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Pecorino Romano Cheese

Somehow I keep missing the Pecorino Romano on my cheese adventures. I'm not exactly sure how that happens. Perhaps it's that this cheese is just so damn powerful. A big wedge of this could last you many months.

Like (I suspect) many here in America, my experience with "Romano" had been limited to the grated Kraft stuff in the red can. Let me state for the record that real Romano (by which I mean Pecorino Romano) has zero in common with the grated canned stuff. Real Romano is very salty and sharp. So much so that carving off a slice and nibbling on it isn't a good way to use it. It's meant to be grated on other things. And sparingly at that. If you want some yummy cheesiness added to your pasta, try Parmigiano Reggiano. But if you're looking for something sharp and tangy to balance other strong flavors, Romano is an classic and unique way to go.

A little bit goes a long way. But there's really nothing else like it. Salty right up front, sharp, tangy, earthy.

Also, don't confuse this with Pecorino Toscano or Pecorino Sardo. Those are still hard sheep's milk cheeses, but they're much milder and better for nibbling.