Pecorino romano

03 Nov 2009

Pecorino romano is an ewe's milk cheese aged to a hard cheese for grating, and a perfect substitute for parmigiano reggiano (Parmesan), which is made from semi-skimmed paseurised cow's milk.

A year old, it is served on a cheese board with with fruit, nuts or a dressing of olive oil. Four years old, it is grated or shaved and used for pasta, risottos and pesto sauce. It's best bought in a piece and grated as required.



Acidulated water

2009-11-03 11:55 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.