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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, traditional Pecorino Romano is made using animal rennet (specifically lamb rennet), which is an enzyme from the stomach of young animals.
When stored properly in parchment paper, a wedge of Pecorino Romano can last for 4 to 6 months in the refrigerator.
Parmigiano-Reggiano is the closest substitute, though it is milder and less salty. Pecorino Sardo or a dry Manchego can also work.
Yes, you can freeze it for up to 6 months, but the texture may become more crumbly. It is best used for cooking rather than fresh eating after freezing.
Look for signs of dark, fuzzy mold or a sour, ammonia-like smell. Hard cheeses can often have surface mold trimmed off, but if the smell is off, discard it.
DOP (Denominazione di Origine Protetta) ensures the cheese was produced in specific regions of Italy (Lazio, Sardinia, or Tuscany) using traditional methods.
It is not 100% lactose-free, but because it is aged for 8-12 months, most of the lactose is converted into lactic acid, making it easier to digest for some.
It is the essential cheese for classic Roman pasta dishes like Cacio e Pepe, Carbonara, and Amatriciana.
pecorino romano cheese is a versatile ingredient found in cuisines around the world. With 392 calories per 100g and 25.8 grams of protein, it's a nutritious addition to many dishes.
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