- 8 months plus
Pecorino Romano is generally used in place of Parmigiano Reggiano (parmesan) and Grana Padano in southern Italy. Harsher, saltier and perhaps most important for southern Italians, cheaper than parmesan this salty cheese is perhaps as much a seasoning as a cooking cheese. Many outside Italy find Pecorino Romano too salty for their tastes and it is generally too robust for the cheeseboard, however it does have an important role to play In southern Italian cuisine. Try a fifty/ fifty mixture of freshly grated Parmesan and Pecorino Romano over robust pasta dishes for an interesting, and cheaper alternative to straight parmesan.