Grated Cheese
Often sold in bags or containers.
Common characteristics:
- Contains anti-caking agents like cellulose
- Designed for long shelf life
- Often drier and less aromatic
- Does not melt or emulsify as smoothly in sauces
This is why it sometimes clumps or turns gummy in pasta sauces.
Freshly Grated Cheese from a Whole Wheel
What most Italian cooks prefer.
Characteristics:
- No additives
- Better fat structure
- melts and emulsifies naturally
- much more aromatic and flavorful
For dishes like cacio e pepe or carbonara, freshly grated cheese makes a huge difference.
The Italian Philosophy
In Italian cooking, cheese is rarely just a topping. It is an ingredient that shapes the entire dish.
Choosing the right cheese — and using it correctly — can be the difference between a good plate of pasta and an unforgettable one.
And Pecorino Romano, with its ancient Roman roots and bold character, remains one of the most powerful flavors in Italian cuisine.
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