What is Pecorino Cheese?

While Parmesan is the star of Italian hard cheeses, Pecorino is the hidden gem. This cheese comes in several varieties, each with its own unique texture and flavor, making it perfect for nearly every dish. Once you taste its creamy, tangy, and salty profile, you’ll understand why it has a loyal following.

What Exactly is Pecorino Cheese?

Pecorino refers to a family of Italian cheeses made from sheep's milk. The name comes from pecora, which is Italian for sheep. This versatile cheese comes in many forms, each offering different tastes and textures. The most commonly known version is a firm, aged cheese resembling Parmesan. Aged for long periods, Pecorino is part of Italy’s rich cheese-making history and is one of the oldest traditions in the country.

Different Varieties of Pecorino

Pecorino varieties are categorized based on their aging process, which directly influences their texture and firmness. The three main types are pecorino fresco, semi-stagionato, and stagionato.

Pecorino fresco: This young, fresh cheese is aged for just a month. It has a soft, elastic texture and a mild, delicate flavor. Perfect for simple dishes, it can be crumbled over a fresh salad, enjoyed as a light bite on a cheese board, or used as a topping for a flavorful pizza.

Semi-stagionato: This cheese strikes a balance between soft and hard. It’s milder than the aged variety but has more depth than the fresco, offering a smooth yet flavorful profile. It’s ideal when paired with tangy or salty ingredients and melts beautifully.

Stagionato: Aged for six months or more, this is the firmest and most mature type of Pecorino. The name comes from the Italian word for 'aged'. With a strong, sharp taste and a distinctive grassy, tangy flavor, it’s the classic grating cheese that embodies the essence of Pecorino.

Pecorino can also be distinguished by its region of origin. For example, Pecorino Romano hails from Rome, Pecorino Sardo is from Sardinia, and Pecorino Toscano comes from Tuscany. Each region’s cheese carries its own unique flavor, influenced by factors like the proximity to the sea or the specific grasses the sheep graze on.

Pecorino vs. Parmesan

While some may argue that pecorino and Parmesan can be swapped in recipes, they are actually quite distinct. Both are hard, grating Italian cheeses, but the key difference lies in the milk used—pecorino is made from sheep's milk, whereas Parmesan comes from cow's milk.

Flavor-wise, pecorino offers a sharper, more pungent, and somewhat fermented taste, while Parmesan is known for its smoother, subtler savory notes. Although both cheeses are nutty and salty, swapping one for the other will likely result in a noticeable change in taste.

In cooking, Parmesan is firm and crumbly, making it tough to melt or blend into creamy pasta sauces. In contrast, pecorino melts easily and lends a silky, smooth texture to dishes, enhancing the overall mouthfeel.

Get the recipe: Spaghetti alla Carbonara

How to Use Pecorino in Cooking

Pecorino fresco is best enjoyed with minimal heat—it's the star of the show, so let its flavor shine. Crumble it over salads, pasta, pizza, or roasted veggies. Its mild, creamy texture balances out spicy or tangy elements in a dish.

Semi-stagionato pairs wonderfully with salty or pickled flavors. Try it with briny olives or in a hearty salami sandwich. It also complements sweet, complex notes like those from dates, figs, or maple syrup, making it a great choice for a cheese board. Pecorino stagionato, being a firm grating cheese, is best used as a topping. Sprinkle it over pizza or pasta at the end for an extra burst of flavor.

How Long Can Pecorino Be Stored?

The longevity of your pecorino depends on the variety. Fresco and semi-stagionato cheeses are fresher and spoil faster, so try to consume them within a week of purchase. In contrast, the firmer stagionato can last up to a month if stored properly.

If you purchase pre-grated pecorino, be sure to use it within three days. Grated cheese has more exposed surface area, which, combined with its high fat content, makes it more susceptible to spoilage due to bacteria growth.